| 中国传统酱油生产用米曲霉菌种研究进展 |
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| 引用本文： | 纪凤娣,鲁绯,程永强.中国传统酱油生产用米曲霉菌种研究进展[J].北京轻工业学院学报,2012(4):41-43,49. |
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| 作者姓名： | 纪凤娣 鲁绯 程永强 |
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| 作者单位： | [1]北京一轻研究院食品与工业研究所,北京101111 [2]中国农业大学食品科学与营养工程学院,北京100083 |
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| 基金项目： | 国家自然科学基金资助项目（31171738） |
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| 摘 要： | 米曲霉是我国传统酱油生产用关键菌种.关于米曲霉菌株选育的研究主要包括,高产蛋白酶菌株选育技术研究、酶学特性研究、产酶影响因素研究等方面.高产蛋白酶菌株的选育为研究重点.虽然,研究均显示经过改良的菌株性能超过了原始出发菌株,但是成果仍然局限于实验室理论分析.我国科研人员仍需努力,加强对米曲霉菌株在工业化生产中实际应用效果的研究.
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| 关 键 词： | 酱油 米曲霉 选育 酶学特性 基因 |
Study on Aspergillus Oryzae Breeding in Production of Chinese Traditional Soy Sauce |
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| JI Feng-di,LU Fei,CHENG Yong-qiang.Study on Aspergillus Oryzae Breeding in Production of Chinese Traditional Soy Sauce[J].Journal of Beijing Institute of Light Industry,2012(4):41-43,49. |
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| Authors: | JI Feng-di LU Fei CHENG Yong-qiang |
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| Affiliation: | 1. Department of Food and Industrial Technology, Beijing Industrial Technology Research Institute, Beijing 101111, China; 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
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| Abstract: | Aspergillus oryzae is the key organism in production of traditional soy sauce. The research of Aspergilhts oryzae breeding included the strain breeding of high productivity of protease, enzyme charac- teristic, and conditions of enzymes producing, focusing on the strains of high productivity of protease. Though these studies have shown that the strain performance was improved comparing the original strain, the research was still limited to laboratory theoretical analysis. The application of Aspergillus oryzae in in- dustrial production of soy sauce need further exploration. |
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| Keywords: | soy sauce Aspergillus oryzae breeding enzyme characteristic gene |
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