三菌种混合制曲提高酱油蛋白质利用率的研究

Study on improving the utilization ratio of protein and enhancing flavor in soy sauce brewing

菌种的种类与配比对酱油的蛋白质利用率影响很大,试验对不同菌种的配比对酱油氨态氮和总氮的影响进行了比较,结果表明,当米曲霉∶黑曲霉∶木霉为3∶1∶1时,酱油的氨态氮含量和总氮含量比对照单一菌种种曲有明显提高。

The protein utilization was greatly affected by strains proportion.The research indicated that：the proportion of mixed strains was：Aspergillus oryzae∶Aspergillus Niger∶Trichoderma viride 3∶1∶1.