A kind of Aspergillus leucopus with high yield of glucoamylase, α-amylase and acid protease and its application
An acid protease, Aspergillus albicans technology, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as poor wine quality and single strain enzyme system
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Embodiment 1
[0023] Example 1: Comparative study on the production of glucoamylase, α-amylase and acid protease by solid-state fermentation of Aspergillus japonica and certain commercial saccharification molds SC1 and ZKY1
[0024] Inoculate the Aspergillus leucobacterium into the bran solid-state fermentation medium, ferment at a constant temperature of 30°C for 72 hours, and measure the enzyme activity of the solid-state fermentation bacteria preparation. The specific method is as follows:
[0025] 1. Sample preparation: Weigh 5.0g of solid fermentation medium (dry weight), put it into a 250ml beaker, add 90ml of water and 10ml of pH4.6 acetic acid-sodium acetate buffer, shake well, and incubate in a water bath at 40°C for 1h. Stir every 15 minutes. Filter with absorbent cotton, and the filtrate is 5% solid koji extract.
[0026] 2. Determination of glucoamylase, α-amylase and acid protease: refer to Shen Yifang's "Compendium of Liquor Production Technology" and QBT4257-2011 General Ana...
example 2
[0030] Example 2: Improving the utilization rate of raw material starch and liquor yield of liquor, and maintaining the flavor of liquor
[0031] Aspergillus japonica (CGMCC No.8900) was cultured on a PDA slant, the spores were collected and then subjected to three-stage expansion culture (triangle flask, shallow plate koji making and koji making koji) of mold-making bran koji, according to 7% (w / w) The amount used is added to the fermented grains that have been mixed with Daqu, and then continue to ferment according to the traditional process.
[0032] The results of the analysis are shown in Table 2. Compared with the control group using only Daqu, the starch utilization rate and liquor production rate in the experimental group added with Aspergillus japonica (CGMCCNo.8900) were significantly improved: starch residues were reduced by 3%, and liquor The alcohol yield was 3.5%. The aroma and taste of the liquor produced by the two groups were evaluated and scored. The experim...
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