酱油多菌种制曲改善酶系组成的研究  

Improvement of Composition of Enzyme System and Sauce Fermentation by using Multi-strain Koji Starters

作　　者：靳文生 

机构地区：[1]广东珠江桥生物科技股份有限公司,广东中山528415

出　　处：《现代食品科技》2011年第8期977-979,共3页Modern Food Science and Technology

摘　　要：通过对米曲霉3.042、黑曲霉3.350、根霉3.010进行混合制曲试验,以蛋白酶、淀粉酶、纤维素酶为指标,研究不同比例、制曲温度、制曲时间对复合菌种酶活力的影响。结果表明,三菌种米曲霉3.042、黑曲霉3.350、根霉3.010的比例为3:2:0.5,制曲温度36℃,制曲时间48 h,在此条件下,制曲酶系丰富,酶活力高,蛋白酶、淀粉酶、纤维酶分别达到3830 U/g、630 U/g、1800 U/g。Aspergillus oryzae（Ahlburg） Cohn 3.042,Aspergillus nger3.350 and Rhizopus 3.010 were selected for combination koji making.Based on the activity of proteinase,amylase and cellulose,the effect of koji making temperature and time on enzyme activity were studied.The results showed that the combination of three microorganisms had abundance enzyme system.The rate of mixed multi-microorganisms was Aspergillus oryzae（Ahlburg） Cohn 3.042 ： Aspergillus nger3.350 ： Rhizopus 3.010=3：2：0.5.The koji was produced at 36 ℃ for 48 h.Under these conditions,the contents of protease,amylase and cellulase were 3830 U/g,630 U/g and 1800 U/g,respectively.

关 键 词：酱油 多菌种 酶系 米曲霉 黑曲霉 根霉 

分 类 号：TS264.21[轻工技术与工程—发酵工程]