Comparison Of The Performance Of Brewing Soy Sauce With Different Aspergilvss Oryzae In Rapid Fermentation Process

Soy sauce is a kind of nutritional fermented condiment,the current domestic main brewing soy sauce processing technologies,which are the high-salt diluted state method,the low-salt solid state method and part-brewing solid-diluted state fermentation.Method of high-salt diluted state is better because that the soy sauce made by it has high quality and the best flavor.But high salt diluted state fermentation process is long fermentation lasting period,takes up more equipment,has high investment.And the low salt solid-state soy sauce fermentation period is short,but the quality of soy sauce is low,generally it is third grade soy sauce.The rapid fermentation of soy sauce with medium temperature fermentation can shorten the fermentation period,the quality of soy sauce is higher,and the volatile loss of flavor compounds with low boiling point can be reduced.This study adopted two different temperature control mode of rapid fermentation of soy sauce production process,to compare the fermentation performance of Aspergillus oryzae 3.042?Aspergillus oryzae A100-8 and an Aspergillus oryzae using by enterprise production,in the process of fermentation respectively add Zygosaccharomyces rouxii and Torulopsis versatilis.It was found that Compared with koji enzyme activities of A.oryzae A100-8,A.oryzae 3.042 and enterprise Aspergillus oryzae three kinds of Aspergillus oryzae optimal time was 36 h.And A.oryzae A100-8 in protease,saccharifying enzyme,cellulose enzyme activity was higher.It was obvious that A.oryzae A100-8 can break down starch raw material substrate well,and in the late fermentation process under the condition of low pH value,it still can make good use of the protein raw materials.It's found through the determination of the physicochemical indexes of sauce,that under the condition of the first rapid fermentation,the soy sauce of brewing by A.oryzae A100-8 had significantly higher contents of total acid,amino acid nitrogen than the two kinds of soy sauce brewing by other aspergillus oryzae;And in the second fermentation process condition,the soy sauce brewing by A.oryzae A100-8 had advantage on the total acid,total nitrogen content.Adding yeast made the soy sauce flavor substances was more abundant,the ethanol content increased obviously,especially after the addition of S yeast,the contents of ethanol in the soy sauce of three kinds of Aspergillus oryzae had reached more than 2.20ml/100ml.By comparing the soy suce yield of three kinds of aspergillus fermented,found that the yield of soy sauce brewing by A.oryzae A100-8 and enterprise Aspergillus Oryzae was obviously higher than that of Aspergillus oryzae 3.042 fermentation production.And A.oryzae A100-8 had a better performance in protein utilization,reached more than 72%.Flavor detection results showed that the soy sauce brewing by three kinds of Aspergillus oryzae are different in flavor,but soy sauce fermenting by A.oryzae A100-8 had more abundant flavor substances than the soy sauce brewing by the other two kinds of by Aspergillus oryzae;comparing the two kinds of process found that soy sauce fermenting by the second process had 71?86 kinds of flavor substances which is richer than the 58?67 kinds of flavor substances of the soy sauce brewing by the first fermentation process,and its esters significantly more than the soy sauce of first fermentation process.It can be seen that in the two kinds of quick brewing process,Aspergillus oryzae A100-8 fermented soy sauce in the physicochemical indexes and types of volatile flavor was better than the other two species of Aspergillus,and the quality of soy sauce brewed by the second fermentation process was higher than the first fermentation process.