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红曲霉的分离筛选及初步应用研究

Meirong MA,Linyan ZHOU, Jingjing LI,Xiaogai LIU,Xiaowei WANG,Kun ZHANG

Liquor-Making Science & Technology（2020）

Cited 0|Views17
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Abstract
红曲霉作为白酒发酵的重要菌种,得到了白酒企业的重视.本研究从大曲及酒醅中分离到8株红曲霉,对8种红曲的酯化力、糖化力、产酒精能力进行了研究,确定红曲霉E具有应用价值.其应用于清香麸曲酒发酵,总酯增加了44.86％,乙酸乙酯增加了87.30％,且能改善麸曲酒的口感,但其与所使用生香酵母之间并无协同增酯功效.
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