种曲接种量对酱油制曲及发酵的影响  

Effect of Inoculum Size of Seed Koji on Soy Sauce Koji-Making and the Fermentation

作　　者：黄佳玲 刘建华 刘艳梅 苏燕文 HUANG Jialing;LIU Jianhua;LIU Yanmei;SU Yanwen(Guangdong Chubang Food Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529500

出　　处：《食品安全导刊》2023年第25期143-147,151,共6页China Food Safety Magazine

摘　　要：以米曲霉3.024为菌种,通过试验考察了不同种曲有效接种量对酱油制曲与发酵的影响。结果表明,种曲有效接种量优选为制曲接种3‰折算后干基孢子数为100亿个/g的种曲,即制曲接种时适宜的种曲使用量W=Z×3‰×100÷S(Z为制曲原料总质量,S为使用的种曲的干基孢子数)。企业大生产中按此方法控制不同培养工艺与不同批次干基孢子数差异大的种曲的接种量,可以确保制曲接种的孢子量相同,从而提升制曲的稳定性与质量。The test was using Aspergillus oryzae 3.042 as the strain,the effects of different effective inoculum size of seed koji on the soy sauce koji-making and the fermentation were investigated through experiments,the results showed that the effective inoculum size of seed koji is preferably 3‰of koji-making raw materials,with a converted the spore number of dry-based of 10 billion/g of seed koji,which is the appropriate dosage of seed koji used during koji-making inoculation W=Z×3‰×100÷S(Z is the total mass of koji-making raw materials,S is the number of dry base spores of the seed koji used).In large-scale production of enterprises,the inoculation amount of seed koji with different differences in the number of dry spores in different culture processes and different batches was controlled according to this method,this ensures that koji-making inoculate the same amount of spores,thereby improving the stability and quality of koji-making.

关 键 词：种曲接种量 有效接种量 制曲接种量 种曲使用量 

分 类 号：TS264.21[轻工技术与工程—发酵工程]