制酱用蛋白酶产生菌的分离和鉴定  

Isolation and identification of the protease-producing strain for miso-making

作　　者：孙剑秋[1] 刘井权[1] 臧威[1] 肖静[1] 吴耘红[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006

出　　处：《中国酿造》2005年第6期6-8,共3页China Brewing

基　　金：黑龙江省教育厅科学技术研究项目(10541259)

摘　　要：研究了黑龙江省西北部地区土壤中霉菌及蛋白酶产生菌的分布情况,并分离到了蛋白酶活力较高、产孢能力较强的菌株QU3601,鉴定为米曲霉。该菌株与沪酿3.042米曲霉混合发酵用于制酱生产,收到了良好的效果。The distribution of mould and the protease-producing strains in the soil of northwesten Heilongjiang was studied. The strain QU3601 with high protease activity and spore-forming ability was isolated. It was identified as Aspergillus oryzae . The mixture of QU3601 and Huniang 3.042 had a good behavior in miso-making and would have a promising prospect.

关 键 词：霉菌 蛋白酶 米曲霉 酱 

分 类 号：TS201.3[轻工技术与工程—食品科学]