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Guangxi Sciences. 2012, (04)

Study on the Fermentation Process of Soy Sauce by a Multiple Strain CultureChinese Full Text

LUO Xian-qun(Institute of Biology,Guangxi Academy of Sciences,Nanning,Guangxi,530007,China)

Abstract: Aspergillus oryzae and Aspergillus niger were used in the production of soya source.In the late fermentation stage,the Pediococcus halophilus and hypertonic yeast were employed to improve the flavor of soya source.The results showed that the optimal duration of cultivation was 36-40 hours;the optimal temperature for fermentation was 45-48℃;the ratio of Aspergillus oryzae to Aspergillus niger were 90%∶10%,which increased 13.2% of total nitrogen utilization and 6.8% of amino acid production.The mature koji was mixed with 10% salt solution in pH value 6.5,where adding the Pediococcus halophilus and hypertonic yeast enhanced the content of alcohols and acid contents,which further improved the flavor.
Keywords：

soy sauce; fermentation process; Aspergillus; Pediococcus halophilus; hypertonic yeast;

  • DOI：

    10.13656/j.cnki.gxkx.2012.04.012

  • Series：

  • Subject：

  • Classification Code：

    TS264.21

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