航天生抽的特化混菌共酵研究  

Specialized Mixed Bacteria Co-fermentation of Space Light Soy Sauce

作　　者：巩晓芳[1] 张宗舟[2] 薛林贵[1] 张红光[1] 李琳[1] 赵燕[1] 

机构地区：[1]兰州交通大学化学与生物工程学院,甘肃兰州730070 [2]天水师范学院生命科学与化学学院,甘肃天水741001

出　　处：《山西农业科学》2012年第8期878-880,共3页Journal of Shanxi Agricultural Sciences

基　　金：甘肃省自然基金项目(1010RJZE029)

摘　　要：以航天诱变筛选获得的高蛋白酶活突变菌株根霉ZG-2和黑曲霉ZM-8及米曲霉混合制曲,采用日光浴保温发酵,生产的航天生抽鲜味突出,特色明显,原料的利用率也有很大提高,节省了能源,提高了经济效益。从色、香、味、体全方位评价产品的质量,根霉ZG-2 1.0 kg、黑曲霉ZM-8 1.0 kg、米曲霉1.5 kg和生抽大曲2.0 kg添加量生产的产品质量最佳。We used high protease activity ofmutant strains of Rhizopus ZG-2 and Aspergillus ZM-8 and Aspergillus oryzae obtained by space mutation and screening,through mixed training to get space soy sauce under solar energy heating fermentation.This kind of light soy sauce flavored prominently with apparent characteristics.The utilization rate of the rawmaterial and energy,and economic benefits were all greatly improved.Viewing on the color,aroma,taste,and shape comprehensive evaluation of the quality of the product,with the use of Rhizopus ZG-2 1.0 kg,Aspergillus niger ZM-8 1.0 kg,Aspergillus oryzae 1.5 kg and light soy sauce Daqu 2.0 kg,quality of the production was the best.

关 键 词：根霉ZG-2 黑曲霉ZM-8 米曲霉 模糊评价 航天生抽 

分 类 号：TS264.21[轻工技术与工程—发酵工程]