多菌种制曲在酱油发酵中的研究进展  

Research Progress of Multi-strains Koji in Soy Sauce Fermentation

作　　者：王宪斌[1,2,3] 冯霞[1,2,3] 刘义[1,2,3] 张蓓蓓[1,2,3] 王柱[1,2,3] 朱英[1,2,3] 

机构地区：[1]四川省微生物资源平台菌种保藏中心,四川成都611130 [2]中国工业微生物菌种保藏中心西南菌种站,四川成都611130 [3]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2016年第3期60-64,共5页Food and Fermentation Science & Technology

摘　　要：介绍了用于酱油制曲的菌种及多菌种制曲在酱油发酵中的应用。多菌种制曲能有效改变大曲中酶的比例、提高酶活,提升原料利用率。并且多菌种制曲能够提高酱油中总氮、氨基酸态氮和风味物质的含量,丰富酱油味型,改善酱油色泽,提升酱油品质。Strains in koji-making for inoculation and application of multi-strains in soy sauce fermentation were in- troduced in this paper. When Multi-strains inoculation was used in koji making, the proportion of enzymes in koji was effectively changed, the enzyme activity and utilization ratio of raw materials were increased. Both the contents of total nitrogen, amino acid nitrogen and flavor materials in soy sauce were increased, and the flavor type was en- riched, and color and quality of soy sauce were also improved by fermentation with multi-strains in koji-making.

关 键 词：多菌种制曲 米曲霉 黑曲霉 红曲霉 

分 类 号：R155.5[医药卫生—营养与食品卫生学]