米曲霉菌在酿酒工业中的研究进展

Research Progress of Aspergillus oryzae in Liquor-making Industry

摘要:

米曲霉是一种好氧型真菌，属半知菌亚门、丝孢纲、丝孢目、从梗孢科、曲霉属，是美国FDA公布的40多种安全微生物菌种之一，在食品酿造行业中有着极其重要的应用。米曲霉具有酶系丰富，产酶活性高，生长速度快，适应能力强，不产毒素，易于管理等特点，是酒曲微生物的重要组成部分，广泛存在于各种酒曲中。本文主要对米曲霉的培养及产酶特性、在酿酒制曲中的应用以及菌种选育三个方面作了介绍，其中对米曲霉在酿酒制曲中的应用这一部分作了重点介绍。

Abstract:

Aspergillus oryzae is a kind of aerobic type fungi. The taxonomic status of the Aspergillus oryzae is deuteromycotina, hyphomycetes, moniliales, moniliaceae and aspergillus. It is one of 40 safe microbial strains that American FDA had published, and has extremely important application in food brewing industry. Aspergillus oryzae is characterized by abundant enzyme systems, high active of enzyme production, fast growth, high adaptability, not producing toxin, being easy to manage and so on. It was a very important microbiology for liquor-making and widely consists in all kinds of liqueur starters. This article mainly introduces the cultivation, enzyme-producing characteristics, the application in liquor-making, and strain breeding of Aspergillus oryzae.