鲁曲-1制曲条件的优化  

Optimization of Koji-making Conditions of Stain Aspergillus oryzae Luqu-1

作　　者：于江 

机构地区：[1]山东鲁花生物科技有限公司,山东莱阳265200

出　　处：《中国调味品》2015年第9期75-77,87,共4页China Condiment

摘　　要：对影响鲁曲-1成曲中性蛋白酶活力的因素进行了优化,根据正交实验确定成曲的制备条件为N/C比值1∶1,湿豆粕含水量56%,培养时间48h和翻曲时间14h。The factors that affect the activity of neutral protease of Luqu-1 finished koj i are optimized by orthogonal experiment and the koji-making conditions are as follows：N/C ratio of 1∶1 ,water content of wet bean pulp of 56%,incubation time of 48 h and koji-turning time of 14 h.

关 键 词：鲁曲-1 中性蛋白酶 正交实验 

分 类 号：TS264.21[轻工技术与工程—发酵工程]