【摘要】 以提高酱油种曲孢子数和成曲酶活力为目标,在麸皮培养基的基础上,对酱油种曲培养基的外加碳源、氮源、无机盐进行优化研究。结果表明:在葡萄糖1.00%、氯化钙0.10%、硫酸锌0.05%、豆粕3.00%的条件下孢子数可达(15.77±0.49)×109个/g干重,比对照组提高了84.87%。同时对优化种曲和利用该种曲制得的大曲的酶活力进行比较,表明种曲培养基的优劣对酱油发酵有重要影响,其中种曲酶活力提高25.04%,大曲酶活力提高17.40%。更多还原

【Abstract】 In order to increase number of Aspergillus oryzae spores in seed koji and neutral protease activity in soy sauce koji, carbon source, nitrogen source and inorganic salts were added to seed koji culture medium and their addition levels were optimized. Results indicated that the number of Aspergillus oryzae spores reached (15.77 ± 0.49)×109CFU/g (dry weight) in seed koji cultured in medium with the additions of 1.00% glucose, 0.10% CaCl2, 0.05% ZnSO4 and 3.00% bean cake powder, which was higher than that in the blank group by 84.87%. Furthermore, increases of neutral protease activity of 25.04% and 17.04% were observed in seed koji cultured under these optimized conditions and soy sauce koji made from this seed koji when compared to the blank group, respectively.更多还原