酱香大曲中产香细菌发酵产蛋白酶的条件优化

Optimization of protease-producing conditions of aroma-forming bacteria in Maotai sauce-flavor Daqu

从茅台酱香型白酒生产用大曲中分离的一株细菌HMZ-D,对固态发酵产蛋白酶的发酵温度、pH值、水分含量、接种量、发酵时间、原料配比等影响因素进行研究。结果表明,对菌株发酵产蛋白酶影响因素大小顺序为发酵时间(D)>水分含量(C)>温度(B)>接种量(A);正交试验结果所得到的菌株产酶最优方案为10%接种量、发酵温度35℃、含水量40%、发酵时间6d,在此发酵条件下蛋白酶酶活为2901.3U/g醅。

A bacterium named HMZ-D was isolated from Maotai sauce-flavor Daqu. The effects of fermentation temperature, pH, water content, in- oculum size, fermentation time and material blending ratio of solid-fermentation on protease production of HMZ-D were studied. The results showed that the influencing factors was sorted in order of fermentation time （D）〉 water content （C）〉 temperature （B）〉 inoculum size （A）. The optimum fermentation conditions were obtained by orthogonal experiment as follows： inoculum size 10%, fermentation temperature 35%, water content 40% and fermentation time 6d. Under these conditions, the activity of protease was 2901.3U/g.