三种酱油发酵曲霉酶活力的比较  

Comparison of the Enzyme Activity of Aspergillus oryzae Fermented by Three Kinds of Soy Sauce

作　　者：谭永水 郭琳[2] 刘新利 侯丽华[2] 

机构地区：[1]齐鲁工业大学生物工程学院,济南250353 [2]天津科技大学新农村发展研究院,天津300457

出　　处：《中国调味品》2017年第11期24-28,共5页China Condiment

基　　金：大学生创新训练项目(201610431015)

摘　　要：制曲对酱油酿造至关重要,影响着酱油的品质。因此,本研究对酱油制曲过程中的米曲霉A、米曲霉沪酿3.042、米曲霉A100-8 3种曲霉在不同时间的酶活力进行了研究,包括酸性蛋白酶、淀粉酶、糖化酶、纤维素酶、果胶酶、亮氨酸氨肽酶、谷氨酰胺酶、植酸酶。结合酶活力的变化趋势、原料水解度以及酿造后期淋油的综合情况,最终确定在制曲42h对3株曲霉所制备的大曲进行收曲,比较发现米曲霉A100-8在收曲时,各种酶活表现最佳。Koji making is very important for soy sauce brewing, which affects the quality of soy sauce.In this paper, the enzyme activities of Aspergillus oryzae A, Aspergillus oryzae 3.042, Aspergitlus oryzae A100-8 at different koji-making time of soy sauce fermentation are studied. They are acid protease, amylase, saceharifying enzyme, cellulase, pectinase, leucine aminopeptidase, glutamine enzyme and phytase. Combined with the change of enzyme activity, hydrolysis degree and later brewing pour oil, 42 h is determined for ripe koji of three kinds of Aspergillus oryzae. It is found that the enzyme activity of Aspergillus oryzae A100-8 is the best when the koji is collected.

关 键 词：酱油制曲 米曲霉A 米曲霉A100-8 米曲霉3.042 酶活 

分 类 号：TS264.21[轻工技术与工程—发酵工程]