| 盐浓度对不同米曲霉所产中性蛋白酶活力的影响 |
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| 引用本文： | 党敏娜,傅亮,欧仕益. 盐浓度对不同米曲霉所产中性蛋白酶活力的影响[J]. 中国调味品, 2005, 0(7): 18-19 |
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| 作者姓名： | 党敏娜 傅亮 欧仕益 |
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| 作者单位： | 暨南大学,食品科学与工程系,广东,广州,510632 |
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| 摘 要： | 试验对酱油酿造过程中，盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。所以在酱油酿造过程中，在一定的盐浓度下测定中性蛋白酶活力才是更客观更有效的。
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| 关 键 词： | 酱油酿造 中性蛋白酶活力 盐浓度 |
| 文章编号： | 1000-9973(2005)07-0018-02 |
| 修稿时间： | 2005-04-22 |
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae |
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| Dang Minna et al.. The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae[J]. China Condiment, 2005, 0(7): 18-19 |
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| Authors: | Dang Minna et al. |
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| Affiliation: | Dang Minna et al. |
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| Abstract: | The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .The results indicated that the different effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae.To test the activity of neutral proteinase in the definite salt concentration may be more effective and proper in the soy sauce. |
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| Keywords: | soy sauce fermentation neutral proteinase activity salt concentration |
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