多菌种发酵是提高酱油、食醋质量的重要途径

酿造酱油可采用2-3株曲霉菌复合制曲或分开制曲混合发酵，在发酵期添加鲁氏酵母、球拟酵母及少量乳酸菌，以提高酱油风味。酿造食酷在单一的黑曲霉(麸曲)中添加根霉、米曲霉或As3．350黑曲霉，中后期添加乳酸菌与酵母菌共酵，提高食醋中含氮量及增加不挥发酸的比例，并重视陈酿后熟阶段，改善食醋风味。提出应进一步研究传统大曲、麦曲、酱醪、醋醅，从中分离筛选出更多更好的有益菌种，并采用现代技术革新生产工艺，使酿造调味品生产高效、产品优质。

Multi-strain fermentation--the important way to improve the quality and flavor of soy sauce and vinegar

In soy sauce production, the flavor of soy sauce can be improved with multi-strain fermentation in which koji was made by 2-3 strains of Aspergillus spp. and in addition of Torulopsidales , Torulopsis globosa and a little amount of lactic acid bacteria during the fermentation. In vinegar production, the flavor of vinegar can be improved by the fermentation with Aspergillus niger koji in which Rhizopus spp., Aspergillus oryzae or Aspergillus As 3.350 were added, by adding lactic acid bacteria with yeast in the middle and end fermentation, by increasing the nitrogen content and the nonvolatile acid proportion, and by emphasizing the ageing stage. It was proposed that traditional koji, wheat koji, soy sauce mash and vinegar paste should be studied, much more beneficial bacteria should be screened from the process, and the new production processing should be innovated by modern technology, which can achieve the high productivity and high quality of condiments.