中文摘要：

以麦曲为原料,以察氏培养基为分离培养基,对麦曲真菌进行分析,根据菌落形态分离得到11株真菌,结合菌落数,其中M7,M5,M3,M10及M1为优势菌。对其进行产酶能力的研究,得到一株优良的菌株M7,其液化型淀粉酶活力为4.15U/g,糖化酶活力为869.45U/g,蛋白酶活力为147.41U/g,可作为纯种发酵的菌株。以M7菌株为纯种发酵的菌株,以薏仁为原料制备薏仁曲,得到最佳的工艺：M7菌种的添加量为8‰、培养温度为30℃、培养时间60h。

英文摘要：

Based on wheat Qu,czapek＇s solution was used to separate the mold,eleven kinds of mold were abtained.According to the quantity of the single clones, M7, M5, M3,M10 and M1 were the major fungi in Wheat Qu.The enzyme system of five mold, which had been isolated from wheat Qu,was studied.Three enzymes including α-amylase（4.15U/g）, glucoamylase（869.45U/g）,proteinase（147.41U/g） were produced by the M7.It could be used for starch sacharification in rice wine brewing. Adlay was used to make pure Qu, based on the results of single factor and orthogonal experience,the best conditions of adlay Qu：M7 addition is 8‰,temperature is 30℃, time is 60 hours.