摘要
制曲是酱油酿造的关键环节,直接影响酱油最终产品的质量和原料利用率。实验对原池浇淋及低盐固态2种工艺下制曲过程中总好氧菌(TMAB)、总芽孢菌(Bacterial endospores)、乳酸菌(LAB)、肠道菌群(Enterobactericeae)及真菌(Fungi)的分布状态及蛋白酶变化进行了研究。结果表明,2种工艺制曲12h^15h,主要是好氧性细菌、乳酸菌、肠道菌及酵母菌在迅速繁殖,至制曲15h时基本上达到最大值,其中TMAB及LAB数量均大于109cfu/g,乳酸菌是优势菌,并造成曲料pH值下降。米曲霉在制曲15h后迅速繁殖,21h后对细菌及酵母菌表现出抑制效果。不同工艺制曲对蛋白酶影响不显著,细菌对蛋白酶活有一定的贡献。
Koji-making was the key step during the soy sauce making, and it will affect the quality of final products and utilization of raw materials. The quantitative distribution of total counts of mesophilic aerobicbacteria （TMAB）, bacterial endospores （B.endospores）, lactic acid bacteria （LAB）, Entero bacteriaceae and fungi and changes of proteases during koji-making with two different technologies was studied. It was showed that the TMAB, LAB, Entero bacteriaceae and yeast increased significantly during the first 12-15 h of koji-making. The number of the TMAB and LAB, en- tero bacteriaceae and yeast reached to maximum by 15 h, and the numbers of the TMAB and LAB were both more than 109 cfu/g. The LAB was the dominant bacteria, which led to decrease ofpH. Mould increased after 15 h, and had inhibition effect on bacteria and yeast after 21 h. No significant difference of protease activity was observed between the two different koji-making technologies. Bacteria had some contribution to activity of proteases.
出处
《中国酿造》
CAS
北大核心
2010年第5期52-55,共4页
China Brewing
基金
科技部"科技人员服务企业项目"(2009GJA00020)
北京市优秀人才资助课题(PYZZ091021001930)
关键词
制曲
微生物
分布
蛋白酶
koji making, microorganisms, distribution, protease
