产吡嗪类细菌的麸曲制作工艺优化

Optimization of processing technology of Fuqu with pyrazine-producing bacteria

该文采用响应面法对产吡嗪细菌的麸曲制作工艺进行研究。以从酒曲中筛选的细菌为基础,考察不同因素对细菌产吡嗪的影响。采用单因素试验和响应面法对影响麸曲制作中细菌产吡嗪的4个主要影响因素即麸皮添加量、水分、培养时间和接种量进行分析优化。结果表明,影响细菌产吡嗪的工艺因素按主次顺序排列为麸皮添加量>接种量>水分含量>培养时间;确定麸曲制作中细菌产吡嗪的最佳工艺条件为麸皮添加量115 g、水分含量30%、培养时间36 h、接种量12%。在此最佳条件下,吡嗪类物质的产量36.36×10^(-5) g/g。

The process of pyrazine-producing bacteria used in Fuqu was studied. The bacteria were screened from different Daqu, and the effect of dif- ferent factors on pyrazine production was investigated. The effects of bran addition, water content, culture time and inoeulum were investigated by single factor and response surface experiments during the production of Fuqu. The results showed that the factors affecting pyrazine production in order was bran addition, inoculum, water content and culture time. The optimal processing condition was bran 115 g, water content 30%, culture time 36 h and inoculum 12%. Under the optimized condition, the pryzine production was 36.36×10-5 g/g.