生物加工过程2011，Vol.9Issue(3)：61-65,5.DOI:10.3969/j.issn.1672-3678.2011.03.013
以玉米淀粉糖渣为原料制备米曲发酵酱油
Fermentation of soy sauce using corn starch cake as raw material
摘要
Abstract
The neutral proteinase activity of koji, prepared by corn starch cake as raw material reached 4 000 U/g( dry basis),the glucoamylase activity reached about 120 U/g, thus meeting the demand for practical soy sauce fermention.The amino nitrogen content and total nitrogen content reached 7.1 g/L and 11.9 g/L, respectively.The gross amount of reducing sugar was 13.2 g/L.The physical and chemical characterizations reached Grade two national standard for soy sauce.关键词
玉米淀粉糖渣/米曲/酱油Key words
corn starch cake/ koji/ soy sauce分类
轻工纺织引用本文复制引用
高东宁,曹磊,许赣荣..以玉米淀粉糖渣为原料制备米曲发酵酱油[J].生物加工过程,2011,9(3):61-65,5.基金项目
"十一五"国家科技支撑计划资助项目 (2008BAI63B06) （2008BAI63B06）
