摘要
通过菌种筛选选取最适制曲菌种,确定碳源添加量、种曲添加量、鱼体含水量、培养时间等单因素对制曲的影响,在此优化的基础上进行正交试验。经菌种筛选选用As 3.042∶宇佐美曲霉=3∶1制曲获得的蛋白酶酶活最高,制曲的最佳条件是葡萄糖添加量为3%,鱼体含水量为30%,制曲时间为48h,种曲添加量为2%。
Optimum strains for koji were screened and the effect of mold addition,glucose addition,water content of the fish and koji-making time were studied.Based on single-factor experiment,the koji-making conditions were optimized with orthogonal test.The research conclusion can be summarized as follows,the maximum protease activity occurred when ratios of mixed strains of As 3.042 and Aspergillus usamii were 3∶1,and the optimum koji-making conditions were cultivation for 48h,raw material of 25g,glucose addition 3%,fish body water content 30%,and mold addition 2%.
出处
《中国酿造》
CAS
2012年第3期170-172,共3页
China Brewing
关键词
低值鱼
制曲
酶活
Low-valued fish
koji-making
enzymes activity
