| 添加剂对成曲酶活力和酱油质量的影响 |
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| 引用本文： | 倪海晴,陶文沂.添加剂对成曲酶活力和酱油质量的影响[J].食品与发酵工业,2011,37(1). |
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| 作者姓名： | 倪海晴 陶文沂 |
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| 作者单位： | 江南大学,生物工程学院,江苏,无锡,214122 |
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| 摘 要： | 以提高酱油成曲酶活力为目标,在发酵培养基的基础上,添加不同碳源、氮源、无机盐进行试验。结果表明,在葡萄糖0.25%、NaNO30.1%、ZnSO40.05%的条件下成曲的蛋白酶活力为2 383.83U/g干基,糖化酶活力为117.82U/g干基,分别较对照组提高了36.75%和46.02%。用该优化组和对照组进行酱油低盐固态发酵比较,优化组得到的酱油,总氮含量和氨基态氮含量等各项质量指标均优于对照组。
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| 关 键 词： | 中性蛋白酶 糖化酶 低盐固态发酵 添加剂 |
The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce |
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| Ni Hai-qing,Tao Wen-yi.The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce[J].Food and Fermentation Industries,2011,37(1). |
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| Authors: | Ni Hai-qing Tao Wen-yi |
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| Affiliation: | Ni Hai-qing,Tao Wen-yi(School of Biotechnology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | In order to increase neutral protease and gluco-amylase activity in soy sauce koji,different carbon source,nitrogen source and inorganic salt were added to koji culture medium and their addition concentrations were optimized.Results indicated that neutral protease activity reached 2 383.83U/g dry matter and gluco-amylase 117.82 U/g dry matter in soy sauce koji cultured in medium with the additions of glucose 0.25%,NaNO3 0.1% and ZnSO4 0.05%,which were increased by 36.75% and 46.02% respectively compared wit... |
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| Keywords: | neutral protease gluco-amylase low-salt solid-state fermentation additive |
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