米曲霉双菌株组合制曲改善酶系组成与发酵效果研究

通过对9株米曲霉的双菌株组合制曲试验,以中性蛋白酶和淀粉酶、纤维素酶、木聚糖酶为指标,得到组合为C1B1,C2B2,C2B3的组合菌株,较单菌株制曲缩短了制曲时间,其制曲中性蛋白酶和其他各种酶的活力都较组合的单菌株及As3.042制曲酶活性高。并通过进一步的发酵酱油试验,考察了组合菌种与As3.042制曲发酵酱油的质量。组合菌种发酵所得酱油的全氮、氨基态氮、还原糖、谷氨酸的含量较As3.042最高分别提高了0.372 g/100 mL,0.433 g/100 mL,0.67 g/100 mL,0.183g/100 mL,相对提高分别为52.2%,94.1%,49.6%,50.8%。

Combination Koji Making of Two Strains of Aspergillus oryzae Improves Composition of Enzyme System and Fermentation Effect

Nine strains of Aspergillus oryzae were selected for combination koji making.Based on the activity of neutral proteinase,amylase,cellulase and xylanase,it was found that the combination of C_1B_1,C_2B_2,and C_2B_3 could shorten koji making time and was higher in enzymes than that of single strain and As3.042.The quality of soy sauce fermented by the combination strains were compared with As3.042.The content of total nitrogen,amino nitrogen,reducing sugar and glutamic acid were increased 0.372 g/100 mL,0.433 g/100 mL,0.67 g/100 mL,0.183 g/100 mL respectively,or by the percentage of 52.2%,94.1%,49.6%,50.8% respectively.