###
食品研究与开发:2019,40(10):193-197
本文二维码信息
码上扫一扫!
酒曲中产香霉菌的筛选及其培养条件优化
(四川理工学院,酿酒生物技术及应用四川省重点实验室,四川 自贡 643000)
Screening of Aroma-producing Mold from Jiuqu and Optimization of Culture Conditions
(Sichuan University of Science & Engineering,Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province,Zigong 643000,Sichuan,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1163次   下载 272
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)。
中文关键词: 酒曲  产香微生物  霉菌  筛选  条件优化
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).
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)
引用文本:


用微信扫一扫

用微信扫一扫