陳楚]; 鄭寶東
福建農業大學土地與環境學系!福州350002; 福建農業大學食品科技研究所!福州350002

【中文摘要】 雞(土從)連續發酵生產營養醬油,其最適接種量為20％,發酵時間7d;果膠酶和纖維素酶混合處理發酵液,可顯著提高氨基態N和總N含量,氨基酸生成率達62.8％。

【英文摘要】 The continuous zymotechnique of Termitomyces fuliginosus was used in the processing of nutritional sauce. The result showed that the most suitable inoculation rate was 20 % while the most suitable fermentation time was 7d. Through treating the fermented syrup with mixed pectase and cellulase, the content of the amino nitrogen and the total nitrogen of the syrup was increased significantly with an amino acid production rate of 62.8%.

【中文關鍵詞】 雞(土從); 深層發酵; 營養醬油; 氨基酸生成率
【英文關鍵詞】 Termitomyces fuliginosus Heim; Deep fermentation; Nutritional sauce; Amino acid production rate
【基金】福建省科委科技攻關項目

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1996年04期 【DOI】CNKI:SUN:SYJB.0.1996-04-011