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2011 No.12 Serial No.237
ChinaBrewing
酱油生产中应用来曲霉和黑曲霉混合制曲的探索
李保英姜佳丽蒋予箭*
（浙江工商大学食品与生物工程学院浙江省食品安全重点实验室浙江杭州310012）
Research Report
多菌种制曲的可行性。实验以豆粗、麸皮为原料以AS3.042米曲需、AS3.350黑曲需为菌种探讨了2种制曲方式及不同配比制曲效果的影响。结果表明米、黑曲霉分开制曲比混合接种制曲所得成曲效果好米、黑曲需分别以33%制曲42h、48h得成品曲再以2:1混合 0 照分别提高55.8%、25.4%。
关键词双菌种制曲分开制曲混合制曲
中图分类号：TS264.2
文献标识码A
文章编号0254-5071(2011)12-0070-04
Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production
LI Baoying, JIANG Jiali, JIANG Yujian*
(College of Food Science and Biofechnology, Zhejiang Key Laboratory of Food Safe, Zhejiang Gongshang University
Hangzhou 310012, China)
Abstract: The neutral protease activity, acid protease activity, glucoamylase activity and the number of spores in separate koji-making and mixed ko ji-making by Aspergillus oryzae and Aspergillus niger were measured in this paper. The feasibility of multi-strains for soy sauce koji was discussed. The effects of using AS3.042 and AS3.350 as fermented culture on koji-making were investigated. The results showed that separate koji-making was better than mixed koji-making in all respects. The optimal koji-making conditions were obtained as follows: fermentation temperature 33'C, fermen tation time 42h for A. oryzae and 48h for A. niger, and the ratio of A. oryzae to A. niger 2:1. Under these conditions, total protease activity of koji was 2748U/g, which was similar to the value of the control. The acid protease and glucoamylase activity were 712U/g and 1090U/g, respectively.
which was increase by 55.8% and 25.4% compared to that of koji-making by A. oryzae, respectively. Key words: two molds koji-making; separated koji-making; mixed koji-making
制曲是酱油质量提高的关键工序制曲的目的在于使曲霉充分繁殖产生丰富的酶系（如蛋白酶、淀粉酶、谷氨酰氨酶、纤维系酶等）各种酶系对酱油风味和品质都有重要作用目。长期以来我国的传统酿造应用米曲霉单菌种制曲造成产品口味单一、原料利用率较低。有研究报道多菌种制曲能丰富酶系、改善酱油风味并提高原料利用率
李大锦等4研究表明采用黑曲霉AS3.350与米曲沪酿3.042混合制曲成曲的酸性蛋白酶活力提高2倍。王素珍等采用糖化增香曲和米曲霉沪酿3.042混合制曲结果发现酸性蛋自酶酶活力是采用单一沪酿3.042制曲的2 倍。SUGIYAMASA对酱油酿造中常用的菌种进行了研究发现米曲霉和酱油曲霉混合制曲能产生较多的蛋白酶和淀粉酶，可提高原料利用率。此外季苓等采用AS3.951 和AS3.350混合制曲生产性试验表明酱油风味比单一米曲霉生产酱油风味明显改善全氮利用率提高10%氨基酸态氮生成率提高5%左有
混合制曲发酵的酱油中JSHIHARNK国发现使用米曲霉和黑曲霉混合制曲，可使曲料中的谷氨酰胺酶含量增
收稿日期2011-07-19
基金项目浙江省成果转化资金项目（2011D70044）
加一倍从而使发酵产品中的谷氨酸含量增加15%左右 ISHIHARNK等发现米曲霉和黑曲霉混合制曲可使发酵产物中的4-羟基-2-乙基-5-甲基-3-呋喃酮(HEMF)等5 种酱油主要呈香物质的含量增加，可显著改善酱油的风味。国内在此领域也做了一定的研究报道有使用米曲霉和黑曲霉混合制曲可提高最终产品中氨基氮、糖份、谷氨酸等含量和原料蛋白的利用率[13]
目前国内普遍采用沪酿3.042米曲霉培养成曲米曲霉生长粗放、酶系较全中性和碱性蛋白酶活力强而酸性蛋白酶活力相对降低。实际生产中酒油发酵长期处于偏酸性环境中因此单一菌种制曲往往风味单一原料转化率低。AS3.350黑曲霉酸性蛋白酶、糖化酶、纤维素酶等活力强尤其酸性蛋白酶活力远远高于米曲霉2种曲霉混合制曲有酶系互补作用。而且根据前面的弹述米曲霉与黑曲霉混合制曲对改善酱油的风味也可起到积极的作用。但米曲霉与黑曲霉制曲时有2种方式即混合接种制曲发酵和分别制曲混合发酵。本文通过对2种混合方式所得曲料糖化酶活力中、酸性蛋白酶活力及孢子数的变化分析研究何种制曲方式最佳并且探讨了最佳制曲方式时的混
作者简介李保英（1987-）女在读颈士研究生，研究方向为食品科学与工程蒋予箭*教授通讯作者
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