探究生麦曲发酵过程中的空间参数差异规律,解析同一批次曲房各层空间异质性对提高接种生麦曲的质量有重要意义。针对同批次生麦曲发酵过程中存在空间质量差异的关键问题,该研究以曲房内不同空间位置制作的接种生麦曲为研究对象,对不同空间位置曲块的理化生化指标进行测定,并应用多物理场仿真软件(COMSOL Multiphysics)将经验衍生的微生物生长动力学与传质传热现象相结合,解析理化性质与群落结构的关联性,探讨麦曲发酵过程中空间温度变化及其分布规律,最终利用该模拟结果优化后续接种生麦曲实验。结果显示,接种生麦曲的糖化酶活力、液化酶活力相比较优化前分别提高10.2%、54.1%;相比较于传统生麦曲糖化酶活力提高30.1%,液化酶活力提高106.8%,表明了通过减少空间异质性能够稳定和提高麦曲质量。该研究首次在接种生麦曲中将微生物生长动力学与空间因子相结合,解析了不同发酵阶段曲层温湿度分布的规律和差异性,为开发接种生麦曲新的空间控制模型以及其他传统固态发酵产品奠定理论基础。
Exploring the difference of spatial parameters in the fermentation process of raw wheat Qu and analyzing the spatial heterogeneity of each layer from the same batch in Qu room is of great importance to improve the quality of inoculated raw wheat Qu.Considering the key problem of spatial quality differences in the fermentation process of the same batch of raw wheat Qu, this study targeted the raw wheat Qu in different spatial positions of Qu room, measured the physicochemical and biochemical indexes of Qu blocks in different spatial positions.COMSOL Multiphysics was applied to combine empirically derived microbial growth kinetics and heat transfer phenomena to analyze the correlation between physicochemical properties and community structure.The spatial temperature variation and distribution law during fermentation were discussed, and finally the simulation results were used to optimize the subsequent experiments.The results showed that the saccharification activity and liquefaction activity of inoculation with raw wheat Qu increased by 10.2% and 54.1%, respectively, compared with that of before optimizing.Compared with the traditional raw wheat Qu, the saccharification activity increased by 30.1% and the liquefaction activity increased by 106.8%, indicating that the quality of Qu can be stabilized and improved by reducing spatial heterogeneity.In this study, the growth kinetics of microorganisms and spatial factors were combined for the first time in inoculation raw wheat Qu, and the laws and differences of temperature and humidity distribution in different fermentation stages were analyzed, which laid a theoretical foundation for the development of a new spatial control model of inoculated raw wheat Qu and other traditional solid-state fermentation products.
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