乾氏曲霉纤维素酶在酱油和食醋酿造中的应用

The Application of Aspergillums gansei Cellulase in the Brewing of Soy Sauce and Vinegar

乾氏曲霉纤维素酶生产菌种的培养条件粗放,便于固态培养,除能产生高活性的纤维素酶外(4000u/g曲),还能产生较高的酸性蛋白酶、糖化酶和果胶酶等酶类,因此很适于酱油和食醋酿造。经过在酱油大生产中的试验,添加0.1%,成品中全氮、氨基酸态氮、还原糖、总酸、无盐固形物分别提高了39.5%、11.9%、20%、33.3%和12%,并且风味明显优于不加纤维素酶的产品。在固体倒缸醋(添加糖化酶和活性干酵母)的酿造过程中,分别添加0.1%和0.2%的乾氏曲霉纤维素酶,试验醋的感官和理化指标均优于对照组,且产量分别提高了4.6%和15.7%。

The technology using Aspergillums gansei cellulase is fit for solid-state culture, therefore it's usually applying to the soy sauce and vinegar brewing for the very simple cultur e conditions. In addition, this method can produce cellulase, acidic protease, saccharifying enzyme, pecti nase etc. with high-energy. According to this study, total nitrogen, amino nitrogen, reducing sugar,total ac id,non-salt solid content can be improved respectively 39.5%、11.9%、20%、33.3% &12%, and the flavor of t he product is superior obviously to the others absence to cellulase. The solid-transfering-jar vinegar (adding saccharificase and active dried-yeast) are adding Aspergillums gansei cellulase respectively 0.1%& 0.2 %, at the last, the sensory and physico- chemical indexes of the experimental vinegar is superior to the comparison, and the output improve respectively 4.6% and 15.7%.