黄酒熟麦曲混菌制曲工艺研究

Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains

为提高熟麦曲中纤维素酶酶活,通过刚果红平板法以及制曲实验,从实验室保藏的麦曲微生物中筛选到1株产纤维素酶较高的真菌CF7,结合菌株形态和ITS基因序列初步鉴定为黑曲霉(Aspergillusniger),并通过响应面法优化其与米曲霉苏-16混合制熟麦曲的工艺。结果表明,培养时间为51h、含水量为62%、接种量为3.9mL/50g小麦时,产CMC酶活达32.5U/g·干曲,是工厂单一菌种熟麦曲产CMC酶活的29.5倍。使用混合熟曲进行小型黄酒酿造,酒精产率提高了6.1%。

In order to improve the cellulase activity of cooked wheat Qu,a fungus strain CF7 with higher cellulase activity was isolated from laboratory-preserved wheat Qu microbe through Congo red medium and the wheat Qu making,which was identified as Aspergillus niger by analyzing its morphology and ITS gene sequences. The cooked wheat Qu making process of cellulase-optimizing by A. niger mixed with Aspergillus oryzae Su-16 was also studied by response surface analysis.The results showed that the optimum conditions were.incubation time of 51 h, moisture content of 62% ,inoculum of 3.gmL/50g wheat and that cellulase-producing was up to 32.5 U/g, dry wheat Qu,29.5 times higher than that of wheat Qu making with A.oryzae Su-16 alone.The alcohol yield of mixed cooked wheat Qu and was improved 6.1% through small-scale rice wine fermentation.