酱油曲菌的选择及酱油发酵条件

研究了日本酱油生产菌AspergillusoryzaeJP DQ 1,AspergillusoryzaeJP W和我国酱油生产菌AspergillusoryzaeAS3.951的酶系。结果表明:3种菌在浓酱油曲和白酱油曲培养基上均可产生α 淀粉酶、糖化酶、纤维素外切酶、果胶酶、酸性蛋白酶和中性蛋白酶;JP W是较好的白酱油生产菌,JP DQ 1是较好的浓酱油生产菌。还对酱油酵母的生理特性进行了部分研究,发现食盐浓度对酱油酵母生长影响较大,酱油发酵过程的盐浓度不宜超过3mol／L,低于2mol／L更佳。酱油酵母的较适生长pH为4.5～5.5。

Selection of strains producing soy sauce and their fermentation conditions

This paper reports the investigation of different enzyme systems for soy sauce production: spergillus oryzae JP DQ 1, Aspergillus oryzae JP W in Japan and Aspergillus oryzae AS3.951 in China. It shows that three kinds of strains can produce α amylase, saccharifying amylase, cellulase, pectinase, acid proteinase, and neutral proteinase in concentrated soy sauce koji and white soy sauce koji. By comparison, we conclude that JP W is a better strain for producing white soy sauce and JP DQ 1 is a better strain for producing　concentrated soy sauce. By partially studying the physiological characteristics of soy sauce yeast, we find that the effect of salt concentration on the growth of soy sauce yeast is obvious. We suggest that the salt concentration in fermentation of soy sauce should not be over 3?mol/L and the better one is below 2?mol/L. The optimum growth pH of soy sauce yeast is from 4.5 to 5.5.