中国酱油菌株AS 3.951的改良现状与思考  

Insight into status and improvement of AS 3.951 used in fermentation of soy sauce in China

作　　者：徐德峰[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2009年第5期32-38,共7页China Condiment

基　　金：国家十一五科技支撑计划项目(2006BAD27B09-6);广东省科技计划项目(2007A010900001)

摘　　要：菌种作为酱油酿造的基础和核心,其性能的持续改良贯穿于发酵过程的始终。对比国内外酱油菌种米曲霉的改良现状,分析了国内酱油菌种AS 3.951在性能改良中存在的主要问题,探讨了其产生的主要原因,并提出了相应的解决措施,最后对我国酱油菌种技术的改良趋势和发展前景作了展望。Aspergillus oryzae （A. oryzae ）, as the basic and core for the brewing of soy sauce, is constantly screened and improved in performances in the process of fermentation. Based on comparison of A. oryzae improvement techniques domestic and abroad, main problems existed in the development of performanee improvement were analyzed and the reasons for these problems were explored, and consequently the relative measures were suggested. Finally the trends and prospects of AS3. 951 performance improvement techniques in china soy sauce brewing were described.

关 键 词：酱油 AS 3.951 改良 

分 类 号：TS264.21[轻工技术与工程—发酵工程]