油茶籽粕醬油制曲工藝優(yōu)化及其微生物群落分析

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中圖分類號：TS264.21 文獻標志碼：A 文章編號：1000-9973（2025）07-0108-07

DOI：10.3969/j.issn.1000-9973.2025.07.016

Optimization of Koji Making Process of Camellia oleifera Seed Meal Soy Sauce and Analysis of Its Microbial Community

JIANG Xing-xu1，HOU Lu-lu2，ZHU Jing1*，HOU Shuang-shuang1 （1.College of Food Science and Engineering，Xinyang Agriculture and Forestry University， Xinyang 464ooo，China; 2. College of Management，Xinyang Agriculture and Forestry University，Xinyang 464Ooo，China）

Abstract： Camellia oleifera seed meal has high protein content and can be used as protein source for soy sauce koji making.Therefore，with Camellia oleifera seed meal and soybean as the raw materials，the ratio of raw materials （soybean ： Camellia oleifera seed meal），Aspergillus oryzae inoculation amount， watering time，koji-making temperature and koji-making time as the factors，neutral protease activity， α -amylase activity and number of spores as the indexes，fuzzy mathematics comprehensive evaluation method and response surface method are used to optimize the koji making process of Camellia oleifera seed meal soy sauce. The optimal process is the ratio of raw materials of 4：1 ，Aspergillus oryzae inoculation amount of 0.4% ，watering time of and koji-making temperature of 32°C .After determination，the neutral protease activity is （3763.39±25.18 ） U/g ，the α -amylase activity is （2916.90±17.64）U/mL ，and the number of spores is （2.0000±0.1000）×109/g . The dominant bacterial communities of Camellia oleifera seed meal soy sauce koji are Weissella，Kurthia and Aspergillus.

Key words： Camellia oleifera seed meal; fuzzy mathematics; soy sauce;koji making; microbial community analysis

油茶（Camelliaoleifera）是我國特有的木本油料植物，其產(chǎn)量和產(chǎn)值逐年穩(wěn)步增長，有重要的經(jīng)濟價值[1]。（剩余8410字）