| 摘要: |
| 利用米曲霉(Aspergillus oryzae)和黑曲霉(Aspergillus niger)混合接种,并在制曲后期混合添加嗜盐片球菌(Pediococus halophilus)和高渗酵母进行多菌种发酵生产酱油实验研究。结果表明,混合发酵的菌种最佳培养时间为36~40h,最佳发酵温度为45~48℃。米曲霉和黑曲霉的接种比为90%:10%时,全氮利用率提高13.2%,氨基酸生成率提高6.8%。将成熟曲拌以10%的食盐水,在pH值为6.5的环境下,混合添加嗜盐片球菌和高渗酵母参与发酵可以提高酱油产品中的醇类含量和酸类含量,改进酱油的风味。 |
| 关键词: 酱油 发酵工艺 曲霉 嗜盐片球菌 高渗酵母 |
| DOI： |
| 投稿时间：2012-06-08修订日期：2012-09-16 |
| 基金项目: |
|
| Study on the Fermentation Process of Soy Sauce by a Multiple Strain Culture |
|
LUO Xian-qun
|
| (Institute of Biology, Guangxi Academy of Sciences, Nanning, Guangxi, 530007, China) |
| Abstract: |
| Aspergillus oryzae and Aspergillus niger were used in the production of soya source.In the late fermentation stage, the Pediococcus halophilus and hypertonic yeast were employed to improve the flavor of soya source.The results showed that the optimal duration of cultivation was 36~40 hours;the optimal temperature for fermentation was 45~48℃;the ratio of Aspergillus oryzae to Aspergillus niger were 90%:10%, which increased 13.2% of total nitrogen utilization and 6.8% of amino acid production.The mature koji was mixed with 10% salt solution in pH value 6.5, where adding the Pediococcus halophilus and hypertonic yeast enhanced the content of alcohols and acid contents, which further improved the flavor. |
| Key words: soy sauce fermentation process Aspergillus Pediococcus halophilus hypertonic yeast |
