| 复合菌群发酵酿造酱油的初步研究 |
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| 引用本文： | 李军,杨晓宽,贾文沦. 复合菌群发酵酿造酱油的初步研究[J]. 河北科技师范学院学报, 1999, 0(4) |
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| 作者姓名： | 李军 杨晓宽 贾文沦 |
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| 作者单位： | 河北职业技术师范学院食品工程系!昌黎，066600，河北职业技术师范学院食品工程系!昌黎，066600，河北职业技术师范学院食品工程系!昌黎，066600 |
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| 摘 要： | 应用沪酿3.042 米曲霉和实验室选育的黑曲霉混合制曲,在低盐固态发酵后期添加乳酸杆菌、生香酵母等耐受性较强的菌种进行复合菌群发酵酿制酱油。结果表明:在短周期发酵过程中,不但氨基酸态氮产量得到了明显提高,而且通过感官评定,产品风味也有了较大改善。
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| 关 键 词： | 酱油 复合菌群 低盐固态发酵 |
PERLIMINARY STUDY ON USING DEFINED MIXED CULTURE TO BREW SAUCE |
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| Li Jun Yang Xiaokuan Jia Wenlun Dept of Food Engineering,HVTC,Changli,). PERLIMINARY STUDY ON USING DEFINED MIXED CULTURE TO BREW SAUCE[J]. Journal of Hebei Normal University of Science & Technology, 1999, 0(4) |
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| Authors: | Li Jun Yang Xiaokuan Jia Wenlun Dept of Food Engineering HVTC Changli ) |
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| Affiliation: | Li Jun Yang Xiaokuan Jia Wenlun Dept of Food Engineering,HVTC,Changli,066600) |
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| Abstract: | In this experiment,Aspergillus oryzae(Huniang 3 042)were applied in propagation Then Streptococus Lactis,saccharomyces Cerevisiae hansen and saccharomycete were added to ferment as defined mixed culture in the later stage of low salt solid fermentation to brew sauce The results showed that not only the content of amino acid was higher,but also the flavor of the product was improved obviously in short period of fermentation |
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| Keywords: | low salt solid fermentation soy sause defined mixed culture |
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