| Daqu is an important agent in the production of saccharification and fermentation of Shanxi vinegar,This study is a comprehensive analysis of the Daqu amylase activities in the background,according to the actual situation of Daqu vitality,science into a number of AS3.4309 and CICC2137 of two strains,order to strengthen daqu.Through orthogonal test to determine the enhancement of Daqu,The proportion of Fuqul,Fuqu2 and Daqu,In order to optimize the following alcohol fermentation,the best test combination of raw starch into reducing sugar was obtained by Plackett-Burman test and response interview.The results of the experiment are as follows:(1)We gained seven strains of bacteria and five strains of mould which have high amylase activity from Daqu of Shanhe vinegar by screening of transparent circle method.According to evaluation,the results are:the activity of a-amylase in Daqu is 1.540 u/g,the activity of β-amylase is 215.622 u/g,the activity of glucose amylase is 816.815 u/g,the activity of Starch debranching enzyme is 0.073 u/g;the activity of a-amylase of X5 is the highest in bacteria,which is 4.006 u/g,the activity of β-amylase of X7 is the highest,which is 48.096 u/g,the activity of glucose amylase of XI is the highest,which is 792.824 u/g,the activity of Starch debranching enzyme of XI is highest,which is 0.064 u/g;the activity of a-amylase of M4 in mould is the highest,which is 6.238 u/g;the activities of β-amylase、glucose amylase、Starch debranching enzyme of M13are the highest,which are 234.664 u/g,1204.368 u/g,0.101 u/g.(2)Through comprehensive analysis,enzyme production capacity for the introduction of three strains of Aspergillus niger Daqu fortifier.By comparison,select AS3.4309 and CICC2137 as the agent to enhance the production of Fuqu,by orthogonal experiment to determine the CICC2137,AS3.4309 and Daqu ratio is 1:2:15,reducing sugar content at this time reached 20.84g/100ml.(3)The saccharification process were optimized by the single factor test,determination of Daqu and sorghum and sorghum Daqu,reaction temperature,reaction time,reaction temperature,and sorghum bran koji and sorghum reaction time,ratio of material to water and material ratio of 6 factors three levels.We selected 3 significant factors,influencing saccharification ability through the Plackett-Burman test are:reaction temperature and material ratio,the ratio of material to water and sorghum.The response surface experiment significant factors were optimized by the results of the experiment,reaction time and reaction temperature of 30 DEG C,Daqu sorghum Daqu and sorghum 50min,ratio of material to water,the reaction temperature and the reaction time is 31.5%50min,and sorghum bran koji and sorghum is 60.3 DEG C,material ratio was 40.3%,response surface prediction the content of reducing sugar was 23.73g/100mL.(4)The experiment of fermentation was expanded.According to the above test results,the saccharification power of Daqu was verified in the fermentor of 250mL,1L and 5L.The alcohol level was 250mL cone,11.2%Vol and 1L,and the glass tank was 11%Vol and 5L glass tank was 10.6%Vol... |
PDF Full Text Request