不同米曲霉对酱油低盐固态发酵的影响  

Effect of Aspergillus oryzae on Low-salt Solid-state Fermentation of Soy Sauce

作　　者：石磊 刘蕊 藤薇 侯丽华 SHI Lei;LIU Rui;TENG Wei;HOU Li-hua(Tianjin Limin Seasoning Co.,Ltd.,Tianjin 300308,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津利民调料有限公司,天津300308 [2]天津科技大学食品营养与安全国家重点实验室,天津300457

出　　处：《中国调味品》2021年第8期76-81,共6页China Condiment

摘　　要：对比了米曲霉沪酿3.042、米曲霉3.042-3、米曲霉3.042-3-c、米曲霉3.042-3-cd和米曲霉A100-85株曲霉的种曲孢子数及大曲酶活力(酸性蛋白酶、中性蛋白酶、碱性蛋白酶、糖化酶、纤维素酶、果胶酶)。根据研究结果选择了孢子数最多、生长快的米曲霉3.042-3-cd与酶活力表现较优的米曲霉A100-8进行酱油低盐固态发酵工艺的探究。结果发现,米曲霉3.042-3-cd与米曲霉A 100-8发酵酱油在理化指标上差异较小;在颜色上,米曲霉A100-8发酵酱油的颜色指数高;在风味物质上,米曲霉3.042-3-cd发酵酱油的酸类和醇类相对含量较高,而米曲霉A100-8发酵酱油的风味物质种类更加丰富。A.oryzae 3.042,A.oryzae 3.042-3,A.oryzae 3.042-3-c,A.oryzae 3.042-3-cd and A.oryzae A100-8 are compared in terms of spore number and Daqu enzyme activities(acid protease,neutral protease,alkaline protease,glycosylase,cellulase,pectinase).According to the research results,Aspergillus oryzae 3.042-3-cd with the largest number of spores and fast growth and Aspergillus oryzae A100-8 with better enzyme activity are selected to explore the low-salt solid-state fermentation technology of soy sauce.The results show that Aspergillus oryzae 3.042-3-cd and Aspergillus oryzae A100-8 fermented soy sauce has slight difference in physical and chemical indexes.In terms of color,Aspergillus oryzae A100-8 fermented soy sauce has a high color index.In terms of flavor substances,the soy sauce fermented by Aspergillus oryzae 3.042-3-cd has higher content of acids and alcohols,while the soy sauce fermented by Aspergillus oryzae A100-8 has more varieties of flavor substances.

关 键 词：酱油 酶活力 米曲霉 低盐固态工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]