传统酱油发酵制曲菌种的筛选
Jiangsu Condiment and Subsidiary Food（2017）
Abstract
阐述了酱油制曲用曲霉菌种的种类和制备及各种酶活力的测定结果.通过对酶活的分析和制曲工艺的优化,将米曲霉2174和2339菌种进行混合制曲,获得各种酶活力都比较均衡的种曲,并用于酱油的低盐固态发酵试验,取得了较好的效果.原料利用率和产品中的谷氨酸含量都有了很大程度的提高.
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