摘要
以香菇(Lentinus edodes)菌丝粉中可溶性糖、呈味核苷酸和游离氨基酸等非挥发性呈味成分的释放率为指标,研究了米曲霉(Aspergillus oryzae)CICC 2436及其纤维素酶高产突变菌株Ⅱ5固态发酵香菇菌丝粉的效果。结果表明,米曲霉CICC 2436在其最佳发酵时间时香菇菌丝粉的可溶性糖、呈味核苷酸、游离氨基酸和非挥发性总呈味成分的释放率分别为22.50%、3.20%、3.06%、28.76%,而纤维素酶高产突变菌株Ⅱ5在其最佳发酵时间时香菇菌丝粉可溶性糖、呈味核苷酸、游离氨基酸和非挥发性总呈味成分的释放率分别为24.25%、3.42%、3.18%、30.85%,突变菌株Ⅱ5发酵香菇菌丝粉各种呈味物质的释放率均高于米曲霉CICC 2436。
Based on indicators of the release rates of non-volatile total taste components including soluble sugar,flavor nucleotides,amino acids ect.,the solid-state fermentation of mycelium powder of Lentinus edode with Aspergillus oryzae CICC 2436 and mutant strain Ⅱ 5 fermentation was studied.The results showed that the maximum release rates of soluble sugar,flavor nucleotides,amino acids and non-volatile total taste components from mycelium powder of Lentinus edodes were 22.5％,3.2％,3.06％ and 28.76％ with Aspergillus oryzae CICC 2436 fermentation,respectively.The maximum release rates of non-volatile taste components from mycelium powder of Lentinus edodes were 24.25％,3.42％,3.18％ and 30.85％ with mutant strain Ⅱ 5 fermentation,respectively.The release rate of various taste components from mycelium powder of Lentinus edodes with mutant strain Ⅱ5 fermentation were higher than those with Aspergillus oryzae CICC 2436 fermentation.
出处
《湖北农业科学》
北大核心
2013年第23期5735-5737,共3页
Hubei Agricultural Sciences
基金
湖北省教育厅项目(B2011908)
湖北省恩施州科技局研究与开发项目
湖北民族学院大学生创新项目(2011B019)
