[1]于江.琥珀酸高产菌株ASQ-1酱油发酵性能的初步研究[J].中国调味品,2019,(11):37-39.
 Preliminary Study of the Succinic Acid High Producing Strain ASQ-1 on Soy Sauce Fermentation Property[J].CHINA CONDIMENT,2019,(11):37-39.
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琥珀酸高产菌株ASQ-1酱油发酵性能的初步研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
37-39
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Preliminary Study of the Succinic Acid High Producing Strain ASQ-1 on Soy Sauce Fermentation Property
作者:
于江
文献标志码:
A
摘要:
本论文利用原生质体诱变技术获得的高产琥珀酸菌株ASQ-1,发酵生产酱油,并对酱油原汁的理化指标进行了检测。结果表明,酱油原汁中琥珀酸的含量为0.488 g/L,是同等条件下对照的6.5倍,总酸,pH、氨基酸态氮和可溶性无盐固形物指标与对照相同,铵盐和全氮略低于对照。ASQ-1在提高酱油琥珀酸含量方面具有极高的潜力。
Abstract:
In this paper, high yield succinic acid strain Aspergillus oryzae ASQ-1 obtained by protoplast mutagenesis was fermented to produce soy sauce, and the physical and chemical indexes of the soy sauce were determined. The results showed that the content of succinic acid in soy sauce was 0.488 g/L, 6.5 times higher than the control under the same conditions, while total acid, pH, amino acid nitrogen and soluble unsalted solid were as the same as the control, and the annonium salt and total nitrogen were slightly lower than the control. Aspergillus oryzae strain ASQ-1 has high potential in improving the content of succinic acid in soy sauce.
更新日期/Last Update: 2020-07-30