复合菌种制曲对稀态酱油原料蛋白质分解的影响  

Impact on decomposition of proteins in raw material by multiple strain culture with process of high-salt-diluted state fermentation

作　　者：程世杰[1] 刘长海[1] 陈穗 李海洲[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东美味鲜调味食品有限公司,中山528437

出　　处：《食品科技》2014年第11期266-270,共5页Food Science and Technology

基　　金：广东省科技计划项目(2012B010900094);大学生创新创业训练计划项目(1134712025)

摘　　要：通过米曲霉与黑曲霉以不同比例复合制曲发酵酱油,对发酵过程中的氨基酸态氮与总氮进行跟踪与测定,探讨不同复合比例在发酵过程中蛋白质的分解利用情况,结果显示只有采用适当比例-米曲霉与黑曲霉复合制曲,才可以提高原料蛋白利用率;米曲霉单菌种制曲发酵的蛋白质分解利用主要集中在前10 d;米曲霉与黑曲霉以4:1比例混合制曲效果最好,发酵30 d全氮利用率达到82.21%,比单菌种高出35%,氨基酸态氮的含量达1.162 g/100 mL,比单菌种高7.8%。Track the determination of the amino acid nitrogen and total nitrogen content in soy sauce, which is fermented by multiple strain culture, to study the impact of different strains＇ proportion on the decomposition of proteins in raw material. The resulted showed that composite koji-making fermentation with Aspergillus oryzae and Aspergillus niger possible positive effect while it were proportioned mixing; Koji-making only by Aspergillus oryzae was mainly in the first 10 days to decompose proteins in raw material; Aspergillus niger and Aspergillus oryzae to 4：1 ratio mixed system works best, in the first 30 days fermentation, total nitrogen utilization reached 82.21%, it was 35% higher than single species, the content of amino acids nitrogen up to 1.162 g/100 mL, it was 7.8% higher than a single species.

关 键 词：米曲霉 黑曲霉 复合制曲 蛋白 分解 

分 类 号：TS264.21[轻工技术与工程—发酵工程]