| 酱油酿造高产菌株的筛选 |
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| 引用本文： | 张世敏,王斐,徐淑霞,刘元金,吴坤.酱油酿造高产菌株的筛选[J].微生物学杂志,2008,28(2):85-87. |
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| 作者姓名： | 张世敏 王斐 徐淑霞 刘元金 吴坤 |
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| 作者单位： | 河南农业大学,河南,郑州,450002 |
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| 摘 要： | 根据种曲克孢子数、成曲蛋白酶活力及发酵酱醅的氨基酸态氮含量3个指标,对生产中使用菌种米曲霉进行了筛选,得到高产菌株米曲霉3号,蛋白酶活力提高42.69%,发酵酱醅氨基酸态氮含量提高了20.3%。
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| 关 键 词： | 米曲霉 克孢子数 蛋白酶 氨基酸态氮 |
| 文章编号： | 1005-7021(2008)02-0085-03 |
| 修稿时间： | 2007年11月28 |
High Yield Strain Screening for Soy Sauce Fermentation |
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| ZHANG Shi-min,WANG Fei,XU Shu-xi,LIU Yuan-jin,WU Kun.High Yield Strain Screening for Soy Sauce Fermentation[J].Journal of Microbiology,2008,28(2):85-87. |
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| Authors: | ZHANG Shi-min WANG Fei XU Shu-xi LIU Yuan-jin WU Kun |
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| Abstract: | According to three indices of the number of spores per gram in seed leaven,protease activity of matured leaven,and nitrogen in amino acid form in unfiltered soy sauce,Aspergillus oryzae(AO)used in the production were screened and obtained high yielding AO No.3 strain.The protease activity was increased by 42.69%,and nitrogen in amino acid form in unfiltered soy sauce increased by 20.3%. |
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| Keywords: | Aspergillus oryzae(AO) spore population per gram protease nitrogen in amino acid form |
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