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 Posted: Sat 6:16, 11 Dec 2010 Post subject: Ugg boots günstig Shanxi Mature Vinegar Daqu char |
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Shanxi Mature Vinegar Daqu esterification characteristics of Monascus
Ionization state groups, so that the substrate with the enzyme Results 30 Chinese condiment section 332 combined total capacity reduction,[link widoczny dla zalogowanych], the enzymatic reaction speed reduced; affect the dissociation state of the substrate, the substrate and enzyme can not be combined or not combined generation products; affect the dissociation of intermediate status. Because, Shanxi Mature Vinegar's pH just before 3. O ~ 4.0 range, two red crude enzyme preparation from Aspergillus esterifying enzyme has a higher esterification capacity for grains fermented vinegar aroma. 3 Discussion The results show that dedicated heart from Shanxi Vinegar Daqu 11 strains isolated from Monascus all have esterification capacity,[link widoczny dla zalogowanych], which generated strain M catalytic ability of ethyl acetate, while strains of M. Catalytic ability of ethyl lactate generation. Mz strains optimized when the optimal catalytic esterification of ethyl acetate formation temperature 35 ℃, the optimum catalytic pH 3.5; strains of M. Ester enzyme crude enzyme preparation of ethyl lactate generated optimal reaction temperature is 35 ℃, the optimum catalytic pH to 3.0. Ester enzyme technology is generally used in improving the quality of liquor, but there are also reports used vinegar brewing, you can make to improve the content of ethyl 5 ~ 1O9 / 6, ethyl lactate content increased from 3 to 89 / 6 [ ,],[In vinegar production, can be different according to different strains of Monascus proportion or manner to multiple bacteria in the fermentation were bacteria fermentation, or the production of different strains for different ester balsam aroma or flavoring, the same time as needed to control the temperature, adjust the pH, speed up the esterification rate, increase production. Thus it may be a variety of flavor of vinegar, to meet people of different 'hobby, but also can shorten the production cycle, improve product quality, to obtain greater economic benefits. References: EI-I package Kai Ann. Vinegar Science and Technology EM-I. Beijing: Science Popularization Press, 1999. E21 Ma Meirong. Monascus in Liquor Production Research EJ1. Making Science & Technology 2004, (4) :53-54. [3] assimilates, Shen Bin. Esterification on the ability to verify Monascus EJ1. Liquor 1998, (6) :20-21. E4] Shi Anhui. Cycles. Esterase microorganism, properties and application prospects of esterification EJ]. Brewing in China, 2002, (6) :15-16. Es] Wang too. Fen Liquor style features the quality of the initial product reviews of EJ1. Liquor, 2003, (5) :28-31. E6] SHEN Yi Fang. Ethyl four liquor formed in the fermentation of wine EJ]. Liquor, 2003, (5) :28-31. E7] Guo Hongzhen. Shanxi Mature Vinegar Daqu Isolation and identification of Monascus biological characteristics [J]. 2004. E8] Qi Feng Yuan. On the total acid in soy sauce, the total ester content of the continuous analysis [J]. 2004, (6) :34-35. Eg] Liu Qun. Determination of electric-bit \1996, (5) :27-28. ElO] Zheng Shufang. Existing liquor, vinegar in the determination of total ester suggestions for improvement [J]. 2003,[link widoczny dla zalogowanych], (1) :34-35. (Continued from page 17) E9] Zhang Xining. The sauce residue as raw material protein feeds [J]. Food and Fermentation Industries, 1996, (2) :1-4. Elo] Li Han, Liu,[link widoczny dla zalogowanych], Li Kuo Hsing, et al. Soy sauce and vinegar residue development and utilization of slag [J]. Food and feed industry, 2005, (3) :32-33. En] Bai Yuming,[link widoczny dla zalogowanych], Ruey-Hsia Wang, Zhang, et al. Solid-state fermented bacterial protein feed bad Slag [J]. Shanxi University (Natural Science) 1996,19 (4) :440-445. El2] Bai Yuming, Duan Jie, Xining. Slag by brewing bad feed compound enzyme preparation [J]. Microbiology, 1996,23 (3) :147-150. E13] Xiumei. Java development using single-cell protein soy [J]. Brewing in China, 1997, (3) :21-25. E14] Bochun Wen. Soy sauce biotechnology development and utilization of slag [J]. Feed Industry, 2001,22 (12) :49-50. El5] biological agents. [link widoczny dla zalogowanych] agronet. com. cn/Trade/Detail--113935. aspx. E16] Zhang Weimin. Patent: the use of organic waste to produce biological fermentation of organic fertilizer production activity method and device for EP]. N03102255.3, 2003. E17] Japanese sauce using soy sauce residue after extraction of dietary fiber. El8] Zhang Rongyao. Patent: soy sauce residue of oil extraction methods EP]. CN】 539937A.
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