摘要
以沪酿３．０４２米曲霉和ＡＳ３，７５８黑曲霉为菌种，采用分开制种曲，混合制大曲，低盐固态双菌种发酵工艺，经过３批１２口大缸双菌种和２批８口大缸单菌种对照试验，双菌种蛋白质利用率和主料出品率分别比单菌种提高１８．５％和１７．８％．
Use Aspergillus oryzae 3.042 and Aspergillus niger 3.758 as production strain and adopt double straintrain lowsalt solid termentation technology. The species koji is made separately and mature koji is mademixedly.Through control experiments of 3 batches 12 vats double strain fermentation and 2 batches 8 vats singlestrain termentation reults showed that protin utilization ratio and main material product ratio of double strain areincreased 18.4% and 17.8% respectirely than those of single strain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第10期44-46,共3页
Food Science
关键词
双菌种
单菌种
酱油
发酵
产量
质量
Double strain, Single strain ,Soy sauce, Fermemtation
