摘要
在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵,研究其提升酱油品质的效果。结果表明:多菌种发酵明显改善了酱油风味,氨基酸态氮和还原糖分别比单菌种发酵提升了16.1%和34.7%。
Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce. The result showed that multi-strains fermentation significantly improved the flavor of soy sauce. Besides, ammonia nitrogen and reducing sugar increased 16.1% and 34.7%, than those of single-strain fermentation, respectively.
出处
《中国酿造》
CAS
北大核心
2004年第10期22-24,共3页
China Brewing
关键词
多菌种
稀发酵
酱油
multi-strains
watery fermentation
soy sauce
