固定化增殖细胞快速发酵生产酱油

Rapid Fermentation for Soy Sauce Production by Immobilized Cells

从酱醪中分离出嗜盐片球菌（Ｐｅｄｉｏｃｏｃｃｕｓｈａｌｏｐｈｉｌｕｓ），鲁氏接合酵母（Ｚｙｇｏｓａｃｃｈａ－ｒｏｍｙｃｅｓｒｏｕｘｉ）、多艺球拟酵母（Ｔｏｒｕｌｏｐｓｉｓｖｅｒｓａｔｉｌｉｓ）和埃切球拟酵母（Ｔｏｒｕｌｏｐｓｉｓｅｔｃｈｅｌｓｉ）．采用聚乙烯醇（ＰＶＡ）－硼酸（Ｈ３ＢＯ３）固定化方法将它们分别进行包埋、增殖，再依次去发酵酱醪水解液，仅需１０ｄ生产出的酱油与商品酱油相当，这比传统酿造法大大缩减了时间．

One strain of bacterium and three strains of yeasts identified as Pediococcus halophilus,Zygosaccharomyces rouxii,Torulopsis versatilis and Torulopsis etchellsii were isolated from Moromi. They were immobilized seperately in the PVA-H3BO3 gel beads. After proliferation of cells in the beads, they were used for the fermentation of hydrolyzed soy bean broth. The results showed that within ten days the product was similar to the conventional soy sauce.