摘要
试验以籼米为原料,应用均匀试验设计方法对米曲霉种曲的制备工艺进行了研究。结果表明经均匀试验优化后的最佳培养条件为:培养时间6.4 d,接种量0.1%,木灰添加量2.1%,培养温度25℃。在此条件下制备的种曲的孢子数为6.33×108个/g,与预测值接近。
In this paper, polished long-grained nonglutinous rice was used as raw material and uniform design was applied to optimize the preparation technology ofAspergillus oryzae seed koji. Result showed that the optimized culture condition were time 6.4 d, inoculum 0.1%, wood ash addition 2.1% and temperature 25 ℃. Under these conditions, the spore number of seed koji was 6.33×10^8 CFU/g, which was very close to the prediction value.
出处
《中国酿造》
CAS
2014年第8期108-111,共4页
China Brewing
基金
四川理工学院基金(2011RC001
2012RC014)
酿酒生物技术与应用四川省重点实验室基金(NJ2012-13)
关键词
米曲霉
种曲
制备工艺
均匀设计
Aspergillus oryzae
seed koji
preparation technology
uniform design
