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。
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 cultiva- tion 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 ni- trogen 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.
出处
《广西科学》
CAS
2012年第4期364-368,共5页
Guangxi Sciences
关键词
酱油
发酵工艺
曲霉
嗜盐片球菌
高渗酵母
soy sauce, fermentation process, Aspergillus,Pediococcus halophilus, hypertonic yeast
