水分与温度对根霉Q303生长繁殖的影响

Investigation on the Effects of Moisture and Temperature on the Growth and Propagation of Rhizopus Q303

根霉曲是采用纯培养技术,将根霉与酵母在麸皮上分开培养后再混合配制而成的。根霉曲具有较强的糖化发酵力,适合各种淀粉质原料小曲酿酒工艺使用。水分和温度是保证根霉Q303菌种质量的关键。在拌麸皮时加45%～50%的水较适宜;制曲过程的品温最好控制在36～38℃;前期干燥温度一般为40～45℃,后期烘干温度可控制在45～50℃。(孙悟)

Rhizopus strater was produced by pure culture technique （rhizopus and yeast cultured on bran independently and then blended together）. It had strong saccharifying power and fermenting power, suitable for Xiaoqu production of each kind of starch materials. Mositure and temperature were the key to ensure the quality of rhizopus Q303. The addition of 45 %-50 % water during bran mixing was advisable. The temperature during starter-making should be controlled at 36-38℃, and the baking temperaure in prior stage and in late stage were usually at 40-45℃ and at 45-50℃ respectively. （Tran. by YUE Yank）