CAJ | 학술논문

以米曲霉沪酿3．042为发酵酱油菌种，豆粕和麸皮为原料制曲，研究原料配比、润水量、原料变性时间、制曲温度对制曲过程中蛋白酶（酸性蛋白酶、碱性蛋白酶、中性蛋白酶）、淀粉酶活的影响，得到制曲过程中优化的条件：豆粕∶麸皮为2∶3，最适润水量为120％，蒸料时间为20 min，制曲温度为30℃时，能够明显增加孢子成熟速度，白色菌丝生长厚实，曲味浓郁，有独特香味，此时产生的蛋白酶和淀粉酶的酶活性较高，最适于曲料发酵。
이미곡매호양3．042위발효장유균충，두박화부피위원료제곡，연구원료배비、윤수량、원료변성시간、제곡온도대제곡과정중단백매（산성단백매、감성단백매、중성단백매）、정분매활적영향，득도제곡과정중우화적조건：두박∶부피위2∶3，최괄윤수량위120％，증료시간위20 min，제곡온도위30℃시，능구명현증가포자성숙속도，백색균사생장후실，곡미농욱，유독특향미，차시산생적단백매화정분매적매활성교고，최괄우곡료발효。
This research aims to analyze the effects of raw material proportion,moistening level,raw material degeneration time and koji-making temperature on activity of protease (acid protease,alkaline protease and neutral protease)and amylase during koji-making progress,which uses Aspergillus oryzaeHuniang 3.042 as strain for fermented soy sauce and soybean meal and bran as raw materials. The results indicate that the optimal conditions for koj i fermentation are that the proportion of soybean meal and bran is 2∶3,the moistening level is 120%,the raw material degeneration time is 20 min and koji-making temperature is 30 ℃.Under these conditions,the mature speed of spores is increased markedly;the white mycelium is thick and solid,the taste of koji is rich and with unique aroma;the activity of protease and amylase is higher,and best for koji fermentation.