| 米曲霉制曲过程中酶活性变化及其工艺优化 |
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| 引用本文： | 林祖申. 米曲霉制曲过程中酶活性变化及其工艺优化[J]. 中国酿造, 2007, 0(5): 56-59 |
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| 作者姓名： | 林祖申 |
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| 作者单位： | 上海酿造科学研究所,上海,200237 |
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| 摘 要： | 国内酱油酿造主要选用纯种米曲霉,其制曲是酱油生产的一个重要工序。文中对米曲霉制备过程中水分、温度、空气、湿度、环境对米曲霉生长及酶活力的影响进行了探讨,并提出了加强制曲管理优化工艺的措施。
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| 关 键 词： | 水分 温度 酶活力 制曲管理 |
| 文章编号： | 2054-0571(2007)05-0056-04 |
| 修稿时间： | 2007-01-12 |
Change of enzyme activity in Aspergillus oryzae cultivation and technical optimization |
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| LIN Zu-shen. Change of enzyme activity in Aspergillus oryzae cultivation and technical optimization[J]. China Brewing, 2007, 0(5): 56-59 |
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| Authors: | LIN Zu-shen |
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| Abstract: | Aspergillus oryzae is applied to brew soy in our country.Koji making is an important step in soy production.In this paper,the effects of water,temperature,air,moisture,environment on growth of Aspergillus oryzae and enzyme activity were discussed.The importance of enhancing the management of koji making and optimizing the technique were also advocated. |
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| Keywords: | moisture temperature enzyme activity management of koji making |
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