酱油种曲质量提升策略研究  

Research on strategies for improving the quality of soy sauce seed koji

作　　者：张洁 黄琳琳 王磊 董彬 姚云平[2] 呼振豪 程鹏 宋茜 赵国忠 ZHANG Jie;HUANG Linlin;WANG Lei;DONG Bin;YAO Yunping;HU Zhenhao;CHENG Peng;SONG Qian;ZHAO Guozhong(Tianjin Institute of Food Safety Inspection Technology,Tianjin 300308,China;College ofFood Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Shandong Qiaoxifu Food Group Co.,Ltd.,Zibo 255400,China;Tianjin Limin Seasoning Co.,Ltd,Tianjin 300308,China)

机构地区：[1]天津市食品安全检测技术研究院,天津300308 [2]天津科技大学食品科学与工程学院,天津300457 [3]山东巧媳妇食品集团有限公司,山东淄博255400 [4]天津利民调料有限公司,天津300308

出　　处：《中国酿造》2025年第4期165-169,共5页China Brewing

基　　金：国家自然科学基金资助项目(32472482)。

摘　　要：以米曲霉(Aspergillus oryzae)3.042为研究对象,产孢量、疏水性、海藻糖含量和孢子出芽率为评价指标,探究不同碳源、氮源和无机盐对酱油种曲质量的影响。结果表明,葡萄糖可以提高米曲霉产孢量、疏水性和海藻糖含量,添加5 g/kg的葡萄糖(以碳元素计)可使种曲中的孢子数提高34%。硫酸铵、磷酸二氢钾和磷酸二氢钠可以提高种曲的孢子数、疏水性和出芽率,添加3 g/kg硫酸铵,种曲孢子数提高23%,出芽率提高15倍;添加3 g/kg磷酸二氢钾,种曲孢子数提高15%,出芽率提高2倍;添加3 g/kg磷酸二氢钠,种曲孢子数提高13%,出芽率提高1.5~2.0倍。Using Aspergillus oryzae 3.042 as the research object,the effects of different carbon sources,nitrogen sources,and inorganic salts on the quality of soy sauce seed koji were investigated by using spore production,hydrophobicity,trehalose content,and spore germination rate as the evalu-ation indicators.The results showed that glucose could increase the spore production,hydrophobicity and trehalose content of A.oryzae.Adding 5 g/kg of glucose(calculated by carbon element)could increase the spore numbers in seed koji by 34%.Ammonium sulfate,potassium dihydrogen phosphate and sodium dihydrogen phosphate could increase the spore number,hydrophobicity and germination rate of seed koji.Adding 3 g/kg of ammonium sulfate,the spore numbers of seed koji increased by 23%and the germination rate increased by 15 times.Adding 3 g/kg of potassium di-hydrogen phosphate,the spore numbers of seed koji increased by 15%and the germination rate increased by 2 times.Adding 3 g/kg of sodium dihy-drogen phosphate,the spore numbers of seed koji increased by 13%and the germination rate increased by 1.5-2.0 times.

关 键 词：酱油 种曲 米曲霉 孢子数 出芽率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]