摘要
用微波对麸皮固体培养基进行杀菌试验。探讨微波在相同功率、不同照射时间下的杀菌效果、培养基温度及水分的变化规律。进而进行制曲应用试验,通过测定曲的糖化酶活力的大小来衡量微波杀菌的应用效果。结果表明,麸皮添加90%的水分,用770W功率的微波杀菌2.5min,制得的种曲糖化酶活力较高。
The experiment of microwave sterilization of bran solid culture medium was carried out. Under the same electronic power and different irradiation time, the effects of sterilization and the change rules of culture medium temperature and moisture were investigated. Then the application test of product starter was operated and the effects of sterilization was evaluated by measuring the saccharifying enzyme activity of starter. The results showed that the highest saccharifying enzyme activity of starter could be achieved when 90 % of water was added in bran and wave sterilization operated at 770 W for 2.5 min.
出处
《酿酒科技》
2009年第2期87-89,共3页
Liquor-Making Science & Technology
关键词
麸皮
微波杀菌
制曲
糖化酶活力
bran
microwave sterilization
starter-making
saccharifying enzyme activity
