米曲霉A100-8酿造黄豆酱的风味研究Research on the Flavor of Aspergillus oryzae A100-8 Brewed Soybean Paste
孟梦,郭琳,宋潇,侯丽华
摘要(Abstract)：
目前,国内酿造黄豆酱大都利用米曲霉沪酿3.042。本实验室通过离子注入法诱变米曲霉,得到一株蛋白酶、糖化酶以及纤维素酶活力均有提高的菌株,命名为米曲霉A100-8。本研究分别利用这两种菌株来酿造黄豆酱,通过发酵后酱醪中有机酸和各种风味物质的指标分析来确定米曲霉A100-8是否适合黄豆酱的生产,从而酿造出更优质的黄豆酱。
关键词(KeyWords)： 黄豆酱;米曲霉;有机酸;风味物质
基金项目(Foundation):
作者(Author): 孟梦,郭琳,宋潇,侯丽华
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