以实验室分离得到的真菌为出发菌株,经平板初筛和制曲复筛,得到用于强化麦曲的功能微生物GC3、ZW12,经分子鉴定分别为米根霉和米曲霉。以糖化酶,α-淀粉酶,酸性蛋白酶为指标,通过不同比例混合接种试验,确定用于制作熟麦曲的菌种为米曲霉苏-16和米曲霉ZW12,混合比例为1∶2。采用响应面分析法对制曲条件进行优化,结果表明:最佳接种量为2.75 mL/50 g原料,原料含水量为81.01%,培养时间47.21h,较传统熟麦曲,3种酶活分别提高了3.5%,77.3%和59.7%。

Fungi isolated in the laboratory were used as original strains.Through screening with different plates and rescreening with wheat Qu-making,strains GC3 and ZW12 were obtained as the functional microbes to improve the quality of wheat Qu.They were identified as Rhizopus oryzae and Aspergillus oryzae by molecular biological methods.Mixed inoculation experiments were conducted using the activities of glucoamylase,α-amylase and acidic protease as evaluating indexes,and Aspergillus oryzae strains Su-16 and ZW12 were selected to make cooked wheat Qu at a ratio of 1∶ 2.Culture conditions were then optimized by response surface analysis.Results showed that when inoculation amount was 2.75mL every 50 grams of raw materials,water content of raw material was 81.01%,and incubation time was 47.21h,the activities of glucoamylase,α-amylase and acidic protease were 3.5%,77.3%,and 59.7% higher than those of the traditional cooked wheat Qu,respectively.