鱼酱油制曲菌种筛选及制曲条件研究  

Screening of strains and optional conditions for koji-making from petis

作　　者：孔繁东[1] 霍奕璇[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《中国酿造》2012年第10期86-89,共4页China Brewing

摘　　要：以以低值鱼为氮源,麸皮为碳源,用4种霉菌进行单菌和混菌制曲。以成曲的中性蛋白酶、酸性蛋白酶、糖化酶活力、氨基态氮的含量和发酵液的感观评定为指标,筛选出制曲所选用的菌种。结果表明:经过菌种的筛选,选用As3.042∶As3.350=3∶1,物料配比为7∶3。此时获得的中性蛋白酶活力为1971.28U/g(干基),酸性蛋白酶活力为896.92U/g(干基),氨基酸态氮含量为2.98g/100g,糖化酶活力为84.05U/g。Using offal fish as nitrogen source, bran as carbon source, koji was prepared by using four single or mixed Aspergillus oryzae in this paper. Optimum strains for koji making were determined on the activity of neutral protease, acidic protease and diastatic enzyme, the content of amino state nitrogen of koji and the sensory quality of fermented liquor. The results showed that when the strains As3.042 and As3.350 was mixed with the ra- tios of 3：1, material rate was 7：3, the neutral protease activity was 3171.28U/g, acidic protease activity was 896.92U/g, amino acid nitrogen content was 2.98g/100g, diastatic enzyme was 84.05U/g.

关 键 词：低值鱼 制曲 蛋白酶活力 

分 类 号：TS264.2[轻工技术与工程—发酵工程]