摘要
目前,国内酿造黄豆酱大都利用米曲霉沪酿3.042。本实验室通过离子注入法诱变米曲霉,得到一株蛋白酶、糖化酶以及纤维素酶活力均有提高的菌株,命名为米曲霉A100-8。本研究分别利用这两种菌株来酿造黄豆酱,通过发酵后酱醪中有机酸和各种风味物质的指标分析来确定米曲霉A100-8是否适合黄豆酱的生产,从而酿造出更优质的黄豆酱。
Recently,the most domestic soybean paste is fermented by Aspergillus oryzae 3.042.The new strain, Aspergillus oryzae A100-8 constructed in our lab has high protease activity,glucoamylase activity and cellulase activity.In this research,the organic acids and flavor compounds from the two kinds of Aspergillus oryzae are compared in soybean paste in order to determine if Aspergillus oryzae A100-8fits to produce soybean paste and obtain good product.
出处
《中国调味品》
CAS
北大核心
2016年第4期7-11,共5页
China Condiment
关键词
黄豆酱
米曲霉
有机酸
风味物质
soybean paste
Aspergillus oryzae
organic acids
flavor compounds
