菌种接种方式对黄豆酱品质的影响

以沪酿3.042米曲霉、AS 3.35黑曲霉、AS 3.324甘薯曲霉、沪酿3.130毛霉、AS 3.972红曲霉、米根霉和枯草芽孢杆菌为菌种进行制曲、发酵,通过测定发酵7 d后蛋白酶活力和氨基酸态氮含量,研究单菌种制曲发酵、曲料混合发酵和多菌种混合制曲发酵方式对黄豆酱品质的影响。结果表明:曲料混合发酵产蛋白酶活力和氨基酸态氮含量效果最好,其次为多菌种混合制曲发酵和单菌种制曲发酵。曲料混合发酵和多菌种混合制曲发酵中,2菌种和3菌种组合产蛋白酶活力和氨基酸态氮含量整体较高,其中曲料混合发酵5号(沪酿3.042米曲霉、AS 3.35黑曲霉和枯草芽孢杆菌)产蛋白酶活力和氨基酸态氮含量最佳,分别达到713 U/mL和0.89 g/100 g。研究发现,沪酿3.042米曲霉成曲、AS 3.35黑曲霉成曲和枯草芽孢杆菌成曲按照曲料混合发酵方式接种更有利于得到品质较优黄豆酱。

Effect of Strain Inoculation Methods on the Quality of Soybean Paste

The effect of single strain fermentation,mixed koji cultures,multi-strain mixed koji fermentation on the quality of soybean paste was studied by measuring the protease activity and amino nitrogen contents after 7 days of fermentation,Huniang 3.042 Aspergillus oryzae,AS 3.35 Aspergillus niger,AS 3.324 Aspergillus batatae,Huniang 3.130 Mucor,AS 3.972 Monascus,Rhizopus oryzae and Bacillus subtilis were used.The results showed that mixed koji cultures produced the highest levels of protease activity and amino nitrogen contents,followed by single strain fermentation and multi-strain mixed koji fermentation.2 strains and 3 strains samples produced higher protease activity and amino nitrogen contents among the mixed koji cultures and multi-strain mixed koji fermentation.In the mixed koji cultures,the protease activity and amino nitrogen contents of the sample No.5 containd Huniang 3.042 Aspergillus oryzae,AS 3.35 Aspergillus niger and Bacillus subtilis reached 713 U/mL and 0.89 g/100 g.The mixed koji cultures of Huniang 3.042 Aspergillus oryzae,AS 3.35 Aspergillus niger and Bacillus subtilis was more conducive to improve the quality of soybean paste.