摘要
以用枯草芽孢杆菌DC-2为发酵菌株,以纤溶酶活性为指标,对提高细菌型豆豉的纤溶酶活性关键技术进行了研究。主要探讨了装料量、大豆含水量、种龄、接种量、发酵温度和发酵时间等因素对酶活力的影响。结果表明,能够提高细菌型豆豉的关键技术参数为:100L容器中装入含水量为80%的大豆40kg,然后添加2%葡萄糖,接入2%的种龄为24h的种子液,33℃培养72h。在此发酵条件下,豆豉浸提液的最大纤溶酶活力提高了270IU/mL。
The key technology of how to improve the fibrinolytic activity of bacteria Douchi was studied with the Bacillus subtilis strain DC-2 for the fermentation and the plasmin activity as an indicator. The influence of the added material, soybean moisture content, seed age, inoculum size, fermentation temperature and fermentation time on the enzyme activities was discussed. The results showed that the improved key technical parameters： add the soybean with 80% water content 40 kg into the 100 L container, then add 2% glucose and 2% seed liquid inoculated for 24 h, incubate for 72 h under 33 ℃. In this optimized conditions, the maximum fibrinolytic activity was improved for 270 IU/mL.
出处
《中国调味品》
CAS
北大核心
2012年第3期67-71,共5页
China Condiment
关键词
细菌型豆豉
纤溶酶
发酵
bacteria-fermented Douchi
fibrinolysin
fermentation
