激活酿造对多菌株制曲发酵酱油的影响  

Effect of activating brewing on soy-sauce fermentation by multistrains

作　　者：武金霞[1] 潘书娟[1] 程会欣[1] 张贺迎[2] 

机构地区：[1]河北大学生命科学院,河北保定071002 [2]河北大学生物技术研究中心,河北保定071002

出　　处：《中国调味品》2011年第4期22-24,共3页China Condiment

摘　　要：文章研究了激活酿造对米曲霉GM与米曲霉HL、ZH和黑曲霉AS 3.350混合培养制曲发酵酱油的影响。结果表明,制曲时添加物料干重0.4%的激活剂,与GM单独培养时相比,GM∶ZH为6∶4时,成曲蛋白酶活力提高16.4%;GM∶ZH为3∶7组合时,氨基氮提高15.1%;GM∶AS 3.350为8.5∶1.5时,酱汁的红色指数最高。In this paper,the effect of activating brewing on the Soy-Sauce fermentation producing by Aspergillus oyzae GM cultured with Aspergillus oyzae HL,ZH,and Aspergillus niger huniang 3.350 respectively.The follow results could be obtained.When 0.4% activator was added during the koji making,protease activity of mature koji could be increased by 16.4% at the optimum proportion of GM and ZH as 6∶4,compared with that of GM cultured alone.However,amino nitrogen could be enhanced by 15.1% when GM∶ZH is 3∶7.At the proportion of GM∶huniang 3.350 is 8.5∶1.5,the Soy-Sauce possessed highest red index.

关 键 词：激活酿造 米曲霉 制曲 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]