摘要
应用沪酿3.042 米曲霉和实验室选育的黑曲霉混合制曲,在低盐固态发酵后期添加乳酸杆菌、生香酵母等耐受性较强的菌种进行复合菌群发酵酿制酱油。结果表明:在短周期发酵过程中,不但氨基酸态氮产量得到了明显提高,而且通过感官评定,产品风味也有了较大改善。
In this experiment,Aspergillus oryzae(Huniang 3 042)were applied in propagation Then Streptococus Lactis,saccharomyces Cerevisiae hansen and saccharomycete were added to ferment as defined mixed culture in the later stage of low salt solid fermentation to brew sauce The results showed that not only the content of amino acid was higher,but also the flavor of the product was improved obviously in short period of fermentation
出处
《河北职业技术师范学院学报》
1999年第4期48-53,共6页
Journal of Hebei Vocation-Technical Teachers College
关键词
酱油
复合菌群
低盐固态发酵
low salt solid fermentation,soy sause,defined mixed culture
