Produce Saccharifying Enzyme,Liquefied Enzyme Screening Of Strain And The Preparation Of Bran Koji

The fermentation process of traditional white wine is naturel and difficult to be controlled,which causes its unstable quality,however,this defect could be corrected by purebred strains or mixed fermentation,which is the trend of the produce of white wine.In recent years,there are a lot of enterprises which produce white wine by purebred strains,whose bacteria is foreign,which cannot match the traditional fermentation process very well so that changes the "Ecological strain structure" of fermentation process microbes and makes the taste and flavor of the wine worse than the traditional white wine.This research separated five original strain(M1、M2、M3、M4 and M5)from the fresh fermented grains of Fenjiu to be used in the produce of Fenjiu,which could match the original fermentation process and not to be mixed with foreign strains.Therefore,The purpose of this research is to analysis the performance of these five strains,choose one or two strains to produce bran koji and conduct a preliminary analysis and research to the making process and physical and chemical indicators of bran koji.The results are as follows:1.By Screening the five Strains,we get M1 and M2 Strains,whose parameters of glucose activity and liquefaction enzyme activity.2.By Single factor test and response surface test,we get that the best process of making produce bran koji from M1 and M2 is as follows:The best process of making bran koji from M1:The incubation time is 84 h,the temperature is 40 ℃,moisture content is 60%,the inoculation amount of spores is 3mL,the M1 has the max Saccharification of 847 U/g.The best process of making bran koji from M2:The incubation time is 84 h,the temperature is 40 ℃,moisture content is 60%,the inoculation amount of spores is 3mL,the M2 has the max Saccharification of 917 U/g.3.Tolerance test of temperature and acidity to the Enzyme produced by Mi and M2:Glucoamylase and Liquefaction enzyme of M2 is more active and more tolerant than that of M1.4.The Physical and chemical indicators bran koji produced by M1 and M2 Strains are as follows:Pured bran koji M1’s Saccharification is 847 U/g,liquefaction is 0.79 U/g,water content is 9.24%and acidity is 0.76.Pured bran koji M2’s Saccharification is 917 U/g,liquefaction is 0.72 U/g,water content is 8.34%and acidity is 0.84.