产糖化酶菌种的纯化诱变及复合酒曲制作工艺的研究

Purification and Mutagenesis of Glucoamylase Production Strain and Making Technology of Composite Koji

将分离纯化得到根霉株系及收集到的曲霉及根霉株系通过紫外及亚硝基弧的复合诱得到了3株糖化酶活力较高的株系,分别为SaRa18,SaRa19,R2号;并通过正交试验优化了酒曲制作工艺,其最佳工艺参数为:曲母2.0%、辣蓼草0.75%、陈皮0.6%、甘草0.3%。

Three strains with high-yield of Glucoamylase were obtained by Compound mutant of UV and NTG on Rhizopus and Aspergillus strains. They are SaRal8, SaRal9 and R2. The optimal making process of koji were ob- tained by orthogonal experiment as follows：qu-mu 2.0%, Polygonum hydropiper 0.75%, dried tangerine peel 0.6%, licorice 0.3%.