酿酒用根霉菌株培养特性的研究

Study onCultural Characteristics of Rhizopus for Liquor-making

对国内使用较广的根霉菌株C-24,Q303,3866,702和YG 5-5的产酶作对比试验研究,考察了培养基、加水量、培养温度以及原料对产酶的影响和根霉曲制作过程中的理化性质变化,探索其最佳制曲条件。结果表明,用三角瓶曲试饭糖化力可达5849 mg G/g.h。产酶最适品温为33～35℃,用麸皮作固体培养基加水50%～60%培养,C-24根霉曲的试饭糖化力最高。

The contrast tests of enzyme-producing capability of rhizopus strains including C-24, Q303, 3866, 702 and YG5-5 which were widely used in China were carried out to study the effects of culture medium, water addition level, culture temperature and raw materials on enzyme-producing capability, to investigate the physiochemical property changes of rhizopu,, and to sum up the optimum starter-making conditions. The results suggested that the saccharifying power of leaven made with Rhizopus in triangular flask could reach 5849 mg G/g＇h. The best product temperature for enzyme-producing was at 33 -35℃ and the saccharifying power of C-24 rhizopus strain could reach the maximum value with 50 %-60 % water addition level and bran as solid culture medium.