酱油曲菌酶系及其产酶能力  

Enzyme System of Aspergillus oryzae in Soy Sauce Production and Productivity of Enzyme in Different Media

作　　者：张春枝[1] 金朝霞[1] 陈莉 金凤燮[1] 

机构地区：[1]大连轻工业学院食品科学与生物工程系,辽宁大连116001

出　　处：《大连轻工业学院学报》1999年第1期61-64,共4页Journal of Dalian Institute of Light Industry

摘　　要：研究TAspergillusoryzaeas．3951．JP－DQ－1和JP－W的酶系和在不同培养基上的产酶能力。结果表明：上述三种菌在小麦曲、麦麸曲、米曲、浓酱油曲和白酱油曲上均可产生α－淀粉酶、糖化酶、纤维素外切酶、果胶酶和蛋白酶。JP－W在小麦曲、麦麸曲和白酱油曲上产酶能力最佳；JP－DQ－1在浓酱油曲上产酸能力较强；As．3951在米曲上产酶能力强。建议用JP－DQ－1生产浓酱油，用JP－W生产白酱油。The enzyme system of Aspergillus oryzae As. 3951, JP-DQ-1 and JP-W and the productivity of enzyme in different media are studied. The results are detailed in this paper. Firstly,amylase, saccharifying amylase, cellulase, pectinase and proteinase can be produced by the ahovethree strains in wheat medium, bran medium, rice medium, concentrated soy sauce koji and whitesoy sauce koji. Secondly, the higher productivity of enzyme by JP-W is obtained from wheatmedium, barn medium and white soy sauce koji. Thirdly, the higher productivity of enzyme by JP-DQ-1 is obtained from concentration soy sauce koji. Lastly, the higher productivity of enzymeby As. 3951 is obtained from rice medium. It is suggested that the concentration soy sauce be produced with JP-DQ-1 and the white soy sauce, with JP-W.

关 键 词：米曲霉 酶系 白酱油 浓酱油 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]