超声波催化米曲霉发酵酱油的研究

超声波催化米曲霉发酵生产酱油的应用研究表明：在４０ＫＨｚ、１０Ｗ 的超声波作用下，酱油发酵速度是传统工艺的１５０％ ，米曲霉孢子生长率增加３－０％ ，孢子发芽率增加８％ 。通过显微镜观察，该超声波作用下的米曲霉细胞基本不受破碎。

The experiments of Aspergillus Oryze fermentation to produce sauce catalysed by ultrasonic waves demonstrate that the rate of sauce production is 150% as much as that by traditional process;the spore of Aspergillus Oryze increased 3% and the germination percentage increased 8% at 40KHz、10W operation.