厚度对丢糟型酱油种曲质量的影响  

Study on the Effects of Thickness on the Quality of Seed Starter of Sauce from Waste Distiller's Grains

作　　者：陆步诗[1] 李新社[1] 王放银 张飞[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000

出　　处：《酿酒科技》2007年第2期86-89,共4页Liquor-Making Science & Technology

基　　金：湖南省教育厅资助科研项目(编号04C606)。

摘　　要：用丢糟代替部分豆粕改良酱油种曲培养基,通过试验确定丢糟的最佳添加量为25%,曲盘厚度3cm,培养时间为72h,所制得的种曲孢子数为2.7×1012个/g,蛋白酶活力为1104.2u。The waste distiller＇s grain was used to replace part of soy bean to improve the culture medium of seed starter of sauce. The relative technical parameters were determined through experiments as follows： addition level of waste distiller＇s grains as 25 %, the thickness of starter cake as 3 cm, 72 h culture time, and the spore number of the produced seed starter as 2.7×10^12cf/g and its proteinase activity is 1104.2 u.

关 键 词：大曲丢糟 酱油种曲 孢子数 蛋白酶活力 

分 类 号：TS264.21[轻工技术与工程—发酵工程] X797[轻工技术与工程—食品科学与工程]