白曲霉用于食醋糖化过程的研究

Aspergillus kawachii for vinegar saccharification process

通过正交试验确定了白曲霉SICC3.917三角瓶与糖化曲的最佳培养基成分及最佳培养条件、糖化醪液的最佳制备工艺。结果表明白曲霉的三角瓶最佳培养条件为:麸皮添加量8.5g,玉米粉添加量1.5g,水添加量10.5g,培养温度30℃。白曲霉SICC3.917糖化曲的最佳培养条件为种曲接种量0.5%,熟料含水量52%,培养温度32℃,空气湿度90%。糖化醪液的最佳制备工艺为白曲霉糖化曲的添加量1.3%,大米粉浓度20.7%,糖化温度65℃,糖化时间3h。

The optimal culture mediums,culture conditions,saccharifying mash preparation technology of Aspergillus kawachii SCII3.917 triangular flask with saccharifying koji were determined by single factor test and orthogonal test.The experiment showed that the optimal culture conditions of A.kawachii in the flask were as follows：bran 8.5g,cornmeal 1.5g,water 10.5g,culture temperature 30℃.The optimal culture conditions of A.kawachii SICC3.917 saccharifying koji were as follows：koji 0.5％,water content of clinker 52％,temperature 32℃,and humidity 90％.The optimal preparation technology for mash liquid was as follows：A.kawachii saccharification koji 1.3％,ricemeal concentration 20.7％,saccharification temperature 65℃,saccharification time 3h.