摘要
以优良根霉菌株Q303为对照,研究分离纯化培养所得泰国优质甜酒曲中的根霉菌株R1、R2的液化力及其影响因素,同时,比较3者的发酵产品。结果表明:根霉菌株R1、R2和Q303在pH5.2～6.4、温度55～65℃、培养时间3d的条件下,液化力达到最大值;在所分析的条件下,根霉菌株R1、R2的液化力不及根霉菌株Q303的液化力;与根霉菌株Q303相比较,根霉菌株R1、R2的发酵产品色泽更好,在风味方面稍差。
The liquefaction power between moulds R1?R2 and Rhizopus Q303 were compared, and relevant influence factors were analyzed at the same time. And their fermentation products were compared, too. The results showed: for the moulds R1?R2 and Rhizopus Q303, the best conditions of liquefaction power were pH5.2~6.4, 55~65℃, and 3 days cultivated time; in the conditions the latter one had a stronger liquefaction capability. Comparison with Rhizopus Q303, the color of the products of moulds R1?R2 were better, but their favor were worse.
出处
《食品科技》
CAS
北大核心
2005年第3期14-16,30,共4页
Food Science and Technology
关键词
泰国甜酒曲
根霉
发酵
液化力
Thailand sake koji
rhizopus
fermentation
liquefaction power
