食品与发酵工业2025，Vol.51Issue(12)：207-214,8.DOI:10.13995/j.cnki.11-1802/ts.040050
种曲产褶皱机理及对酿造质量的影响研究
Mechanism of wrinkling of Zhongqu and its impact on brewing quality
摘要
Abstract
The Zhongqu with wrinkles was investigated,and the strain of wrinkling was identified as Rhizopus oryzae MZ1 and the mechanism of wrinkle formation was analyzed for the first time by strain screening and isolation,stereoscopic microscope observation,mo-lecular biology techniques,and in-situ fermentation techniques.Through the optimal addition screening experiment,it was confirmed that the addition of R.oryzae MZ1 was positively correlated with the level of wrinkles produced by Zhongqu.When the amount of R.oryzae MZ1 was 0.50‰,the quality of the base liquor was better,with an increase of 69.7%in ethyl acetate and a decrease of 22.3%in higher al-cohols.This study provides an example to guide the interpretation of some productive phenomena and offers scientific guideline for actual production.关键词
酒曲/褶皱/米根霉/糖化力/白酒色谱Key words
Jiuqu/wrink/Rhizopus oryzae/glycation power/Baijiu chromatography引用本文复制引用
朱丽萍,杨强,陈申习,陈亮,赖富丽,章刚,李韦琴,唐洁,林斌,张磊,杨生智..种曲产褶皱机理及对酿造质量的影响研究[J].食品与发酵工业,2025,51(12):207-214,8.基金项目
湖北省自然科学基金项目(2022CFB137) （2022CFB137）
湖北省重点研发计划项目(2023BBB004) （2023BBB004）
