一种酶系缺陷型酱用曲种的筛选、扩培及应用  

Screening, Expansion and Application of an Enzyme Deficient Type of Sauce Strain

作　　者：陈执 CHEN Zhi(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《现代食品》2023年第13期63-66,共4页Modern Food

摘　　要：为降低黄豆酱发酵过程中游离酪氨酸含量,抑制白点析出,筛选了游离酪氨酸肽酶的缺陷型菌株,并采用麸皮种曲培养基扩大培养,进行黄豆酱酿造。结果表明,筛选出的米曲霉菌株M13具有中性蛋白酶低、酸性蛋白酶高的特点,使用该菌株酿造的黄豆酱胚中游离酪氨酸含量为38 mg/100 mL,远低于黄豆酱白点析出警戒线(100 mg/100 mL),大大降低了黄豆酱产生白点的风险。To reduce the free tyrosine content in the soy sauce fermentation,inhibition of white precipitate,filter the free tyrosine peptide enzyme defect type strains,and adopting bran medium expanding culture,for soy sauce brewing.The results showed that the screened strain of Aspergillus oryzae M13 was characterized by low neutral protease and high acidic protease,and the content of free tyrosine in soybean paste embryo brewed with this strain was 38 mg/100 mL,which was much lower than the warning line of soybean paste white spot precipitation(100 mg/100 mL),and the risk of soybean paste white spot production was greatly reduced.

关 键 词：酶系缺陷 米曲霉 游离酪氨酸 白点 

分 类 号：TS201.3[轻工技术与工程—食品科学]