双菌株在酱油制曲中的应用Application of Two Strains in Koji-making of Soy Sauce Fermentation
张齐军
摘要(Abstract)：
研究以豆饼、麸皮为原料,利用米曲霉、黑曲霉双菌株进行酱油制曲,通过单因素实验和正交试验确定了酱油制曲工艺中最合适的培养条件。结果表明:选用米曲霉、黑曲霉种曲配比为6∶2,将双菌株以2%的接种量接入到曲料中,控制制曲温度32℃,制曲时间43h,得到的成曲蛋白酶酶活力高达2787U/g,得到的成曲菌丝丰满,曲味芳香。
关键词(KeyWords)： 米曲霉;黑曲霉;蛋白酶酶活;制曲工艺
基金项目(Foundation):
作者(Author): 张齐军
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