摘要
以双歧杆菌、米曲霉、黑曲霉共同发酵的方法制备双歧醋麸曲的种曲,测定其活力以检验种曲的性能,并测定双歧杆菌含量以确定双歧杆菌能否在种曲中存活。将米曲霉和黑曲霉按比例1∶1接种到麸曲中,同时加入1000μL双歧杆菌,经过培养,摇瓶,扣瓶培养,得到种曲曲饼,再将其粉碎装袋干燥后,测定双歧醋麸曲种曲水分64.9%,酸度0.288mL/g,糖化力1188.8U/g,液化力9.6U/g,蛋白质分解力23.3μg/(min.g),双歧杆菌存活数1.5×103cfu/g。
Koji-mold preparation of Bitidobacterium vinegar bran koji by Bitidobacterium, Aspergillus oryzae and Aspergillus niger co-fermentation, then its enzyme activity were determined in order to test the performance of kinds of bran koji; and the number of Bifidobacterium was determined in order to determine whether Bifidobacterium can be good growth with koji-mold. Through the method that inoculating A. oryzae and A. niger by the proportion of 1：1 into koji-mold, simultaneously adding 1000 μl Bifidobacterium. The koji-mold can be obtained after culture, shake flask and buck- les flask culture. After smashing and drying of koji-mold, it showed that Moisture 64.9%, acidity 0.288 ml/g, glucoamylase activity1188.8 U/g, a-amylase activity 9.6 U/g, proteinase activity 23.3 μg/min＇g, the survival of the number ofBifidobacterium： 1.5×10^3 cfu/g. The koji-mold of Bifi- dobacterium vinegar bran koji has the higher enzyme activity and Bifidobacterinm can be good growth with koji-mold.
出处
《中国酿造》
CAS
北大核心
2010年第5期149-151,共3页
China Brewing
关键词
麸曲
种曲:双歧杆菌
制备
活力
bran koji
koji-mold
Bitidobacterium
preparation
enzyme activity
