双菌种制曲在酱油生产中的应用

Use double bacterial strains to make leaven in the production of soy sauce

采用双菌种制曲技术生产酱油是对传统制曲模式的一种变革。本文就影响发酵质量的因素———不同接种比例、温度、pH值、培养时间等因素进行了系统比较和试验,并在此基础上筛选确定了最适生产工艺条件。促进淀粉和蛋白质分解,从而提高酱油风味和出品率。

It is a transform to traditional making leaven that using double bacterial strains to make leaven.This paper makes a comparation and test on the factor of influencing fermentation quality -different proportion of inoculation,pH,growing time ,and above this,screening and determing the best process.It was helpful to increase the degrading of starch and protein,thus enhancing the flavors of soy sauce and improving production rate.