食品与发酵工业2011，Vol.37Issue(7)：73-76,4.
pH值及乳酸菌对米曲霉固态制曲过程的影响
The Effects of pH and Lactic Acid Bacteria on the Process of Aspergillus oryzae Solid-state Koji-making
徐高丹 1蒋予箭 1于佳清1
作者信息
- 1. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035
- 折叠
摘要
Abstract
The cultivation conditions for the production of enzyme by Aspergillus oryzae 3. 042 under solid-state koji-making were investigated. The effects of initial pH and the addiction of small amount of lactic acid bacteria on enzyme and spores production were studied. In this experiment, soybean meal and wheat bran （ratio 55：45 ） as raw material, the material to water ratio of 1 ： 0.6, 0.3 % to 0.5 % of Aspergillus oryzae 3. 042 were inoculated with Aspergillus spores, and incubated at 33 ℃. Results indicated that when initial pH6.5 ,the max neutral protease activity was （4080 ±61 ）U/g, which was higher than that in the black group by 33% - 37%. Further more, adding 1.0% -2. 0% of lactic acid bacteria had good effect on the process of Aspergillus koji.关键词
蛋白酶活力/孢子数/米曲霉/乳酸菌Key words
protease activity/spores number/Aspergillus oryzae/lactic acid bacteria分类
轻工纺织引用本文复制引用
徐高丹,蒋予箭,于佳清..pH值及乳酸菌对米曲霉固态制曲过程的影响[J].食品与发酵工业,2011,37(7):73-76,4.
