外加营养物对酱油种曲孢子数和成曲酶活力的影响  

Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji

作　　者：杨兰[1,2] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]广东轻工职业技术学院,广东广州510300

出　　处：《食品科学》2009年第21期297-300,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAK36B03);广东省科技计划攻关项目(2007010900001);广东省科技计划项目(2006A10601001)

摘　　要：以提高酱油种曲孢子数和成曲酶活力为目标,在麸皮培养基的基础上,对酱油种曲培养基的外加碳源、氮源、无机盐进行优化研究。结果表明:在葡萄糖1.00%、氯化钙0.10%、硫酸锌0.05%、豆粕3.00%的条件下孢子数可达(15.77±0.49)×109个/g干重,比对照组提高了84.87%。同时对优化种曲和利用该种曲制得的大曲的酶活力进行比较,表明种曲培养基的优劣对酱油发酵有重要影响,其中种曲酶活力提高25.04%,大曲酶活力提高17.40%。In order to increase number ofAspergillus oryzae spores in seed koji and neutral protease activity in soy sauce koji, carbon source, nitrogen source and inorganic salts were added to seed koji culture medium and their addition levels were optimized. Results indicated that the number ofAspergiUus oryzae spores reached （15.77± 0.49） ×10^9CFU/g （dry weight） in seed koji cultured in medium with the additions of 1.00% glucose, 0.10% CaCh, 0.05% ZnSO4 and 3.00% bean cake powder, which was higher than that in the blank group by 84.87%. Furthermore, increases of neutral protease activity of 25.04% and 17.04% were observed in seed koji cultured under these optimized conditions and soy sauce koji made from this seed koji when compared to the blank group, respectively.

关 键 词：米曲霉 种曲 孢子数 中性蛋白酶活力 

分 类 号：TS202.3[轻工技术与工程—食品科学]