河南城建学院学报2026，Vol.35Issue(3)：126-132,7.DOI:10.14140/j.cnki.hncjxb.2026.03.015
白酒酒曲中淀粉酶产生菌筛选与产酶条件研究
Study on screening of amylase-producing strains in fermentation starters and optimization of enzyme production conditions
摘要
Abstract
Chinese fermentation starter harbors diverse microbial communities and rich enzyme systems that significantly influence liquor quality.Taking transparent circle diameter and amylase activity as evaluation indicators,this study isolated and screened superior amylase-producing strains from commercially available Chinese fermentation starter The effects of fermentation time,fermentation temperature,pH,carbon-nitrogen(C/N)ratio,and inoculation amount on results were systematically investigated,orthogonal experiments were conducted to optimize the enzyme production conditions.The results showed that the optimal conditions were:fermentation time of 96 h,fermentation temperature of 30℃,pH of 7.0,C/N ratio of 2∶5,and inoculum volume of 4%,and the amylase activity reached 90.6 U·mL-1.This study provides a theoretical basis for microbial screening from Chinese fermentation starter and fermentation production of related metabolites.关键词
酒曲/淀粉酶活力/产酶条件/正交实验Key words
Chinese fermentation starter/amylase activity/enzyme production condition/orthogonal experiment分类
轻工纺织引用本文复制引用
刘俊红,赵博涵,叶延欣..白酒酒曲中淀粉酶产生菌筛选与产酶条件研究[J].河南城建学院学报,2026,35(3):126-132,7.基金项目
河南省高等学校重点科研项目(20A550001) （20A550001）
