现代食品科技2011，Vol.27Issue(8)：977-979,3.
酱油多菌种制曲改善酶系组成的研究
Improvement of Composition of Enzyme System and Sauce Fermentation by using Multi-strain Koji Starters
靳文生1
作者信息
- 1. 广东珠江桥生物科技股份有限公司,广东中山528415
- 折叠
摘要
Abstract
Aspergillus oryzae (Ahlburg) Cohn 3.042, Aspergillus nger3.350 and Rhizopus 3.010 were selected for combination koji making. Based on the activity of proteinase, amylase and cellulose, the effect of koji making temperature and time on enzyme activity were studied. The results showed that the combination of three microorganisms had abundance enzyme system. The rate of mixed multi-microorganisms was Aspergillus oryzae (Ahlburg) Cohn 3.042 : Aspergillus nger3.350: Rhizopus 3.010=3:2:0.5. The koji was produced at 36 ℃ for 48 h. Under these conditions, the contents of protease, amylase and cellulase were 3830 U/g, 630 U/g and 1800 U/g, respectively.关键词
酱油/多菌种/酶系/米曲霉/黑曲霉/根霉Key words
soy sauce/mult-strain/enzyme system/Aspergillus oryzae/Aspergillus nger, Rhizopus引用本文复制引用
靳文生..酱油多菌种制曲改善酶系组成的研究[J].现代食品科技,2011,27(8):977-979,3.
