Research on strategies for improving the quality of soy sauce seed koji
Using Aspergillus oryzae 3.042 as the research object, the effects of different carbon sources, nitrogen sources, and inorganic salts on the quality of soy sauce seed koji were investigated by using spore production, hydrophobicity, trehalose content, and spore germination rate as the evaluation ind...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-165.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850128865702182912 |
|---|---|
| author | ZHANG Jie, HUANG Linlin, WANG Lei, DONG Bin, YAO Yunping, HU Zhenhao, CHENG Peng, SONG Qian, ZHAO Guozhong |
| author_facet | ZHANG Jie, HUANG Linlin, WANG Lei, DONG Bin, YAO Yunping, HU Zhenhao, CHENG Peng, SONG Qian, ZHAO Guozhong |
| author_sort | ZHANG Jie, HUANG Linlin, WANG Lei, DONG Bin, YAO Yunping, HU Zhenhao, CHENG Peng, SONG Qian, ZHAO Guozhong |
| collection | DOAJ |
| description | Using Aspergillus oryzae 3.042 as the research object, the effects of different carbon sources, nitrogen sources, and inorganic salts on the quality of soy sauce seed koji were investigated by using spore production, hydrophobicity, trehalose content, and spore germination rate as the evaluation indicators. The results showed that glucose could increase the spore production, hydrophobicity and trehalose content of A. oryzae. Adding 5 g/kg of glucose (calculated by carbon element) could increase the spore numbers in seed koji by 34%. Ammonium sulfate, potassium dihydrogen phosphate and sodium dihydrogen phosphate could increase the spore number, hydrophobicity and germination rate of seed koji. Adding 3 g/kg of ammonium sulfate, the spore numbers of seed koji increased by 23% and the germination rate increased by 15 times. Adding 3 g/kg of potassium dihydrogen phosphate, the spore numbers of seed koji increased by 15% and the germination rate increased by 2 times. Adding 3 g/kg of sodium dihydrogen phosphate, the spore numbers of seed koji increased by 13% and the germination rate increased by 1.5-2.0 times. |
| format | Article |
| id | doaj-art-7375eeb41a2a4a7d90e3b00bdcf72e3a |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-7375eeb41a2a4a7d90e3b00bdcf72e3a2025-08-20T02:33:09ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-0144416516910.11882/j.issn.0254-5071.2025.04.024Research on strategies for improving the quality of soy sauce seed kojiZHANG Jie, HUANG Linlin, WANG Lei, DONG Bin, YAO Yunping, HU Zhenhao, CHENG Peng, SONG Qian, ZHAO Guozhong01.Tianjin Institute of Food Safety Inspection Technology, Tianjin 300308, China;;2.College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;;3.Shandong Qiaoxifu Food Group Co., Ltd., Zibo 255400, China;;4.Tianjin Limin Seasoning Co., Ltd., Tianjin 300308, ChinaUsing Aspergillus oryzae 3.042 as the research object, the effects of different carbon sources, nitrogen sources, and inorganic salts on the quality of soy sauce seed koji were investigated by using spore production, hydrophobicity, trehalose content, and spore germination rate as the evaluation indicators. The results showed that glucose could increase the spore production, hydrophobicity and trehalose content of A. oryzae. Adding 5 g/kg of glucose (calculated by carbon element) could increase the spore numbers in seed koji by 34%. Ammonium sulfate, potassium dihydrogen phosphate and sodium dihydrogen phosphate could increase the spore number, hydrophobicity and germination rate of seed koji. Adding 3 g/kg of ammonium sulfate, the spore numbers of seed koji increased by 23% and the germination rate increased by 15 times. Adding 3 g/kg of potassium dihydrogen phosphate, the spore numbers of seed koji increased by 15% and the germination rate increased by 2 times. Adding 3 g/kg of sodium dihydrogen phosphate, the spore numbers of seed koji increased by 13% and the germination rate increased by 1.5-2.0 times.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-165.pdfsoy sauce|seed koji|aspergillus oryzae|spore number|germination rate |
| spellingShingle | ZHANG Jie, HUANG Linlin, WANG Lei, DONG Bin, YAO Yunping, HU Zhenhao, CHENG Peng, SONG Qian, ZHAO Guozhong Research on strategies for improving the quality of soy sauce seed koji Zhongguo niangzao soy sauce|seed koji|aspergillus oryzae|spore number|germination rate |
| title | Research on strategies for improving the quality of soy sauce seed koji |
| title_full | Research on strategies for improving the quality of soy sauce seed koji |
| title_fullStr | Research on strategies for improving the quality of soy sauce seed koji |
| title_full_unstemmed | Research on strategies for improving the quality of soy sauce seed koji |
| title_short | Research on strategies for improving the quality of soy sauce seed koji |
| title_sort | research on strategies for improving the quality of soy sauce seed koji |
| topic | soy sauce|seed koji|aspergillus oryzae|spore number|germination rate |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-165.pdf |
| work_keys_str_mv | AT zhangjiehuanglinlinwangleidongbinyaoyunpinghuzhenhaochengpengsongqianzhaoguozhong researchonstrategiesforimprovingthequalityofsoysauceseedkoji |