该研究采用两个不同特性的米曲霉(Aspergillus oryzae)分别进行制曲,再进行混合发酵,以获得一款感官质量更优的酿造酱油。结果表明,米曲霉HT.AS1202和HT.AS1205按1∶1混合发酵,发挥了两个菌种在蛋白酶、果胶酶、谷氨酰胺酶等酶系互补的...该研究采用两个不同特性的米曲霉(Aspergillus oryzae)分别进行制曲,再进行混合发酵,以获得一款感官质量更优的酿造酱油。结果表明,米曲霉HT.AS1202和HT.AS1205按1∶1混合发酵,发挥了两个菌种在蛋白酶、果胶酶、谷氨酰胺酶等酶系互补的作用,获得的酱油与单菌发酵酱油相比,总酸含量(1.94 g/100 m L)低、总糖含量(5.6 g/100 m L)高,全氮含量(1.80 g/100 m L)、氨基酸态氮含量(1.08 g/100 m L)均达到特级酱油国标要求,谷氨酸含量高,口感上呈现鲜味较突出,酸味协调,咸味适中的特点;香气成分种类85种,相对两个单菌株发酵酱油(79种、81种)均有增加,既保留了酱香的特点,还带有轻快的花果芳香。展开更多
In this paper, to complete the global dynamics of a multi-strains SIS epidemic model, we establish a precise result on coexistence for the cases of the partial and complete duplicated multiple largest reproduction rat...In this paper, to complete the global dynamics of a multi-strains SIS epidemic model, we establish a precise result on coexistence for the cases of the partial and complete duplicated multiple largest reproduction ratios for this model.展开更多
文摘该研究采用两个不同特性的米曲霉(Aspergillus oryzae)分别进行制曲,再进行混合发酵,以获得一款感官质量更优的酿造酱油。结果表明,米曲霉HT.AS1202和HT.AS1205按1∶1混合发酵,发挥了两个菌种在蛋白酶、果胶酶、谷氨酰胺酶等酶系互补的作用,获得的酱油与单菌发酵酱油相比,总酸含量(1.94 g/100 m L)低、总糖含量(5.6 g/100 m L)高,全氮含量(1.80 g/100 m L)、氨基酸态氮含量(1.08 g/100 m L)均达到特级酱油国标要求,谷氨酸含量高,口感上呈现鲜味较突出,酸味协调,咸味适中的特点;香气成分种类85种,相对两个单菌株发酵酱油(79种、81种)均有增加,既保留了酱香的特点,还带有轻快的花果芳香。
文摘In this paper, to complete the global dynamics of a multi-strains SIS epidemic model, we establish a precise result on coexistence for the cases of the partial and complete duplicated multiple largest reproduction ratios for this model.
