摘要
米曲霉是酿造酱油的主力菌种,其生长的好坏直接影响酱油的品质。因此,本文在酱油大曲发酵过程中,通过改变不同阶段曲料的pH,以探索米曲霉不同生长阶段pH的需求,旨在促进米曲霉的生长繁殖及产酶,提高酱油品质。
Aspergillus oryzae is the main strain in soy sauce brewing,and its growth directly affects the quality of soy sauce.Therefore,in the fermentation process of soy sauce Daqu,this article explores the pH requirements of Aspergillus oryzae at different growth stages by changing the pH of the koji at different stages,aiming to promote the growth,reproduction,and enzyme production of Aspergillus oryzae,and improve the quality of soy sauce.
作者
扈圆舒
滑欢欢
梁亮
伍加文
黄敏斯
梁翠婷
韦智球
赵云瑞
HU Yuanshu;HUA Huanhuan;LIANG Liang;WU Jiawen;HUANG Minsi;LIANG Cuiting;WEI Zhiqiu;ZHAO Yunrui(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)
出处
《现代食品》
2023年第22期190-193,共4页
Modern Food
关键词
大曲pH
醋酸
食用碱液体
中性蛋白酶活
细菌数和芽孢总数
Daqu pH
acetic acid
edible alkali liquid
neutral protease activity
bacterial count and spore total
