制曲质量直接影响酱油品质,提升制曲稳定性和成曲质量,对于酱油的生产具有重要现实意义。该文研究了不同状态米曲霉(孢子萌发期、菌丝生长期和旺盛产酶期)混合制曲对制曲质量和发酵质量的影响,进一步分析了酱油中氨基酸和肽分布的情况。结果表明,不同状态米曲霉混合制曲可以提升制曲稳定性和酱油的氨基酸态氮、全氮指标。其中处于孢子萌发期的米曲霉混合制曲效果最佳,其成曲总蛋白酶活性可达4 044 U/g,酸性、碱性、中性蛋白酶和α-淀粉酶活性均高于常规成曲,发酵结束氨基酸态氮、全氮和谷氨酸分别提升了2.7%、3.3%和5.3%。发酵80 d时氨基酸态氮指标与常规酱油发酵120 d的指标相当,混合制曲可加速酱油的酿造。酱油中500 Da及以上分子质量的肽段占比、亲水和疏水性氨基酸含量得到提升,未分解的部分蛋白质被进一步降解。综上,不同状态米曲霉混合制曲可提升成曲质量和酱油品质,为酱油行业制曲质量和原料利用率提升提供理论参考。
Koji quality directly affects soy sauce quality.Improving koji stability and quality is crucial for soy sauce production.This study investigated the effects of mixed koji-making using Aspergillus oryzae at different growth stages (spore germination, hyphal growth, and active enzyme production) on koji quality and fermentation performance. Amino acid and peptide distribution in soy sauce were analyzed.Results showed that the mixed-culture koji fermentation improved koji stability and increased the amino acid nitrogen (AN) and total nitrogen (TN) in soy sauce.Koji with A.oryzae at the spore germination stage performed best, achieving a total protease activity of 4 044 U/g.Acid, alkaline, and neutral protease activities, as well as α-amylase activity, exceeded those of conventional koji.By the end of fermentation AN, TN, and glutamate contents increased by 2.7%, 3.3%, and 5.3%, respectively.After 80 days of fermentation, AN level matched those of conventional soy sauce at maturity (120 days of fermentation), indicating accelerated brewing.The proportion of peptides ≥500 Da and the contents of hydrophilic/hydrophobic amino acids increased, while undegraded proteins were further broken down.In conclusion, mixed koji-making with A.oryzae at different growth stages enhances koji quality and soy sauce properties.This study provides a theoretical basis for improving koji production and raw material utilization in the soy sauce industry.
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