利用淀粉生产发酵酱油的研究

THE RESEARCH ON THE PRODUCTION OF THE FERMENTED SOY SAUCE BY USING STARCH

该研究利用现代微生物深层发酵工程技术,以淀粉作主要原料将尿素中的氮转变成氨基酸态氮,使酿造酱油用的大豆或其它蛋白质原料节约47％。从6株产谷氨酸菌中筛选出了利用尿素能力强、终发酵液余NH_4^+少、管理简便的CM_(88-11)菌株等3株菌,并确定了它们的最适营养配方和气体、pH值及温度等培养条件。在发酵结束前采用小通气量等一系列措施,以进一步减少和消除NH_4^+的产生和促进有机酸生成,以及将发酵液升温处理后再与经增香、增色的酱醅混合发酵、淋油的技术是本研究的重要工艺特色。该工艺能使酱油生产管道化,减轻环境污染及劳动强度,提高质量,降低成本,投资少,见效快,易于实施。

The process of the deep ferment engineering by modern microbiology in this essay is to use the starch as its main raw material and transform nitrogen in the urea into nitrogen of the amino acid form, and thus save the raw matrial of the soya bean or other protein material for making soy sauce by 40%. the three strains including CM86-11 have been sieved from the six strains of The glutamic acid for their better ability of utilizing urea, their less ammonia remnant in the final ferment liquid and their convenient mabagement. Their cult-uarl condition is determined for their optimum compsiton of nutrition, gas, pH and temperature, etc. Before the end of the fermenting process, a series of measures such as small amount of ventilation etc. as taken to further reluce and eliminate the production of NH+4 and to promote the production of the organic acid. After the heated fermented liquid is treated,it mixes with the fragranced and coloured soy sauce mash and ferment.The techinque of the drench soy is an important characteristic craft in this research. This whole process can be pipelined and thus reduce environmental pollution, intensity of the labour, improve the quality, reduce cost,invest less, with quick effect and easy implement ation.