通过调节固态发酵大曲pH来实现抑制杂菌和提高蛋白酶活方法的研究  

Study on the Method of Inhibiting Miscellaneous Bacteria and Improving Protease Activity by Adjusting pH of Daqu

作　　者：扈圆舒 滑欢欢 梁亮 伍加文 黄敏斯 梁翠婷 韦智球 赵云瑞 HU Yuanshu;HUA Huanhuan;LIANG Liang;WU Jiawen;HUANG Minsi;LIANG Cuiting;WEI Zhiqiu;ZHAO Yunrui(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22期190-193,共4页Modern Food

摘　　要：米曲霉是酿造酱油的主力菌种,其生长的好坏直接影响酱油的品质。因此,本文在酱油大曲发酵过程中,通过改变不同阶段曲料的pH,以探索米曲霉不同生长阶段pH的需求,旨在促进米曲霉的生长繁殖及产酶,提高酱油品质。Aspergillus oryzae is the main strain in soy sauce brewing,and its growth directly affects the quality of soy sauce.Therefore,in the fermentation process of soy sauce Daqu,this article explores the pH requirements of Aspergillus oryzae at different growth stages by changing the pH of the koji at different stages,aiming to promote the growth,reproduction,and enzyme production of Aspergillus oryzae,and improve the quality of soy sauce.

关 键 词：大曲pH 醋酸 食用碱液体 中性蛋白酶活 细菌数和芽孢总数 

分 类 号：Q815[生物学—生物工程]