糖化醋渣制取酵母单细胞蛋白物料酿造酱油的研究  

Study on brewing soy sauce with yeast single cell protein produced by saccharifarified residue of vinegar

作　　者：庄桂[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《中国酿造》2005年第11期26-29,共4页China Brewing

基　　金：河南省科技厅科技攻关项目(424010013)

摘　　要：麸曲醋渣经过多菌种发酵糖化后,糖化醋渣的还原糖含量达到27.2%。利用糖化醋渣制取酵母单细胞蛋白物料,其酵母细胞数和菌体有机氮含量分别达到1.26×109个/g(干物量)和4.76%(干重)。再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油,产品质量符合GB18186-2000标准。After saccharifying residue of bran koji vinegar through multi-strain culture fermentation, the reducing sugar content of saccharified vinegar residue was as high as 27.2 %. The yeast single cell protein material was obtained by saccharified vinegar residue residues. The number of the yeast cell and the organic nitrogen content of the material reached up to 1.26x 109 cfu g-i （dry matter） and 4.76% （dry weight）, respectively. The soy sauce according with the quality standard of GB 18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.

关 键 词：麸曲 醋渣 多菌种 糖化 发酵 单细胞蛋白 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]