摘要
鸡(土从)连续发酵生产营养酱油,其最适接种量为20％,发酵时间7d;果胶酶和纤维素酶混合处理发酵液,可显著提高氨基态N和总N含量,氨基酸生成率达62.8％。
The continuous zymotechnique of Termitomyces fuliginosus was used in the processing of nutritional sauce. The result showed that the most suitable inoculation rate was 20 % while the most suitable fermentation time was 7d. Through treating the fermented syrup with mixed pectase and cellulase, the content of the amino nitrogen and the total nitrogen of the syrup was increased significantly with an amino acid production rate of 62.8%.
出处
《食用菌学报》
1996年第4期57-60,共4页
Acta Edulis Fungi
基金
福建省科委科技攻关项目
关键词
鸡ZONG
深层发酵
营养酱油
氨基酸生成率
Termitomyces fuliginosus Heim
Deep fermentation
Nutritional sauce
Amino acid production rate
