摘要
以5种米曲霉为出发菌株,筛选获得产蛋白酶活力最强的米曲霉Aspergillus oryzae NCFEC03,通过单因素试验研究麸皮豆粕比、加水量、接种量、时间和培养温度等酱油固态制曲因素对Aspergillus oryzaeNCFEC03产蛋白酶的影响。选取影响较大的3个因素:麸皮豆粕比、加水量和接种量进行正交试验。经极差和方差分析发现,对酱油曲中蛋白酶活力影响的先后顺序为:麸皮豆粕比>加水量>接种量,其中麸皮豆粕比具有最显著的影响。最佳制曲条件为麸皮豆粕比1∶1、加水量80%(V/W,干曲)、接种量0.8%、30℃条件下培养48h,米曲霉Aspergillus oryzae NCFEC03产蛋白酶活力为(1687.6±4.9)U/g干曲。
Aspergillus oryzae NCFEC03 with the strongest protease activity is selected from five Aspergillus oryzae strains. Single factor experiment is used to research the effect of solid-state soy sauce koji fermentation parameters such as ratio of bran and soybean meal,additive amount of water, inoculum dose, culture time and culture temperature on protease production of Aspergillus oryzae NCFEC03, and then the three main factors such as the ratio of bran and soybean meal, the additive amount of water and the inoeulum dose are selected for orthogonal experiment. With range and variance analysis, it is found that the sequence of influence factors for protease activity in soy sauce koji is： the ratio of bran and soybean meal〉the additive amount of water〉the inoculum dose, and the ratio of bran and soybean meal is the most significant factor affecting protease activity. The optimum koji-making conditions are as follows, the ratio of bran and soybean meal is 1 ： 1, the additive amount of water is 80% （dry koji）, the inoeulum dose is 0.8M, being fermented at 30℃ for 48 h, and the protease activity is （1687.6±4.9） U/g dry koji.
出处
《中国调味品》
北大核心
2017年第6期29-33,46,共6页
China Condiment
基金
国家自然科学基金资助(31169336)
