一种耐盐性酯酶在高盐稀态酱油酿造过程中的应用研究

摘要

The application effect of a novel salt-tolerant esterase in high-salt liquid-state fermentation process of soy sauce is studied,mainly discuss the addition mode and addition amount of esterase from the perspective of total ester,and elaborate the effect of esterase on high-salt liquid-state brewing of soy sauce from the perspectives of total ester content,physicochemical indexes and sensory indexes of soy sauce.%研究利用一种耐盐性酯酶在酱油高盐稀态发酵过程中的应用效果，主要从总酯的角度探讨了该酯酶的添加方式和添加量，以及分别从总酯含量、酱油理化指标和感官指标的角度阐述了该酯酶对酱油高盐稀态酿造的影响。