摘要
对最适宜制作清酒酒曲的霉菌进行了筛选。对米曲霉3.5232、米曲霉3.800、黑曲霉3.4309、黑曲霉3.1858、根霉3.866分别进行耐酒精试验、耐温试验、耐酸试验,初筛得到米曲霉3.5232、黑曲霉3.1858、根霉3.866三株菌株,分别制成酒曲,通过酒曲α-淀粉酶活力、蛋白酶活力和糖化酶活力的测定最终筛选出米曲霉3.5232是最适宜制作酒曲的霉菌菌株。
The optimal mould for producing koji was screened.Aspergillus oryzae 3.5232,Aspergillus oryzae 3.800,Aspergillus niger 3.4309,Aspergillus niger 3.1858 and Rhizopus 3.866 were tested respectively,such as the ethanol tolerance,the temperature tolerance and the acid tolerance test.Through preliminary screening： Aspergillus oryzae 3.5232,Aspergillus niger 3.1858 and Rhizopus 3.866 were obtained for precise screening.Each of them was made into koji respectively.Then activities of α diastatic,prolease and saccharifying enzyme were tested.The results of the experiments showed that Aspergillus oryzae 3.5232 were the perfect strains for koji producing.
出处
《食品工业》
北大核心
2012年第7期66-68,共3页
The Food Industry
关键词
酒曲
霉菌
筛选
酶活性
koji
mould
screening
enzymic activity
