对以豆渣代替部分豆粕,米曲霉与粗壮脉纹胞菌混合发酵生产酱油进行了研究。试验结果表明,豆渣部分代替豆粕,米曲霉与粗壮脉纹胞菌混合发酵生产酱油是可行的,优化得到的制曲原料配比为:m(豆粕):m(豆渣):m(麸皮)=4:4:1,原料m(原料干基):m(水)=1:2.0润水;最佳发酵条件为:菌曲料比[m(粗壮脉纹胞菌曲料):m(米曲霉曲料)=1:3],发酵温度45℃,食盐水浓度13.5%,发酵时间15d。该条件下,不仅可用豆渣代替44%的豆粕而降低原料成本,而且还可提高原料蛋白利用率平均达6.87%。

The bean dregs instead part of soybean meal in production of soy sauce was carried out by the fermentation with the mixed strains of Aspergillus oryzae and Neurospora crassa.The results showed that mixed fermentation of Aspergillus oryzae and Neurospora crassa with the bean dregs instead part of soybean meal was feasible.The optimal medium composition for koji-making was:soybean meal:bean dregs:wheat bran = 4:4:1,dry raw materials:water = 1:2.0.The optimized fermentation conditions were as follows:koji proportion of different bacteria (Neurospora crassa:Aspergillus oryzae) was 1:3,fermentation temperature was 45 ℃,the saline concentration was 13.5 %,fermentation time was 15 d.Under this condition,not only the raw materials cost was lowered by bean dregs instead 44 % of soybean meal,the protein utilization of raw materials was also significantly improved by the average of 6.87%.