摘要
通过梯度稀释法和涂布平板法对丛台酒业生产的中温大曲中的霉菌进行分离纯化,得到8株霉菌,通过对菌落形态和菌体特征的观察,对该8株霉菌进行初步分类,分别为曲霉属3株、青霉属1株、毛霉属1株、根霉属3株。通过单菌纯种曲培养和糖化力测定,得到8株菌中具有高糖化力的霉菌2株A1和A3,均为曲霉属,其糖化力分别为968.3 U/g·h和1083.2 U/g·h,分别比原酒厂生产大曲糖化力提高了22.7%和37.2%。对丛台酒业大曲中霉菌及2株高糖化力霉菌的分类研究,将为酒厂提高大曲质量和产酒量提供菌种和依据。
In the experiments, 8 mold strains were separated from Congtai Daqu by gradient dilution method and spread plate method. Through observing their colonial morphology and individual morphological features, 8 strains were preliminary categorized into Aspergillus （3 strains）, Penicillium（1 strain）, Mucor（1 strain）, and Rhizopus（3 strains）. Finally, through pure species culture and the measurement of the saccharifying power, 2 strains named A1 and A3 （both of them belonged to Aspergillus） had the highest saccharifying power （968.3 U/（g·h） and 1083.2 U/（g· h） respectively, increasing by 22.7%and by 37.2%than before）. The classification of the mold strains in Congtai Daqu and the separation of 2 mold strains with high saccharifying power in this study provided excellent strains for distilleries to improve the quality of Daqu and the pro-duction capacity.
出处
《酿酒科技》
2015年第5期34-36,共3页
Liquor-Making Science & Technology
基金
邯郸市科学技术研究与发展计划项目(1221107081-7)
邯郸学院博硕科研启动经费项目(2010014)
关键词
大曲
霉菌
糖化力
分类
分离
Daqu
mold
saccharifying power
classification
separation
