以提高酱油成曲酶活力为目标,在发酵培养基的基础上,添加不同碳源、氮源、无机盐进行试验。结果表明,在葡萄糖0.25%、NaNO30.1%、ZnSO40.05%的条件下成曲的蛋白酶活力为2 383.83U/g干基,糖化酶活力为117.82U/g干基,分别较对照组提高了36.75%和46.02%。用该优化组和对照组进行酱油低盐固态发酵比较,优化组得到的酱油,总氮含量和氨基态氮含量等各项质量指标均优于对照组。

In order to increase neutral protease and gluco-amylase activity in soy sauce koji,different carbon source,nitrogen source and inorganic salt were added to koji culture medium and their addition concentrations were optimized.Results indicated that neutral protease activity reached 2 383.83U/g dry matter and gluco-amylase 117.82 U/g dry matter in soy sauce koji cultured in medium with the additions of glucose 0.25%,NaNO3 0.1% and ZnSO4 0.05%,which were increased by 36.75% and 46.02% respectively compared with the control.Furthermore,several indices such as the total nitrogen and amino nitrogen of the optimal group were higher than that of the blank group in low-salt solid-state fermentation of soy sauce.