CAJ | 학술논문

从米根霉的生长特性出发，采用纯种培养技术，对米饭含水量、NH4NO3添加量、翻曲次数、培养温度、接种量、培养时间、装料量等7个可能影响米根霉种曲质量的因素分别进行了考察，从中筛选出了3个重要因素（培养温度、接种量、培养时间）及其优化水平范围，然后再结合正交试验作进一步优化。结果表明，最佳的组合方案为培养温度35℃、接种量0.1 mL/瓶、培养时间7 d，其中温度、接种量是影响试验结果的主要因素，培养时间是次要因素。在最优条件下，种曲孢子数可达2.79伊108个/g，高于正交试验中所有的结果，说明优化试验是成功的。
종미근매적생장특성출발，채용순충배양기술，대미반함수량、NH4NO3첨가량、번곡차수、배양온도、접충량、배양시간、장료량등7개가능영향미근매충곡질량적인소분별진행료고찰，종중사선출료3개중요인소（배양온도、접충량、배양시간）급기우화수평범위，연후재결합정교시험작진일보우화。결과표명，최가적조합방안위배양온도35℃、접충량0.1 mL/병、배양시간7 d，기중온도、접충량시영향시험결과적주요인소，배양시간시차요인소。재최우조건하，충곡포자수가체2.79이108개/g，고우정교시험중소유적결과，설명우화시험시성공적。
Based on the growth properties of Rhizopus oryzae, seven factors probably influencing the quality of Rhizopus oryzae starter, including steamed rice moisture content, the addition level of NH4NO3, turning times of the starter, culture temperature, inoculating quantity, culture time, and charge amount, were investigated respectively by pure-species culture technology. Then 3 most important influencing factors (culture temper-ature, inoculating quantity and culture time) were screened out and used for orthogonal test to obtain the optimum technical conditions as follows:culture temperature was at 35℃, the inoculating quantity was 0.1 mL/flask, and culture time was 7 days. Among the three factors, culture temper-ature and the inoculating quality were the superior influencing factors than culture time. Under the optimum technical conditions, the spore num-ber of the starter could reach up to 2.79í108 particle/g, higher than all the results in the orthogonal test, which proved the success of the optimiza-tion test.