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Research on production technology of soy sauce with double-strains

Wang ShengCai

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Abstract

Fermentation technology of soy sauce with mixed strains of 3.042 Aspergillus oryzae and AS 3.350 Aspergillus niger was studied.The results showed that content of glutamic acid increased by 30% when fermentation with 80% of Asp.oryzae and 20% of AS 3.350 Asp.niger.The utilization rate of total nitrogen in raw materials and yield of amino acids were improved,as well.Color,flavor and taste of soy sauce fermented with new developed technology was better than that with single strain Asp.oryzae.

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What this paper is about

Fermentation technology of soy sauce with mixed strains of 3.042 Aspergillus oryzae and AS 3.350 Aspergillus niger was studied.The results showed that content of glutamic acid increased by 30% when fermentation with 80% of Asp.oryzae and 20% of AS 3.350 Asp.niger.The utilization rate of total nitrogen in raw materials and yield of amino acids were improved,as well.Color,flavor and taste of soy sauce fermented with new developed technology was better than that with single strain Asp.oryzae.

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Available abstract

Fermentation technology of soy sauce with mixed strains of 3.042 Aspergillus oryzae and AS 3.350 Aspergillus niger was studied.The results showed that content of glutamic acid increased by 30% when fermentation with 80% of Asp.oryzae and 20% of AS 3.350 Asp.niger.The utilization rate of total nitrogen in raw materials and yield of amino acids were improved,as well.Color,flavor and taste of soy sauce fermented with new developed technology was better than that with single strain Asp.oryzae.

Key concepts: Aspergillus oryzae, Food science, Fermentation, Flavor, Aspergillus niger, Chemistry, Raw material, Taste

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