酱醪

另外，还发现酱醪的高盐环境会通过抑制微生物的生长代谢而缓减酱醪pH的下降速度，提高酱醪中蛋白酶的稳定性，从而影响酱油产品的氨基氮含量。

The amino nitrogen content in soy sauce product declined as protease activity and stability decreased . In addition , it was found that the high-salt enviroment could slow down the growth of microbes and retard the decline trend of pH in sauce mash .

耐盐乳酸菌与酵母菌在酱醪汁中协同作用的研究类植物乳杆菌的耐酸、耐胆盐及降胆固醇特性

Synergy of salt-tolerant lactic acid bacteria and yeast in the soy sauce mash

从老抽酱醪中分离耐盐性酵母的研究

Isolation of Salt Tolerant Yeast from Soy Sauce Mash

添加的增香酵母菌能利用酱醪中的还原糖和一些苦味氨基酸，使总氨基态氮下降。

Moreover , the addition of salt-tolerant yeast could enhance the consumption of reduced sugars and bitter amino acids in sauce mash .

耐盐乳酸菌不易单独在酱油发酵过程中添加，但与耐盐酵母同时添加后，酱醪中各种风味成分的种类和含量都有所增加，其中以酯类最为突出。

The soy sauce with salt tolerant yeast and salt-tolerant lactic acid bacteria contained more flavour component , but esters was really exceptional .

该文对老抽王酱油生产工艺中酱醪发酵阶段利用添加红曲提高产品质量进行了试验。

Adding red kojic rice during soy sauce mash fermentation to improve the quality of dark soy sauce was studied in this paper .

重点讨论低温制曲，酱醪发酵过程中各微生物生命活动对酱油品质和风味的影响。

Put the stress on the low temperature koji making and microorganism life act ivities'influence on the quality and flavour of soy sauce during sauce fermentation .

在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。

Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce .

酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。

The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials'proportion , soy sauce mash fermentation , dark reddish brown of caramel during the production .

该文介绍了传统酿造酱油先用低盐固态发酵制酱醅，后用高盐稀态酿制酱醪的工艺技术。

This paper introduced the traditional processing technology of brewing soy sauce , which made soy paste with low-salt solid fermentation firstly and then soy sauce mash with high-salt liquid fermentation .