钟方权,黄瑶,沈婉莹,付彬,汪超,徐宁

• 1:湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心

摘要(Abstract)：

通过单因素试验研究了筛选自酱油的乳酸菌(耐肠球菌)与米曲霉共制曲对成曲酶活力(中性蛋白酶、酸性蛋白酶、果胶酶、纤维素酶)的影响,结果显示:对4种酶活力都不同程度有所提高。其次,通过正交试验研究确定了双菌种制曲的最佳工艺条件:米曲霉孢子接种量0.4%,乳酸菌接种量1.0mL/100g,原料配比6∶4,制曲温度32～35℃,制曲时间40h。

关键词(KeyWords)： 乳酸菌;米曲霉;制曲;酶活力

Abstract:

Keywords:

基金项目(Foundation): 湖北省工程技术研究中心项目(2018BEC465);; 湖北省大学生创新创业训练计划项目(201810500064)

作者(Author): 钟方权,黄瑶,沈婉莹,付彬,汪超,徐宁

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