摘要
探究了以净化海水作为酱油酿造用水的可能性,结果表明净化海水对米曲霉3.042的孢子含量和孢子萌发率基本无影响;通过测定蛋白酶、纤维素酶、糖化酶以及生物量的变化情况,发现蛋白酶和纤维素酶活力在48 h时,分别下降了5.3%和11.1%,而糖化酶活力提高了2.8%,在固态发酵过程中生物量无明显变化,这为净化海水在酱油生产中的应用奠定了基础。
The possibility of purified seawater used for soy sauce fermentation was studied in this paper. There were no differences between purified seawater and tap water in the rate of germination and the spore content of Aspergillus oryzae 3.042. The activities of protease and cellulose were reduced 5.3% and 11.1% in the 48 h, respectively, while the activity of protease was improved 2.8%. The biomass was no changed in the solid state fermentation as well. This research can lay the foundation for purified seawater used in soy sauce fermentation.
出处
《食品科技》
CAS
北大核心
2015年第10期2-5,共4页
Food Science and Technology
关键词
净化海水
酱油
发酵
米曲霉
purified seawater
soy sauce
fermentation
Aspergillus oryzae
