Position: Home > Articles > Specialized Mixed Bacteria Co-fermentation of Space Light Soy Sauce
Journal of Shanxi Agricultural Sciences
2012,40
(8)
878-880
航天生抽的特化混菌共酵研究
作 者：
巩晓芳;张宗舟;薛林贵;张红光;李琳;赵燕
单 位：
天水师范学院生命科学与化学学院;兰州交通大学化学与生物工程学院
关键词：
根霉ZG-2;黑曲霉ZM-8;米曲霉;模糊评价;航天生抽
摘 要：
以航天诱变筛选获得的高蛋白酶活突变菌株根霉ZG-2和黑曲霉ZM-8及米曲霉混合制曲,采用日光浴保温发酵,生产的航天生抽鲜味突出,特色明显,原料的利用率也有很大提高,节省了能源,提高了经济效益。从色、香、味、体全方位评价产品的质量,根霉ZG-2 1.0 kg、黑曲霉ZM-8 1.0 kg、米曲霉1.5 kg和生抽大曲2.0 kg添加量生产的产品质量最佳。
译 名：
Specialized Mixed Bacteria Co-fermentation of Space Light Soy Sauce
作 者：
GONG Xiao-fang1,ZHANG Zong-zhou2,XUE Lin-gui1,ZHANG Hong-guang1,LI Lin1,ZHAO Yan1 (1.College of Chemistry&Bioengineering,Lanzhou Jiaotong University,Lanzhou 730070,China; 2.College of Life Science &Chemistry,Tianshui Normal University,Tianshui 741001,China)
关键词：
Rhizopus ZG-2;Asp.niger ZM-8;Asp.oryzae;fuzzy evaluation;space light soy sauce
摘 要：
We used high protease activity ofmutant strains of Rhizopus ZG-2 and Aspergillus ZM-8 and Aspergillus oryzae obtained by space mutation and screening,through mixed training to get space soy sauce under solar energy heating fermentation.This kind of light soy sauce flavored prominently with apparent characteristics.The utilization rate of the rawmaterial and energy,and economic benefits were all greatly improved.Viewing on the color,aroma,taste,and shape comprehensive evaluation of the quality of the product,with the use of Rhizopus ZG-2 1.0 kg,Aspergillus niger ZM-8 1.0 kg,Aspergillus oryzae 1.5 kg and light soy sauce Daqu 2.0 kg,quality of the production was the best.
导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
