固定化乳酸菌、根霉及酵母的协同发酵性能的研究

Study on synergistic fermentation character of immobilized Lactic bacteria, Rhizopus & Yeast

通过对酿酒小曲中分离到的乳酸菌L3、根霉R2和酵母Y5的固定化培养 ,研究三者之间的协同发酵性能。研究结果表明 ,乳酸菌、根霉和酵母的固定化颗粒分别以 1∶2∶1的比例混合组成的确定性混合培养体系具有良好的协同发酵性能。同时对该混合发酵体系的发酵条件进行了分析。发酵试验表明 ,淀粉浓度 5 %、发酵温度 2 0℃和摇床转速 10 0r/min时酿造性能最好。

Synergistic fermentation character of immobilized Lactic bacteria L3,Rhizopus R2 and Yeast Y5 isolated from brewing xiao qu was studied.A mixed brewing agent made from immobilized granules of Lactic bacteria L3,Rhizopus R2 & Yeast Y5 was determined.The result indicated that the 1∶2∶1 proportion of the 3 strains had the best synergistic fermentation effect.The fermentation condition of this mixed brew was also discussed.The results showed that the best conditions were:glutinous rice starch 5%, fermentation temperature 20℃ and shaker rate 100rpm.