Study on the process of Chinese rice wine cooked wheat Qu making with mixed-strains

In order to improve the cellulase activity of cooked wheat Qu, a fungus strain CF7 with higher cellulase activity was isolated from laboratory-preserved wheat Qu microbe through Congo red medium and the wheat Qu making, which was identified as Aspergillus niger by analyzing its morphology and ITS gene sequences. The cooked wheat Qu making process of cellulase-optimizing by A. niger mixed with Aspergillus oryzae Su-16 was also studied by response surface analysis. The results showed that the optimum conditions were:incubation time of 51h, moisture content of 62%, inoculum of 3. 9mL/50g wheat and that cellulase-producing was up to 32. 5U/g·dry wheat Qu, 29. 5 times higher than that of wheat Qu making with A. oryzae Su-16 alone. The alcohol yield of mixed cooked wheat Qu and was improved 6. 1% through small-scale rice wine fermentation.