酿造酱油过程中废弃液再利用的研究

Research on the Reuse of the Waste Residues during the Soy Brewing

研究回收利用在酿造酱油和大酱过程中产生的副产品——大豆蒸煮液作为培养基,通过对其进行蛋白酶处理并添加20 g/L的葡萄糖来培养耐盐性接合酵母。结果表明:蛋白酶处理大豆蒸煮液的最佳时间为3h,添加蛋白酶剂处理的大豆蒸煮液中的氮溶解系数为95.8%;对大豆蒸煮液进行蛋白酶处理并添加20 g/L的葡萄糖配制的培养基,酵母培养液OD660值达到15.917,培养酵母菌的效果明显优于YPG培养基。

The following article illustrates a new measure confecting saline tolerance zygosaccharomyces rouxii under the recycling of remaining soja cooking liquor after the brewing soy.According to the result,the best disposal time for the soja cooking liquor with protease is 3 hours and the melting modulus of the azote in the soja cooking liquor added the protease can amount to 95.8% and with 2% more zygosaccharomyces mixed with destrose in the soja cooking liquor,the light absorbing degree reaches 15.917,comparing to 13.039,the light absorbing degree of the YPG substrate.As it is mentioned above,this product can be applied to the mafacturing of the sauce and the soy sauce to a big extent as the zygosaccharomyces is prior to the YPG substrate distinctly.