考察了在固态培养条件下，不同的初始pH值及乳酸菌对米曲霉固态制曲过程的影响。以豆粕和麸皮（质量比为55：45）为原料，1：0．6的料水比，0．3％-0．5％的接种量接入沪酿3．042米曲霉种曲，33％下制曲，定时取样测定固体曲的蛋白酶活力及孢子数。结果表明：适当偏酸性的环境有利于成曲蛋白酶的提高，培养基初始pH调节为6．5时米曲霉中性蛋白酶活力获得最大值（4080±61）U／g干基，较对照组提高33％～37％；添加1．0％-2．0％乳酸菌，也同样起到改善米曲霉制曲过程的效果。%The cultivation conditions for the production of enzyme by Aspergillus oryzae 3. 042 under solid-state koji-making were investigated. The effects of initial pH and the addiction of small amount of lactic acid bacteria on enzyme and spores production were studied. In this experiment, soybean meal and wheat bran （ratio 55：45 ） as raw material, the material to water ratio of 1 ： 0.6, 0.3 % to 0.5 % of Aspergillus oryzae 3. 042 were inoculated with Aspergillus spores, and incubated at 33 ℃. Results indicated that when initial pH6.5 ,the max neutral protease activity was （4080 ±61 ）U/g, which was higher than that in the black group by 33% - 37%. Further more, adding 1.0% -2. 0% of lactic acid bacteria had good effect on the process of Aspergillus koji.
展开▼
