多菌種混合發(fā)酵米渣醬油制曲分析

生物工程論文編號(hào):SW026  論文字?jǐn)?shù):11558,頁(yè)數(shù):26

 目  錄
中文摘要 Ⅰ
英文摘要 Ⅱ
目錄 Ⅲ
1. 緒論 1
 1.1紅曲霉形態(tài)、培養(yǎng)條件及應(yīng)用 1
 1.2  米曲霉的形態(tài)、培養(yǎng)條件及應(yīng)用 1
 1.3  黑曲霉的形態(tài)和培養(yǎng)條件及用途 2
 1.4  多菌種混合發(fā)酵優(yōu)點(diǎn) 2
 1.5  調(diào)味品 3
 1.6  傳統(tǒng)醬油生產(chǎn)現(xiàn)狀 3
 1.7 微生物在醬油釀造中的重大作用 4
2. 實(shí)驗(yàn)部分 7
 2.1 材料 7
 2.2 實(shí)驗(yàn)方法 8
3. 結(jié)果與討論 12
 3.1  制曲時(shí)間及菌種搭配對(duì)糖化酶活力的影響  12
 3.2 接種量對(duì)糖化酶和酸、中性蛋白酶活力的影響 13
 3.3 正交試驗(yàn)確定各制曲條件對(duì)酶活力的影響 14
 3.4 最佳條件下糖化酶、酸、中性蛋白酶測(cè)定結(jié)果及傳統(tǒng)米曲霉制曲工藝對(duì)比 18
4．總結(jié)與展望 19
致謝 20
參考文獻(xiàn) 21

摘 要：本論文以紅曲霉、米曲霉、黑曲霉為菌種，以米渣、麩皮為原料，進(jìn)行混合制曲，通過(guò)對(duì)制曲過(guò)程中糖化酶和酸、中性蛋白酶活力的變化分析，確定了混合菌種發(fā)酵米渣的最佳菌種配比、接種量及制曲時(shí)間，得出：米渣接入紅曲霉培養(yǎng)4d后，最佳接種量及菌種配比為5％米曲霉＋5％黑曲霉混合菌種，制曲時(shí)間為2d。并通過(guò)四因素三水平正交設(shè)計(jì)方案確定了最佳PH、初始水分含量、原料配比、溫度等制曲條件，其結(jié)果是：溫度為31℃；米渣:麩皮＝6:4；初始水分含量為35％及PH為5，在此條件下，糖化酶為4212U/g干曲，酸、中性蛋白酶活力分別為2130U/g干曲及2521U/g干曲

關(guān)鍵詞：米渣；混合制曲；紅曲霉；酶活分

Study on Mixed Strains Culture Technology of Rice Dredgs Sauce

Abstract: : Rice dregs and wheat bran were used as raw materials. Monascus rubber, aspergillus oryzae and aspergillus niger were adopted as culture stains. The optimal stains match, inoculum size and culture time were confirmed by analyzing the changes of diastatic enzyme activity, neutral protease activity and acid protease acitvity.5% Aspergillus oryzae niger were both inoculated for two days after inoculated by Monascus rubber for four days. Then, the optimum culture pH, culture temperature, original moisture content and raw material match were obtained by orthorgonal experiment. The optinal results were: Culture temperature 31℃, ratio of rice dregs ro wheat bran 6 to 4 ,original moisture content 35%and pH 5. On these optimum conditions , the diastatic enzyme activity activity is 2321U/g dry encymic dregs, the acid protease activity is 2130U/g.dry encymic dregs and the neutral proteas activity is 2521U/g dry encymic dreg
Keywords：rice dregs; mixed culture; monascus rubber; enzyme activity analys