CAJ | 학술논문

蛋白酶是酱油酿造中最重要的酶，对酱油产品品质和生产成本起着决定性的作用。文中分别从酱油酿造中蛋白酶的分类特性、高蛋白酶活力菌株的选育、影响蛋白酶活的因素几个方面对研究报道进行了综述。对酱油酿造中纯化出的蛋白酶、菌株选育的方法、酿造各阶段影响蛋白酶活的因素进行了详细的介绍，并对酱油酿造中蛋白酶系的研究前景进行了预测。
단백매시장유양조중최중요적매，대장유산품품질화생산성본기착결정성적작용。문중분별종장유양조중단백매적분류특성、고단백매활력균주적선육、영향단백매활적인소궤개방면대연구보도진행료종술。대장유양조중순화출적단백매、균주선육적방법、양조각계단영향단백매활적인소진행료상세적개소，병대장유양조중단백매계적연구전경진행료예측。
The proteasesplay the m ostim portantrolesin soy sauce brew ing,especially in the productquality and the cost.Thispapersum m arized lots ofresearch reportsaboutthe characterization ofproteases,strains screening ofhigh productivity ofprotease and the effective factors on the protease. In addition,the proteasespurified in soy sauce brew ing,the screening m ethod ofstrainsand the im portantinfluence on the enzym e activity in the pro-duction ofsoy sauce w ere sum m arized.The developm enttrend ofthe soy sauce proteasesin the future w asalso forecasted.