多菌种混合制备高效酱油曲条件研究  

Preparation conditions for high efficient soy sauce koji with multi-strain

作　　者：方春玉[1] 周健[1] 吴华昌[1] 赵兴秀[1] 李晓霞[1] 谢继州[1] 梁红梅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2011年第4期81-83,共3页China Brewing

基　　金：肉类加工四川省重点实验室项目(10R08);四川省应用基础项目(2010JY0081);川菜发展中心"项目(CC08Z06)

摘　　要：以红曲霉、黑曲霉、米曲霉为菌种,采用固态发酵法来制备高效酱油酿造曲,以成曲中蛋白酶活为指标,考察了单菌种制曲工艺和多菌种组合制曲工艺的影响因素如培养时间、培养温度、润水量和无机盐等对蛋白酶活力的影响,并优化了多菌种混合制曲的条件。实验结果表明,多菌种制曲所得曲块质量比单菌种制曲的质量好。当红曲霉、黑曲霉和米曲霉混合制曲时,所得的曲块中蛋白酶酶活为633.42U/g,此曲块制备的优化条件是:培养时间为72h,培养温度为32℃,原料加水量为120%,硫酸锰添加量为0.05%,硫酸锌添加量为0.3%。Using strains of Monascus anka,Aspergillus niger and Aspergillus oryzae,high efficient koji was prepared with solid-state fermentation.Effects of preparation conditions,such as fermentation time,temperature,water addition and inorganic salts of single-strain and multi-strain on protease activity of koji were discussed.The koji-making conditions of multi-strain were optimized.The results showed that the quality of koji block with multi-strain was better than that of with single-strain.Protease activity in koji block reached 633.42U/g when multi-strain of M.anka,A.niger and A.oryzae were used.The optimum conditions koji preparation were as follows： incubation time 72h,temperature 32℃,water a addition by 120%,addition of manganese sulfate and zinc sulfate 0.05% and 0.3%,respectively.

关 键 词：酱油曲 多菌种制曲 蛋白酶活力 条件优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]