陳楚]; 鄭寶東
福建農(nóng)業(yè)大學(xué)土地與環(huán)境學(xué)系!福州350002; 福建農(nóng)業(yè)大學(xué)食品科技研究所!福州350002

【中文摘要】 雞(土從)連續(xù)發(fā)酵生產(chǎn)營(yíng)養(yǎng)醬油,其最適接種量為20％,發(fā)酵時(shí)間7d;果膠酶和纖維素酶混合處理發(fā)酵液,可顯著提高氨基態(tài)N和總N含量,氨基酸生成率達(dá)62.8％。

【英文摘要】 The continuous zymotechnique of Termitomyces fuliginosus was used in the processing of nutritional sauce. The result showed that the most suitable inoculation rate was 20 % while the most suitable fermentation time was 7d. Through treating the fermented syrup with mixed pectase and cellulase, the content of the amino nitrogen and the total nitrogen of the syrup was increased significantly with an amino acid production rate of 62.8%.

【中文關(guān)鍵詞】 雞(土從); 深層發(fā)酵; 營(yíng)養(yǎng)醬油; 氨基酸生成率
【英文關(guān)鍵詞】 Termitomyces fuliginosus Heim; Deep fermentation; Nutritional sauce; Amino acid production rate
【基金】福建省科委科技攻關(guān)項(xiàng)目

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,1996年04期 【DOI】CNKI:SUN:SYJB.0.1996-04-011