微生物对菜籽饼脱毒及一次性发酵酿造酱油应用研究

摘要

论述了不同种类酵母茵、霉菌对菜籽饼中硫代葡萄苷的降解脱毒效果及采用米曲霉茵对菜籽饼发酵脱毒一次性发酵酿制酱油的可行性及实际应用研究结果。%This paper,combined with our project research, reports the degradation and detoxication effects on the thioglucoside in rapeseed cake by different yeasts and molds,the feasibility and applications by using some Aspergillus in rapeseed cake fermentation detoxication and one-step fermentation soy sauce brewing.