低值鱼调味品制曲条件的研究  

Starter preparation conditions for low-value fish made condiment

作　　者：任雪娇[1] 孔繁东[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121000

出　　处：《中国酿造》2012年第3期170-172,共3页China Brewing

摘　　要：通过菌种筛选选取最适制曲菌种,确定碳源添加量、种曲添加量、鱼体含水量、培养时间等单因素对制曲的影响,在此优化的基础上进行正交试验。经菌种筛选选用As 3.042∶宇佐美曲霉=3∶1制曲获得的蛋白酶酶活最高,制曲的最佳条件是葡萄糖添加量为3%,鱼体含水量为30%,制曲时间为48h,种曲添加量为2%。Optimum strains for koji were screened and the effect of mold addition,glucose addition,water content of the fish and koji-making time were studied.Based on single-factor experiment,the koji-making conditions were optimized with orthogonal test.The research conclusion can be summarized as follows,the maximum protease activity occurred when ratios of mixed strains of As 3.042 and Aspergillus usamii were 3∶1,and the optimum koji-making conditions were cultivation for 48h,raw material of 25g,glucose addition 3%,fish body water content 30%,and mold addition 2%.

关 键 词：低值鱼 制曲 酶活 

分 类 号：TS261.1[轻工技术与工程—发酵工程]