酱油生产中高产蛋白酶菌株米曲霉UF366发酵条件的研究  

Study on Fermentation Conditions of High Proteinase-producing Aspergillus Oryzae UF366

作　　者：傅力[1] 章运 艾乃吐拉[1] 赵艳雪[1] 钱启龙[1] 雷鸣 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆维吾尔自治区食品药品监督管理局,新疆乌鲁木齐830002 [3]新疆七一酱园酿造食品有限责任公司,新疆乌鲁木齐830063

出　　处：《食品科学》2008年第9期427-430,共4页Food Science

摘　　要：对高产蛋白酶菌株UF366米曲霉的种子培养基、制曲培养基以及发酵条件进行研究。结果表明:最适的种子培养基为麸皮、面粉和水,其比例为4:1:4,产生的孢子数最多,达到了167亿个/g;最适的制曲培养基为豆粕、麸皮、水,其比例为6:4:5;最佳发酵条件为培养温度33℃、培养时间32h、翻曲2次、接种量4‰,蛋白酶活力达到了1084U/g。The composition of both starter medium and koji making medium as well as fermentation conditions of Aspergillus oryzae UF366 for producing protcinase were studied. The results showed that the optimal starter medium is consisted of bran, flour and water, with the proportion 4：1：4, and the number of spore is up to 16.7 billion/g. The optimal koji making medium is made up of bean cake, bran and water, with the proportion 6：4：5. The fermentation conditions are as follows： temperature 33 ℃, fermentation cycle 32 h, stirring koji twice. Finally proteinase activity reaches 1084 U/g.

关 键 词：米曲霉 种子培养基 制曲培养基 发酵条件 

分 类 号：TS264.2[轻工技术与工程—发酵工程]