为降低青稞淀粉含量,对青稞酒曲中糖化菌进行筛选及液体发酵工艺优化,并采用糖化菌发酵及固液分离技术生产低糖青稞粉。以糖化力为指标,筛选出糖化力为359.62 μg/(g·h)的优势糖化菌株,经形态学及分子生物学鉴定确定为米曲霉,其最适生长温度为40 ℃,最适生长pH为4.0,具有一定的耐钠离子能力,35 ℃下测定其生长曲线,发现0~3 d为米曲霉的生长迟滞期,3~5 d为对数期,6~7 d为稳定期。利用此菌株降解青稞中淀粉,在单因素试验基础上进行Box-Behnken中心组合试验,确定最佳的发酵条件为发酵时间2.8 d、发酵温度37.6 ℃、菌种接种量6.6%。结果表明,微生物降解青稞中淀粉化合物是一种高效的方法,研究结果对于低糖青稞产品的开发利用具有重要意义。
关键词：
青稞; 发酵; 糖化力; 糖化菌; 响应面
In order to reduce the content of starch in highland barley, the saccharification fungus was screened from barley koji and the liquid fermentation process was optimized. Low-sugar barley powder was produced by saccharification fungus fermentation and solid-liquid separation technologies. The dominant saccharification strain with saccharification efficiency of 359.62 μg/(g·h) was screened using saccharification efficiency as the index. It was further identified as Aspergillus oryzae by morphological and molecular biological identification. The optimum growth temperature and pH of this strain were 40 ℃ and 4.0, respectively. The saccharide strain had a certain ability to resist sodium ions. The growth curve of Aspergillus oryzae at 35 ℃ showed that 0-3 days was the growth retardation period, 3-5 days was the logarithmic period, and 6-7 days was the stable period. Starch in highland barley was degraded by fermentation with this screened strain. The Box-Behnken center combination design was carried out based on the single factor tests. The optimal fermentation time was 2.8 days under 37.6 ℃, and the inoculum size was 6.6%. The results showed that microbial degradation of starch in highland barley is an efficient method and the results have important value and significance for the development and utilization of low sugar highland barley products.
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