米曲霉A100-8种曲的培养工艺的研究

Study on the culture process of Aspergill oryzae A100-8 as koji of soy sauce

米曲霉A100-8菌种,是经离子注入诱变育种后,是以沪酿3.042为对照筛选得到的其特点为蛋白酶、糖化酶以及纤维素酶活力均有明显提高,且以偏酸性蛋白酶活力为主。因此,本文着重研究了A100-8种曲的培养条件。通过对原料的加水量、培养时间及有关无机盐的添加等的有效试验,最终由正交试验确立米曲霉A100-8的最佳培养工艺为,原料的加水量为120%;硫酸锰的添加量为0.04%、氯化钙为0.4%、磷酸盐为0.2%;培养时间为72h。成曲孢子数可达192亿/g左右;出芽率为95%以上(均以干基计),较优化前均提高30%以上。

Strain A100-8 Aspergillus oryzae was mutagenized by ion implantation, its features such as the protease, glucoamylase, and celhulace activity are markedly improved, especially for acidic protease activity when the Shanghai-based brewing 3.042 was used as the control. Therefore, this article focuses on the culture conditions of A100-8 koji. After valid tests on the addition volumn of water in raw materials, culture time and the ad- dition of inorganic salts and so on, and optimal culture process ofAspergiUus oryzae A100-8 was ultimately established by the orthogonal test： water addition volumn of raw materials 120% ; addition volumn of Manganese Sulfate 0.04% , calcium chloride 0.4% , phosphate 0.2% ; culture time 72h. The number of koji spores songs up to about 19.2 billion/g; the sprouting rate is more than 95% （based on dry basis）, which increase 30% than before optimization.