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投稿时间:2018-09-30
投稿时间:2018-09-30
中文摘要: 通过初筛、复筛对从大曲、小曲及麸曲等酒曲中筛选得到的25 株霉菌进行产香能力研究,筛选出产香能力强的菌株并对其生长条件进行优化。研究结果发现,霉菌M23 产香能力最强,总酯含量达到1.765 g/L;霉菌M23 的最佳生长条件为温度30 ℃、初始pH 值6.0、耗氧量150 r/min,此条件下菌丝体干重达到6.25 g/L,其中,培养温度和耗氧量对霉菌M23 的生长具有显著性影响(P<0.05),初始pH 值对其生长具有极显著性影响(P<0.01)。
Abstract:The aroma-producing capability of the 25 molds screened from Jiuqu like the Daqu,Xiaoqu and Koji,was studied by preliminary screening and rescreening.It was aimed at screening out a strain that had powerful capability of aroma-producing and further optimizing it's growth conditions.The result showed that the strain of mold M23 had the strongest aroma-producing capability,the total ester content was reached to 1.765 g/L.The optimal growth conditions of the strain of mold M23 were as follows:the temperature was30 ℃,the starting pH value was 6.0,and the oxygen consumption was 150 r/min.The mycelium dry weight reached 6.25 g/L under this condition.Among them,the culture temperature and oxygen consumption had a significant impact on the growth of the strain of mold M23(P<0.05),in addition,the starting pH value of the medium had extremely significant impact on the growth of the strain of mold M23(P<0.01).
keywords: Jiuqu aroma-producing microbe molds screen culture condition
文章编号:201910035 中图分类号: 文献标志码:
基金项目:酿酒生物技术及应用四川省重点实验室项目(NJ2017-09);四川理工学院大学生创新基金(cx2018038)
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