酱油酿造中复合米曲霉发酵制曲研究  

Study on Koji Making by Fermentation of Compound Aspergillus oryzae in Brewing of Soy Sauce

作　　者：罗雯 郭建 樊君 伍学明 LUO Wen;GUO Jian;FAN Jun;WU Xue-ming(Qianhe Condiment and Food Co.,Ltd.,Meishan 620000,China)

机构地区：[1]千禾味业食品股份有限公司,四川眉山620000

出　　处：《中国调味品》2022年第4期164-166,共3页China Condiment

摘　　要：米曲霉蛋白酶活性是影响酱油原料利用率和产品品质的关键因素,选择产孢量少而蛋白酶活性强的菌株发酵对生产更为有利。该试验拟选用产孢量少而蛋白酶活力较大的米曲霉菌株A2、B2分别在1∶9、2∶8、3∶7、4∶6、5∶5比例下复合发酵,选取最优比例进行大生产试验。结果表明,将A2、B2按照1∶9的比例复配发酵制曲,成曲中性蛋白酶活和酸性蛋白酶活均远高于菌株A2、B2单独发酵成曲酶活,且其酸性蛋白酶活力远高于米曲霉沪酿3.042菌株发酵成曲酶活。复配发酵成曲及其发酵180 d后成品品质相对稳定,成品酱油氨氮含量高于其他样品。The protease activity of Aspergillus oryzae is the key factor affecting the utilization rate of soy sauce raw materials and the quality of product.It is more advantageous to select the strain with low spore yield and strong protease activity for fermentation.In this study,Aspergillus oryzae strains A2 and B2 with low spore yield and high protease activity are selected for compound fermentation at a ratio of 1∶9,2∶8,3∶7,4∶6 and 5∶5,and the optimal ratio is selected for amplification fermentation.The results indicate that when strains A2 and B2 are mixed at a ratio of 1∶9 to make koji by fermentation,the neutral protease activity and acid protease activity of finished koji are much higher than those fermented by strains A2 and B2 alone and the acid protease activity is much higher than that of Aspergillus oryzae Huniang 3.042.After fermentation for 180 days,the quality of finished soy sauce is relatively stable,and the ammonia nitrogen content of finished soy sauce is higher than that of other samples.

关 键 词：米曲霉 蛋白酶活 复合发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]