生料酿酒用微生物的分离与筛选

Isolation and screening of microorganisms used in liquor production from raw material

研究了生料酿酒用微生物的分离与筛选,从4种酒曲中分离得到了7株糖化菌和4株酵母菌,以各菌株胞外糖化酶对糊化淀粉、生淀粉的糖化能力以及生淀粉对糖化酶的吸附率为参数对各菌株的酶活进行了实验,同时对酵母的发酵能力进行了比较实验。结果表明:根霉1号,根霉2号和黑曲霉1号具有较强的生淀粉水解能力,它们对糊化淀粉的酶活力分别为458.02U/g、321.93U/g和358.51U/g;对生淀粉的酶活力分别为240.5 U/g,207.6U/g和218.5U/g;生淀粉对它们的吸附率为49.95%、68.71%和46.37%;对酵母的酒精度发酵实验表明酵母2号和酵母4号具有较强的发酵产酒精能力。

This paper focused on isolation and screening of microorganisms used in liquor production from raw material. 7 saccharifying stains and 4 yeast stains were isolated from four kinds of liquor koji. The enzyme activity of each strain was experimented with the saccharifying ability and adsorption rate for saccharifying enzyme of raw starch as an indicating parameter. The fermentation ability of yeast was also compared experimentally, The result showed that Rhizopus I, Rhizopus II and Aspergillus niger I had high extracellular amylase activity, which were 458.02 U/g, 321.93 U/g and 358.51 U/g, respectively. Their activities of hydrolyzing raw starch were 240.5 U/g, 207.6 U/g and 218.5 U/g, respectively. The adsorption rate of raw starch for them were 49.95%, 68.71% and 46.37%, respectively. Alcohol fermentation analysis found yeast Ⅱ and yeast Ⅳ had the strongest fermentation ability.