传统酱油发酵制曲菌种的筛选  

On the Screening Process of Koji Strains of the Traditional Soy Sauce Fermentation

作　　者：盛明健 周华林 邢利民 

机构地区：[1]湖州老恒和酿造有限公司,浙江湖州313000

出　　处：《江苏调味副食品》2017年第3期15-17,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：阐述了酱油制曲用曲霉菌种的种类和制备及各种酶活力的测定结果。通过对酶活的分析和制曲工艺的优化,将米曲霉2174和2339菌种进行混合制曲,获得各种酶活力都比较均衡的种曲,并用于酱油的低盐固态发酵试验,取得了较好的效果。原料利用率和产品中的谷氨酸含量都有了很大程度的提高。The varieties and preparation of koji strains and the test results of enzymes activities were this paper. Based on the analysis of enzymes activities and the optimization of koji-making technology, mouldstarter with balanced enzymes activities was obtained through mixed-koji of aspergillus oryzae 2174 and 2339. Thelw -sa lt solid-fermentation test for soy sauce had received preferable effect. The utilization rate of raw materials andthe content of glutamic acid had been greatly improved.

关 键 词：酱油制曲菌种'酶活分析 菌种混合制曲 利用率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]