航天诱变黑曲霉ZM-8菌株在酱油生产中的应用研究

Application of Aspergillus niger ZM-8 space mutant strain in soy sauce fermentation

黑曲霉ZM-8是以黑曲霉为出发菌株进行航空诱变获得的突变菌株,各种酶活较高。30%黑曲霉ZM-8和70%米曲霉混合制大曲,酱醅含水量52%,温度65℃,进行酱油发酵,蛋白质转化率可达78.4%,氨基酸生成率49.6%。且色、香、味、体等感官指标都明显优于纯米曲霉酿造的酱油,有推广价值。

Aspergillus nigerZM-8 is the mutant strain with high enzyme activity which was obtained by mutation of A. niger. The results showed that using 30% A. nigerZM-8 and 70% A. oryz,ae to make Daqu, and fermented at 65℃ with moisture content 52%, the protein conversion rate can be up to 78.4%, and amino acid generation rate can reach to 49.6%. In addition, the sensory properties of soy sauce such as color, smell, taste and body were significantly better than that brewed by pure A. oryzae, therefore it was worth to be popularized.