期刊文献+

响应面法优化贝莱斯芽孢杆菌发酵水豆豉的工艺条件 认领 被引量:1

Optimization of Technological Conditions for Fermented Soya Beans by Bacillus velezensis Using Response Surface Methodology
在线阅读 下载PDF
收藏 分享 导出
摘要 发酵产品的质量与微生物的产酶能力和发酵条件息息相关。为提高水豆豉的发酵品质,采用单因素法结合响应面法对一株高产豆豉纤溶酶的贝莱斯芽孢杆菌发酵水豆豉的条件进行优化,以获取最佳的发酵条件。首先利用单因素法缩小发酵时间、温度和接种量的范围,然后通过响应面法以水豆豉中的氨基酸态氮含量和豆豉纤溶酶活性为指标,确定最优发酵条件为:时间5d,温度35℃,接种量0.01%。最终发酵的水豆豉氨基酸态氮含量为8.95g/kg,豆豉纤溶酶活性为420.05IU/g,与市售相比,豆豉纤溶酶活性升高约400倍。该研究为贝莱斯芽孢杆菌发酵水豆豉提供了理论依据。 The quality of fermented product is closely related to the enzyme production capacity and fermentation conditions of the microorganisms.In order to improve the fermentation quality of fermented soya beans,the single factor method combined with the response surface method is used to optimize the fermentation conditions of fermented soya beans by a strain of Bacillus velezensis with high production of fibrinolytic enzyme.After single factor experiment,the ranges of fermentation temperature,time and inoculation amount are reduced.And then,the optimum fermentation conditions are determined by response surface method with amino acid nitrogen and fibrinolytic enzyme activity of fermented soya beans as the indicators,that is the time of 5 d,the temperature of 35℃and the inoculation amount of 0.01%.Finally,the amino acid nitrogen content is 8.95 g/kg,the fibrinolytic activity is420.05 IU/g.Compared with the commercial products,the fibrinolytic activity of fermented soya beans is increased by about 400 times.This study has provided a theoretical basis for the fermentation of fermented soya beans by Bacillus velezensis.
作者 李杨 陈宇航 刘雪薇 裴晓方 LI Yang;CHEN Yu-hang;LIU Xue-wei;PEI Xiao-fang(West China School of Public Health/West China No.4 Hospital,Sichuan University,Chengdu 610041,China;Key Laboratory of Food Safety Monitoring and Risk Assessment in Sichuan Province,Chengdu 610041,China;Shanghai Municipal Center for Disease Control&Prevention,Shanghai 200336,China)
出处 《中国调味品》 CAS 北大核心 2020年第2期49-53,共5页 China Condiment
关键词 响应面法 贝莱斯芽孢杆菌 水豆豉 发酵 氨基酸态氮 豆豉纤溶酶 response surface methodology Bacillus velezensis fermented soya beans fermentation amino acid nitrogen fibrinolytic enzyme of fermented soya beans
  • 相关文献

参考文献5

二级参考文献42

共引文献21

同被引文献11

引证文献1

维普数据出版直通车
今日学术
投稿分析
职称考试

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈