CAJ | 학술논문

通过梯度稀释法和涂布平板法对丛台酒业生产的中温大曲中的霉菌进行分离纯化，得到8株霉菌，通过对菌落形态和菌体特征的观察，对该8株霉菌进行初步分类，分别为曲霉属3株、青霉属1株、毛霉属1株、根霉属3株。通过单菌纯种曲培养和糖化力测定，得到8株菌中具有高糖化力的霉菌2株A1和A3，均为曲霉属，其糖化力分别为968.3 U/g·h和1083.2 U/g·h，分别比原酒厂生产大曲糖化力提高了22.7%和37.2%。对丛台酒业大曲中霉菌及2株高糖化力霉菌的分类研究，将为酒厂提高大曲质量和产酒量提供菌种和依据。
통과제도희석법화도포평판법대총태주업생산적중온대곡중적매균진행분리순화，득도8주매균，통과대균락형태화균체특정적관찰，대해8주매균진행초보분류，분별위곡매속3주、청매속1주、모매속1주、근매속3주。통과단균순충곡배양화당화력측정，득도8주균중구유고당화력적매균2주A1화A3，균위곡매속，기당화력분별위968.3 U/g·h화1083.2 U/g·h，분별비원주엄생산대곡당화력제고료22.7%화37.2%。대총태주업대곡중매균급2주고당화력매균적분류연구，장위주엄제고대곡질량화산주량제공균충화의거。
In the experiments, 8 mold strains were separated from Congtai Daqu by gradient dilution method and spread plate method. Through observing their colonial morphology and individual morphological features, 8 strains were preliminary categorized into Aspergillus (3 strains), Penicillium(1 strain), Mucor(1 strain), and Rhizopus(3 strains). Finally, through pure species culture and the measurement of the saccharifying power, 2 strains named A1 and A3 (both of them belonged to Aspergillus) had the highest saccharifying power (968.3 U/(g·h) and 1083.2 U/(g· h) respectively, increasing by 22.7%and by 37.2%than before). The classification of the mold strains in Congtai Daqu and the separation of 2 mold strains with high saccharifying power in this study provided excellent strains for distilleries to improve the quality of Daqu and the pro-duction capacity.