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《Journal of Anhui Institute of Mechanical and Electrical Engineering》 2001-03
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A brewing of nutuient soy sauce complemented with yeast autolysate by biological method

TAO Yu- gui1,YAO Hong- ping1,YU Feng- ling1,ZHANG Jin- sheng2 (1.Dept.of Bioch.Engn.,Anhui Institute of Mechanical& Electrical Engineering,Wuhu 241000,China;2.Wuhu Dingtai Brewing Factory,Wuhu 241000,China)  
A fermentation method for the production of soy sauce using a yeast autolysate was studied.The yeast autolysate produced by discarded brewer's yeast,first washed with water treated with NaHCO3and autolyzed,was mixed with the finished koji in the process of soy sauce.The optimal autolytic conditions were:added water m(yeast): m(H2O)=1:2,w(NaCL)=4% ,temperature 50℃ for 48h.The analytical results showed that ammo nitrogen reached 5.60 mg/mL- 1and that ammo nitrogen of first solution sauce reached 8.12 mg/mL- .It increased by 12% compared with CK(contrast).
【CateGory Index】: TS264.21
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