CAJ | 학술논문

鲜醋糟栽培食用菌后所得醋菌糠具有较高的营养价值，且栽培基质中未添加非食用成分，被用于添加强化以制备功能性酱油成曲。研究发现成曲原料中醋菌糠添加量为40％时，成曲蛋白酶活可达到2253．39 U／g干曲，淀粉酶活可达到1294．11 U／g 干曲，DPPH 清除率可达83．5％，Fe2＋螯合率达到73．06％，总黄酮含量为4．034 mg／g 干曲，总酚含量为18．21 mg／g 干曲，均优于完全不添加醋菌糠的对照组。实验结果说明利用醋菌糠添加强化制备功能性酱油成曲是可行的，能有效提高酱油成曲的酶学活性和抗氧化能力。
선작조재배식용균후소득작균강구유교고적영양개치，차재배기질중미첨가비식용성분，피용우첨가강화이제비공능성장유성곡。연구발현성곡원료중작균강첨가량위40％시，성곡단백매활가체도2253．39 U／g간곡，정분매활가체도1294．11 U／g 간곡，DPPH 청제솔가체83．5％，Fe2＋오합솔체도73．06％，총황동함량위4．034 mg／g 간곡，총분함량위18．21 mg／g 간곡，균우우완전불첨가작균강적대조조。실험결과설명이용작균강첨가강화제비공능성장유성곡시가행적，능유효제고장유성곡적매학활성화항양화능력。
Because the residue from edible fungi cultivated with vinegar spent grains has high nutritional value,and does not contain non-edible ingredients in the culture medium,it's used to make functional soy sauce koji.The results show that adding 40% of the residue from edible fungi cultivated with vinegar spent grains,the protease activity of koji can reach 2253.39 U/g dry koji,the amylase activity can reach 1294.11 U/g dry koji,and DPPH scavenging rate can reach 83.5%,Fe2+chelating rate can reach 73.06%,the total phenols and flavonoids content can reach 18.21, 4.034 mg/g dry koji,all are higher than those in the control group.This suggests that making functional soy sauce koji by adding the residue from edible fungi cultivated with vinegar spent grains is feasible,which can effectively improve the enzyme activity and antioxidant capacity of soy sauce koji.