利用醋渣制取糖化曲的研究

Study on preparation saccharifying koji using the residue of vinegar

利用醋渣代替50%～60%麸皮制取'醋渣糖化曲'的一级种子,二级种子和'醋渣糖化曲'.其一级种子和二级种子质量合格.黑曲霉HS-6菌株'醋渣糖化曲'的α-淀粉酶活力达到65ug-1,糖化酶活力达到970ug-1.黄曲霉AF-8菌株'醋渣糖化曲'的α-淀粉酶活力达到85ug-1,糖化酶活力达到870ug-1.利用50%黑曲霉HS-6菌株醋渣糖化曲和50%黄曲霉AF-8菌株醋渣糖化曲做糖化剂酿造的食醋质量,与利用50%黑曲霉HS-6菌株麸曲和50%黄曲霉AF-8菌株麸曲做糖化剂酿造的麸曲食醋质量相同.

The first order seed culture, the second order seed culture and koji of residue of vinegar were prepared using the residue of vinegar in place of 50%-60% bran. The quality of its first order seed culture and its second order seed culture were up to standards. The α-amylase activity of Aspergillus niger HS-6 strain＇s koji of residue of vinegar was 65ug^-1 ,and the saccharifying enzyme activity of that was 970ug^-1. The α-amylase activity of Aspergillus flavus AF-8 strain＇s koji of residue of vinegar was 85ug-1 ,and tiae saccharifying enzyme activity of that was 870ug^-1. Brewing vinegar using 50% Aspergillus niger HS-6 strain＇s koji of residue of vinegar and 50% Aspergillus flavus AF-8 strain＇s koji of residue of vinegar as saccharifying agent, the vinegar quality was the same as that using 50% Aspergillus niger HS-6 strain＇s bran koji and 50% Aspergillus flavus AF-8 strain＇s bran koji as saccharifying agent.