CAJ | 학술논문

从茅台镇酱香型白酒生产样品中分离得到1株白地霉MTBD,对其液态发酵条件下的不同原料比、料水比、pH值、发酵温度、发酵时间对菌株产蛋白酶酶活力影响进行了研究。结果表明,白地霉MTBD液态发酵产蛋白酶的最适条件为：原料高粱∶小麦∶麸皮为5∶4∶1;料水比为1∶8;pH值为5;发酵时间为6 d;发酵温度为30℃。在此条件下发酵测定蛋白酶活力为3387.61 U/mL。
종모태진장향형백주생산양품중분리득도1주백지매MTBD,대기액태발효조건하적불동원료비、료수비、pH치、발효온도、발효시간대균주산단백매매활력영향진행료연구。결과표명,백지매MTBD액태발효산단백매적최괄조건위：원료고량∶소맥∶부피위5∶4∶1;료수비위1∶8;pH치위5;발효시간위6 d;발효온도위30℃。재차조건하발효측정단백매활력위3387.61 U/mL。
A Geotrichum candidum strain MTBD was isolated from Maotai-flavor Daqu samples produced in Maotai town,and the effects of different raw materials ratio,water and materials ratio,pH value,fermenting temperature,and fermenting time on the activity of protease produced by MTBD under liquid fermentation conditions were investigated.The results showed that the optimum liquid fermentation conditions were summed up by orthogonal experiments as follows： the ratio of sorghum and wheat and bran was 5∶ 4∶1,the ratio of raw materials to water was 1∶8,pH value was 5,fermenting time was 6 d,and fermenting temperature was at 30 ℃.Under the above conditions,the activity of the produced protease was up to 3387.61 U/mL.