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产糖化酶菌种的纯化诱变及复合酒曲制作工艺的研究

Purification and Mutagenesis of Glucoamylase Production Strain and Making Technology of Composite Koji

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【Author】 CAI Liu 1,XIONG Xing-yao 1,2,ZENG Lu 1,SU Xiao-jun 1,3(1.Hunan Engineering Laboratory for Alcohol Fuels from Biomass,Changsha Hunan 410128,China;2.The Institute of Vegetables and Flowers,Chinese Acadamy of Agricultural Science,Beijing 100081,China;3.College of Food Science and Technology,Hunan Agricultural University,Changsha Hunan 410128,China)

【机构】生物质醇类燃料湖南省工程实验室；中国农科院蔬菜花卉研究所；湖南农业大学食品科技学院；

【摘要】将分离纯化得到根霉株系及收集到的曲霉及根霉株系通过紫外及亚硝基弧的复合诱得到了3株糖化酶活力较高的株系,分别为SaRa18,SaRa19,R2号;并通过正交试验优化了酒曲制作工艺,其最佳工艺参数为:曲母2.0%、辣蓼草0.75%、陈皮0.6%、甘草0.3%。更多还原

【Abstract】 Three strains with high-yield of Glucoamylase were obtained by Compound mutant of UV and NTG on Rhizopus and Aspergillus strains.They are SaRa18,SaRa19 and R2.The optimal making process of koji were obtained by orthogonal experiment as follows:qu-mu 2.0%,Polygonum hydropiper 0.75%,dried tangerine peel 0.6%,licorice 0.3%.更多还原

【关键词】复合；酒曲；纯化；诱变；
【Key words】 composite； koji； purification； mutagenesis；

【基金】湖南省长沙市科技局重点项目“米乳饮料的研发”(K1005007-21)

【文献出处】食品与发酵科技 ,Food and Fermentation Technology , 编辑部邮箱 ,2012年06期

【分类号】TS261.11
【被引频次】2
【下载频次】236

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