酿酒用米曲霉若干菌株的培养特性研究

Study on the Culture Characters of Some Strains of Asp.oryzae for Liquor-making

对国内目前使用较广的米曲霉4#,5#,6#及日本生产用米曲霉菌株1#,2#,3#的产酶作对比试验,研究了培养温度、培养基、初始酸度和培养时间对产酶的影响,分析米曲霉制作过程中的理化性质变化,探索其最佳制曲条件。本实验三角瓶米曲霉糖化力可达1400mg葡萄糖/g曲·h,产酶最适品温为37～38℃,最适pH为5～6;用5#制的曲糖化力和酸性蛋白酶活力较高。

The comparison tests of the enzyme producing capabilities between Chinese Asp.oryzae4 # ,5 # ,and6 # and some Japanese Asp.oryzae1 # ,2 # ,3 # were carried out in this paper.The influences of the culture temperature,medium,initial acidity and the culture time on the enzyme producing were researched.And the physical and chemical characteristics in the cross of making leaven were analysed.The best conditions of making leaven were found out .The saccharification power of leaven made with Asp.Oryzae in Er-hewmeyer flask was reached1400mg Gluc./g leaven·h.The best temperature for enzyme producing of leaven was37～38℃,and the best pH value was5～6.The activities of saccharifying enzyme and acidic protease of the leaven made with5 # were higher than oth-ers.