酱油酿造中米曲霉和酱油曲霉复合制曲的研究

Study on Mixed Koji Made by Aspergillus oryzae and Aspergillus sojae in Soy Sauce Brewing

研究了在产酶能力上具有互补性能的米曲霉和酱油曲霉,分析了2种菌株复合制曲的可能性。结果表明:Aspergillus sojae 125的谷氨酰胺酶是AS3.042的1.48倍,AS3.042和Aspergillus sojae2个菌株最佳的复合比例为4∶1,与米曲霉3.042菌株单独制曲相比,氨基氮生成率提高5.37%,L-谷氨酸生成提高25.41%,酱油风味质量得到明显提升。

Two complementary microorganisms of Aspergillus oryzae and Aspergillus sojae are researched in enzyme production and possibility of mixed koji making.The results show that the glutaminase of Aspergillus sojae 125 is 1.48 times of AS3.042,the best ratio of mixed multi-microorganisms is AS3.042∶Aspergillus sojae of 4∶1.Under these conditions,the productivity of amino nitrogen and L-glutamate increases by 5.37% and 25.41% compared to that of koji made by Aspergillus oryzae respectively.The flavor and quality of soy sauce are significantly improved.