| 航天诱变混菌生抽发酵研究 |
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| 引用本文： | 陈志梅,张宗舟,薛林贵,石小霞,褚可成.航天诱变混菌生抽发酵研究[J].甘肃农业大学学报,2011,46(3):104-108. |
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| 作者姓名： | 陈志梅 张宗舟 薛林贵 石小霞 褚可成 |
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| 作者单位： | 1. 兰州交通大学化学与生物工程学院,甘肃兰州,730070
2. 天水师范学院生命科学与化学学院,甘肃天水,741001 |
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| 摘 要： | 在低盐固态发酵的理论基础上,在传统生抽生产的前提下,利用Aspergillusoryzae 3.045和航天诱变菌株Aspergillus ZM-8、Mucor ZC-11、Rhizopus ZC-6,按不同比例混菌共酵生产生抽.结果表明:100 kg干料、Aspergillus oryzae 3.045添加量1 kg...
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| 关 键 词： | 生抽 航天诱变 共酵 模糊综合评价 |
Mixed fermentation of soy sauce with space mutant strains |
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| CHEN Zhi-mei,ZHANG Zong-zhou,XUE Lin-gui,SHI Xiao-xia,CHU Ke-cheng.Mixed fermentation of soy sauce with space mutant strains[J].Journal of Gansu Agricultural University,2011,46(3):104-108. |
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| Authors: | CHEN Zhi-mei ZHANG Zong-zhou XUE Lin-gui SHI Xiao-xia CHU Ke-cheng |
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| Abstract: | Based on the theory of low-salt solid-state fermentation and the production process of soy sauce in the traditional context,Aspergillus oryzae 3.045,Aspergillus ZM-8,Mucor ZC-11,Rhizopus ZC-6 strains were mixed with different proportions in soy sauce fermentation.The results showed that with 100 kg dry material,Aspergillus oryzae 3.045 1 kg,Aspergillus ZM-8 1.5 kg,Mucor ZC-11 2 kg,Rhizopus ZC-6 2 kg inoculation,the yield of soy sauce was 590 kg,which was higher than that of single strain inoculation.Meanwhile,the color,smell,taste and body of the three higher yield ratio were evaluated by fuzzy comprehensive evaluation,the evaluation results showed that the color,flavor,taste and body of the soy sauce were all good. |
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| Keywords: | soy sauce space mutation mixed fermentation fuzzy comprehensive evaluation |
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