摘要
采用马丁孟加拉红培养基对孝感凤窝酒曲中的根霉进行分离,得到2株根霉M1和M2。M1和M2的糖化酶活力分别达到2015.48 mg/h.g和2125.61 mg/h.g。经形态学鉴定,它们分别是黑根霉(Rhizopu nigricans)和米根霉(Rhizopus oryzae)。同时,将这2株根霉分别接入糯米饭中进行发酵,测定酒酿的糖化酶活力、还原糖含量、总酸和总糖,并对酒酿进行了感官评定。
Rhizopus were isolated and purified from Fengwo rice starter by Martin medium, and two Rhizopus strains were obtained, named M1 and M2, respectively. The saccharifying enzyme activity of M1 and M2 were 2015.48 mg/h·g and 2125.61 mg/h ·g respectively. Two Rh/zopus strains were identified as Rhizopu nigricans and Rhizopus oryzae by morphological identification. Then the two Rhizopus strains were inoculated to glutinous rice for fermentation, respectively. The saccharifying enzyme activity, reducing sugar content, total acidity, total sugar content, and sensory characteristics of fermented glutinous rice were investigated.
出处
《中国酿造》
CAS
北大核心
2008年第7期21-24,共4页
China Brewing
基金
湖北省科技厅资助项目(2007AA204A03)
关键词
孝感凤窝酒曲
根霉
分离
特性
Xiaogan Fengwo rice starter
Rhizopus
isolation
characteristics