食品工业科技2013，Vol.34Issue(11)：140-145,6.
黄酒熟麦曲混菌制曲工艺研究
Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains
摘要
Abstract
In order to improve the cellulase activity of cooked wheat Qu,a fungus strain CF7 with higher cellulase activity was isolated from laboratory-preserved wheat Qu microbe through Congo red medium and the wheat Qu making,which was identified as Aspergillus niger by analyzing its morphology and ITS gene sequences.The cooked wheat Qu making process of cellulase-optimizing by A.niger mixed with Aspergillus oryzae Su-16 was also studied by response surface analysis.The results showed that the optimum conditions were:incubation time of 51h,moisture content of 62％,inoculum of 3.9mL/50g wheat and that cellulase-producing was up to 32.5U/g·dry wheat Qu,29.5 times higher than that of wheat Qu making with A.oryzae Su-16 alone.The alcohol yield of mixed cooked wheat Qu and was improved 6.1％ through small-scale rice wine fermentation.关键词
黄酒/纤维素酶/真菌/熟麦曲/响应面法Key words
Chinese rice wine/ cellulase /fungal/ cooked wheat Qu/ response surface analysis分类
轻工纺织引用本文复制引用
陈亮亮,余培斌,谢广发,陆健..黄酒熟麦曲混菌制曲工艺研究[J].食品工业科技,2013,34(11):140-145,6.基金项目
教育部新世纪优秀人才支持计划(NCET-08-0790) （NCET-08-0790）
食品加工过程安全控制的关键科学问题,973项目(2012CB720802,或2012CB720806) （2012CB720802,或2012CB720806）
江苏高校优势学科建设工程资助项目. （）
