现代食品科技2026，Vol.42Issue(5)：89-100,12.DOI:10.13982/j.mfst.1673-9078.2026.5.0377
不同菌株及制曲方式对豆瓣酱制曲效果的影响
Effects of Aspergillus oryzae Strains and Koji-making Methods on Broad Bean Koji Fermentation
摘要
Abstract
To investigate the effects of fermentation strains and koji-making methods on broad bean koji production,Aspergillus oryzae strains PNM003 and HUNIANG 3.042 were applied in disc koji-making and traditional open koji-making systems.Changes in substrate temperature,microbial populations,enzymatic activities,physicochemical properties,free amino acid composition,and volatile flavor compounds were systematically analyzed during the koji-making process.The results demonstrated that disc koji-making maintained more stable substrate temperatures(30.8～34.4℃),increased mold counts by 11.52％～26.27％,and significantly enhanced protease(16.40～406.79 U·g-1)and amylase activities(1 500.06～2 062.38 U·g-1)compared with open koji-making,indicating superior enzymatic performance.Amongn the tested strains,PNM003-fermented broad bean koji exhibited the highest microbial abundance and enzymatic activities.Moreover,the broad bean koji prepared with A.oryzae PNM003 under disc koji-making conditions showed significantly lower total acidity(1.00 g/100 g)than that produced by open koji-making,along with improved visual appearance and a more favorable free amino acid taste profile.Volatile compound analysis revealed that PNM003 generated a richer and more diverse aroma profile than HUNIANG 3.042.Disc-koji-making further increased flavor diversity and reduced the proportion of musty compounds to 0.38％～2.97％.These findings indicate that disc koji-making significantly enhances the quality of broad bean koji,particularly when using the A.oryzae PNM003 strain,providing a scientific basis for optimizing Doubanjiang(broad bean paste)fermentation processes and improving product quality.关键词
米曲霉/圆盘制曲/开放制曲/豆瓣曲Key words
Aspergillus oryzae/disc koji-making/open koji-making/broad bean koji引用本文复制引用
李雄波,邓维琴,李婷,王芳,林子然,闵星,周浩宇,蒋四强,范智义,陈相杰..不同菌株及制曲方式对豆瓣酱制曲效果的影响[J].现代食品科技,2026,42(5):89-100,12.基金项目
四川省中央引导地方科技发展专项(2024ZYD0252) （2024ZYD0252）
