酱油微生物遗传特性的研究进展  

Progress of microbial genetic characteristics in soy sauce

作　　者：宋钢[1] 

机构地区：[1]北京圣伦食品有限公司,北京101401

出　　处：《中国酿造》2009年第9期11-14,共4页China Brewing

摘　　要：从酱油酿造用曲菌及酵母遗传基因上的特性,来重新认识传统的发酵菌类,完全突破了传统的微生物鉴别法。以基因片等手段快速准确地鉴定菌种,极大地提高和改善了酿造微生物的产酶和发酵性。本文从曲菌的繁殖、酶生成、耐盐性、曲菌蛋白酶产生的多样性、固态及液态培养等方面阐述了酿造微生物的遗传特性。The identification method from genetic characteristics of Aspergillus and yeast in soy sauce completely broken the traditional method of microbial identification. Means such as gene chip that rapidly and accurately identify bacteria greatly enhance and improve the production of enzyme and fermentation production. In this paper, the genetic characteristics of microorganisms were introduced, which included the propagation of Aspergillus, enzyme production, halotolerance, proteinase produced by Aspergillus diversity, solid and liquid culture technology and so on.

关 键 词：曲菌 谷酰胺酶遗传基因 耐盐性 曲菌蛋白酶 固体培养 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]