CAJ | 학술논문

探讨了在低盐固态酱油酿造工艺下,我国广泛应用的米曲霉3.042和日本的米曲霉RIB40在发酵性能方面的差异。对比了两株米曲霉种曲孢子数、大曲制备工艺、发酵过程中理化指标、有机酸含量以及酱油风味物质方面的不同。研究发现米曲霉3.042具有产孢快、生长迅速的特点。通过跟踪测定蛋白酶活、纤维素酶活和糖化酶活,确定了两株米曲霉的最佳收曲时间均为36 h。同时发现米曲霉RIB40的糖化酶活很高(3208.939 U/g干基,36 h)。理化指标的变化情况表明：采用两株米曲霉制曲酿造酱油均达到了特级酱油标准。在有机酸方面,米曲霉RIB40酱醅的乳酸和乙酸的含量具有一定优势,这有利于酱油良好口感的形成。风味物质的检测结果表明：米曲霉RIB40酿造酱油中醇类物质具有优势,而米曲霉3.042在酯类物质方面具有优势。在实际生产中,可以根据产品需要选择合适的菌株。
탐토료재저염고태장유양조공예하,아국엄범응용적미곡매3.042화일본적미곡매RIB40재발효성능방면적차이。대비료량주미곡매충곡포자수、대곡제비공예、발효과정중이화지표、유궤산함량이급장유풍미물질방면적불동。연구발현미곡매3.042구유산포쾌、생장신속적특점。통과근종측정단백매활、섬유소매활화당화매활,학정료량주미곡매적최가수곡시간균위36 h。동시발현미곡매RIB40적당화매활흔고(3208.939 U/g간기,36 h)。이화지표적변화정황표명：채용량주미곡매제곡양조장유균체도료특급장유표준。재유궤산방면,미곡매RIB40장배적유산화을산적함량구유일정우세,저유리우장유량호구감적형성。풍미물질적검측결과표명：미곡매RIB40양조장유중순류물질구유우세,이미곡매3.042재지류물질방면구유우세。재실제생산중,가이근거산품수요선택합괄적균주。
The fermentation performance differences of A.oryzae 3.042 widely used in China and A.oryzae RIB40 from Japan are studied by using low-salt solid-state fermentation method.The koji spores number,koji preparation process,physical and chemical indicators in fermentation process, organic acids content and soy sauce flavor substances of two strains of A.oryzae are compared.It is found that the spores of A.oryzae 3.042 grow fast,and they are much more than those of A.oryzae RIB40.Protease activity,cellulose activity and glucoamylase activity are measured during the growth of koji and the best time to end the growth of koji of two strains of A.oryzae are identified as 36 h. The glucoamylase activity of A.oryzae RIB40 is quite high (3208.939 U/g dry basis,36 h).The changes of data of physical and chemical indicators during the fermentation indicate that using the two strains of A.oryzae,premium soy sauce has been made,which reaches the super standard.The con-tent of lactic acid and acetic acid of the fermented grains of A.oryzae RIB40 has certain advantages, which is conducive to the formation of good taste.The results of flavor substances show that the soy sauce of A.oryzae RIB40 has high content of alcohols,while the A.oryzae 3.042 has an advantage in esters.In actual production,according to the product needs,the appropriate strains can be selected.