| 固体发酵生产豆豉纤溶酶的研究 |
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| 引用本文： | 孙月娥,王卫东. 固体发酵生产豆豉纤溶酶的研究[J]. 中国酿造, 2005, 0(12): 8-11 |
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| 作者姓名： | 孙月娥 王卫东 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 对细菌型豆豉的生产工艺作了深入研究。分析了影响豆豉纤溶酶产量的诸多因素，包括大豆浸泡水量、时间、大豆破碎程度、碳源、离子强度、蒸煮时间等。并对豆豉提取物的功能性进行了研究，如溶栓作用、抗氧化作用、抑菌作用等。
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| 关 键 词： | 细菌型豆豉 纤溶酶 功能性 |
| 文章编号： | 0254-5071（2005）12-0008-04 |
| 收稿时间： | 2005-07-06 |
| 修稿时间： | 2005-07-062005-09-26 |
Production of Douchi fibrinolytic enzyme by solid-state fermentation |
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| SUN Yue-e,WANG Wei-dong. Production of Douchi fibrinolytic enzyme by solid-state fermentation[J]. China Brewing, 2005, 0(12): 8-11 |
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| Authors: | SUN Yue-e WANG Wei-dong |
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| Affiliation: | College of Food Szienze, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | The process technology of bacteria-fermented Douchi was studied in this paper. Several factors which influence the production of Douchi fibrinolytic enzyme were analyzed, including amount of soaking water, soaking time, crash degree of soybean, carbon source, ionic strength and cooking time. The functionality of Douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis. |
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| Keywords: | bacteria-fermented Douchi fibrinolytic enzyme fimctionality |
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