【作者】 邵元龙； 谢和；

【Author】 SHAO Yuan-long, XIE He(Biological and Euvironmental Science Collge, Guizhou University, Guiyang 550025, Guizhou, China)

【机构】 贵州大学生物与环境科学学院；

【摘要】 对两株枯草芽孢杆菌在大豆培养基上固体发酵产酱香进行了研究。结果表明,枯草芽孢杆菌E₂₀和B₁⑥对接种体积的要求不严格。在固体上发酵产酱香味浓,液/固体积比值超过0.05时产酱香效果不明显,E₂₀比B₁⑥作用效果好。氨基酸的量随着温度的升高和时间的延长,呈下降趋势,而还原糖和总糖的变化却逐渐增长。更多还原

【Abstract】 Solid fermentation of two strains of Bacillus subtilis producing soysauce-like aroms on soybean were studied. The results showed inoculation volumes of B. subtilis E₂₀ and B₁⑥ were not strict about producing Soysauce-like aroms. Solid fermentation of two strains produced very strong Soysauce-like aroms. Contains of Amina-acid declined and deoxidize sugar increased with temperature increasing and culturing-time lengthening.更多还原