文献类型：期刊文献

英文题名：Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76

作者：Xu, Defeng[1];Li, Caihong[2];Zhao, Mouming[3];Fengc, Yunzi[3];Sun, Lijun[1];Wang, Yaling[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Guangdong, Peoples R China;[2]Guangdong Med Coll, Inst Biochem & Mol Biol, Donguan 523808, Guangdong, Peoples R China;[3]South China Univ Technol, Sch Light Ind & Food Sci, Guangzhou, Guangdong, Peoples R China

年份：2013

卷号：2

期号：4

起止页码：344

外文期刊名：BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

收录：ESCI(收录号：WOS:000219161400009)、Scopus(收录号：2-s2.0-84887159340)、WOS

基金：The authors gratefully acknowledge the National Natural Science Foundation of China (31201309), the National Science & Technology Supporting Project for the 11th Five-Year Plan (No. 2009BADB9B05) and the Key Technology Research and Development Program of Guangdong Province (No. 2009A010700004) for their financial supports.

语种：英文

外文关键词：Aspergillus; Soy sauce fermentation; Strain performance; Improvement

外文摘要：To assess the improvement of Aspergillus oryzae HG76 on soy sauce fermentation, the items of biochemical compositions, molecular weight distribution (MWD), free amino acids (FAA) and volatile flavor compounds (VFC) profiles in the soy sauce fermented by A. oryzae HG76 were comparatively studied with the control fermented by A. oryzae HN3042. The results revealed that the concentrations of saltless soluble solid, total acids, total nitrogen, amino nitrogen, and low molecular weight peptides in A. oryzae HG76 fermenting mash were enhanced to different extent over the control. Furthermore, the amounts of taste-enhancing FAA and VFC in mash fermented by A. oryzae HG76 were noted at higher concentrations than in the control. From these combining evidences, we conclude that A. oryzae HG76 possesses improved fermenting performance and has a potential application in soy sauce fermentation. (C) 2013 Published by Elsevier Ltd.