摘要
采用发酵风味突出的枯草芽孢杆菌BJ3-2菌株,以氨基酸态氮为指标,通过单因素和正交实验,确定细菌型豆豉生产的最佳前发酵工艺,并测定了豆豉发酵各阶段酶活力及化学成分含量。结果表明,BJ3-2最佳前发酵条件为:泡豆水pH8·0,泡豆水温37℃,豆量(g):水量为1:4,泡豆时间10h,接种量4%,大豆装载量20%,发酵温度37℃,发酵时间2·5d;发酵豆豉的粗蛋白、游离脂肪酸、总酸和还原糖含量分别为35%、14·2%、1·8%和0·51%;蛋白酶(酸性、中性和碱性)、α-淀粉酶、脂肪酶及豆豉溶纤酶的最大酶活力分别为10·79U/g、25·04U/g、20·36U/g、1·25mg/g、2·15U/g及862·5U/mL。研究为BJ3-2菌株的进一步工业化应用奠定了基础。
The experiment took Bacillus subtilis BJ3-2 that had the best fermentation flavor as research material,taking the amino-acid nitrogen as the parameters,adopting signal factor and orthogonal experiment to assure the optimum primary fermenting condition of lobster sauce production.Experimental results showed that the optimum primary fermentative condition of BJ3-2 were pH 8.0 of soaking soy water,temperature of soaking soy water 37℃,soy volume 1：4,soaking time 10h,inoculation amount 4%,soy volume 20%,fermentation temperature 37℃ and fermentation time 2.5d.Under that condition,the contents of crude protein,free fatty acids,total acidity and reducing sugar were 35%,14.2%,1.8% and 0.51% separately.The max activity of acid protease,dispase,alkaline proteinase,α-amylase,lipase and fibrinolysin were up to 10.79U/g,25.04U/g,20.36U/g,1.25mg/g,2.15U/g and 862.5U/mL separately.Research laid the foundation for BJ3-2 strain further industrial application.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期191-194,333,共5页
Science and Technology of Food Industry
基金
贵阳市科技金资助项目([2007]筑科工合同字第17-2号)
关键词
豆豉芽孢杆菌
前发酵
氨基酸态氮
酶活力
Bacillus of lobster sauce
primary fermentation
amino-acid nitrogen
enzyme activity
