The effects of different ratio of polygonum hydropiper,mulberry leaf and polygonum multiflorum thunb leaf,culture time and culture tempreture on microbial species and quantity,saccharifying power,liquefying power,and ferementing rate of Xiaoqu were studied.
研究了辣蓼草、桑叶、何首乌3种中草药的不同比例、培曲时间、培曲温度对小曲中的微生物种类和数量、糖化力、液化力及发酵率的影响。
The saccharifying power of Daqu was dependant on multiple factors including raw materials structure, moulding status, and temperature in heavy fire period etc.
大曲糖化力的高低受原料结构、上霉情况及大火期温度等诸多因素的影响。
The technical measures to improve the saccharifying power of liquid starter covered: regulation of the proportioning of culture medium; addition of α-amylase, sulfide ammonium, and small quantity of inorganic salt; use of automatic ammon addition system to regulate and control pH value and to add nitrogen source; ventilation ratio regula- ted according to culture time; hea.
提高液体曲糖化力的技术措施主要有:调整培养基的配比,添加α-淀粉酶、硫铵及少量无机盐,采用自动添加氨水来调节、控制pH值及增加氮源,根据培养时间来调节通风比,在总风过滤器内设置加热装置,添加介质、调整高度,增加分过滤器面积,改换进风喷嘴,增加氧气的溶解度,通过采用优良菌种、高位培养、深层发酵,来提高液体曲的糖化力。
The glucoamylase activity,the fermentiveactivity and the number of the microorganism in Daqu change little.
006mg/L混合,在30℃条件下能杀死土耳其扁谷盗,且杀虫后大曲的糖化力、发酵力、微生物的数量变化极小。
Objective:The koji, production process and product index of North of Hunan unhusked rice wine and Middle Hunan rice wine were studied to give evidence for industrial production of unhusked rice wine; Methods: Glucoamylase activity, alcoholic fermentation activity, alcoholicity, all ester and the number of microbe were examined with ordinary ways; Results:The number of microbe and Rhiz.
目的:对湘北谷酒与湘中米酒酒曲、生产工艺以及成品酒指标进行比较,为谷酒的产业化生产提供依据;方法:采用常规方法测定、比较糖化力、酒化力、酒精度、总酯、微生物含量;结果:谷酒酒曲的微生物总数、根霉菌数糖化力与湘中米酒酒曲基本相同,但酵母数、酒化力略高于米酒酒曲;湘北谷酒的酒度、出酒率和总酯均高于湘中米酒,高级醇含量基本持平,感官指标优于湘中米酒;结论:谷酒较米酒的发酵工艺更合理,蒸馏方式更科学,产品质量更稳定;谷酒比米酒更适合大规模产业化。
The results showed that liquefaction ability,saccharifying ability,fermenting ability,as well as the modified method of determining alcohol-producing ability were efficient methods to determine alcohol-producing ability of Daqu.
通过对大曲产酒能力检测方法的探讨,发现液化力、糖化力、发酵力与经改进后酒化力的检测方法都是检测大曲产酒能力的有效方法。
The value of HE was determined by preliminary screen on the plate colony, and the liquefaction power and the saccharification power were also determined by re-screening in shaking flask.
通过平板菌落观察和显微镜检,从甜酒小曲中分离出华根霉淀粉酶菌株,通过平板菌落初筛测变色圈直径与菌落直径的比值(HE值)和摇瓶复筛测液化力、糖化力,筛选出1株HE值最大,液化力、糖化力最强的优良出发菌株,对其紫外线诱变处理,选育到1株较出发菌株酶活力高的优良变株SCLG-华根霉28。
In this paper,main Saccharifying strains Aspergillus niger and Aspergillus oryzae were selected from solid-substrate fermented vinegar,and the effect of mold ratio(Aspergillus oryzae to Aspergillus niger),temperature,time and moisture content on Saccharifying enzymic activity of bran koji were researched on different conditions.
试验从其醋醅中分离黑曲霉、米曲霉等主要糖化菌,并通过不同条件下黑曲霉与米曲霉双菌种制曲的糖化酶活力变化分析,探讨接种比例、曲料含水量、培养温度、培养时间等因素对制曲效果的影响。
niger,moisture,temperature and time on saccharifying enzymic activity of bran koji were evaluated under different conditions.
从河溪香醋醋醅中分离黑曲霉、米曲霉等糖化菌,并通过不同条件下黑曲霉与米曲霉混合制曲的糖化酶活力变化分析,探讨了接种比例、曲料含水量、培养温度、培养时间等因素对制曲效果的影响。
Determination of the glucoamylase activity of Daqu by DNS;
分光光度法测定大曲糖化酶活力探讨
After fermentation for 56 hours,glucoamylase activity was 15800 u/ml,compared with the same batch fermentation strain AS-3 increased 73.
对黑曲霉出发菌株AS-3进行了紫外诱变、紫外-氯化锂复合诱变处理,将诱变所得菌株进行耐酸和耐酒精能力测定,筛选得到一株高产糖化酶活力的正向突变株UL-6,发酵培养56h后,产酶活力为15800u/ml,较同批发酵的AS-3提高了73。
Then a genetically-stable high-yield glucoamylase strain A-U-90-8 was obtained successfully with its glucoamylase activity as 324 U/g(increasing by 48.
成功选育出一株遗传性能稳定的高产糖化酶菌株A-U-90-8,其产糖化酶活力为324U/g,比出发菌株提高了48。