酱油生产中应用米曲霉和黑曲霉混合制曲的探索  

Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production

作　　者：李保英 姜佳丽 蒋予箭 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310012

出　　处：《中国酿造》2011年第12期70-74,共5页China Brewing

基　　金：浙江省成果转化资金项目(2011D70044)

摘　　要：该文考察了米曲霉和黑曲霉在单独制曲及混合制曲条件下,成曲的中性蛋白酶、酸性蛋白酶、糖化酶及孢子数,探讨了酱油多菌种制曲的可行性。实验以豆粕、麸皮为原料,以AS3.042米曲霉、AS3.350黑曲霉为菌种,探讨了2种制曲方式及不同配比制曲效果的影响。结果表明,米、黑曲霉分开制曲比混合接种制曲所得成曲效果好,米、黑曲霉分别以33℃制曲42h、48h得成品曲,再以2∶1混合所得成曲可获得较佳的酶活力,曲料总蛋白酶活力2748U/g与对照值相当,而酸性蛋白酶及糖化酶活力分别达712U/g、1090U/g,较对照分别提高55.8%、25.4%。The neutral protease activity, acid protease activity, glucoamylase activity and the number of spores in separate koji-making and mixed koji-making by Aspergillus oryzae and Aspergillus niger were measured in this paper. The feasibility of multi-strains for soy sauce koji was discussed. The effects of using AS3.042 and AS3.350 as fermented culture on koji-making were investigated. The results showed that separate koji-making was better than mixed koji-making in all respects. The optimal koji-making conditions were obtained as follows： fermentation temperature 33℃, fermentation time 42h for A. oryzae and 48h for A. niger, and the ratio of A. oryzae to A. niger 2：1. Under these conditions, total protease activity of koji was 2748U/g, which was similar to the value of the control. The acid protease and glucoamylase activity were 712U/g and 1090U/g, respectively, which was increase by 55.8% and 25.4% compared to that of koji-making by A. otyzae, respectively.

关 键 词：双菌种制曲 分开制曲 混合制曲 

分 类 号：TS264.2[轻工技术与工程—发酵工程]