双酶水解紫贻贝制备酵母调味料研究  

Preparation of Yeast-fermented Seasoner from Mytilus edulis Hydrolyzed by Bienzyme

作　　者：刘树青[1] 江晓路[1] 牟海津[1] 

机构地区：[1]中国海洋大学生命科学与技术学部,青岛266003

出　　处：《微生物学通报》2005年第6期58-62,共5页Microbiology China

基　　金：中国海洋大学校基金资助项目(No.2004JY06)

摘　　要：利用复合蛋白酶、复合风味蛋白酶、中性蛋白酶对紫贻贝进行双酶水解,水解效果比较后选择使用复合蛋白酶和复合风味蛋白酶作为复合水解酶,同时采用产酯酵母发酵技术制备调味料,通过电位滴定法测定单菌株和多菌株发酵对双酶水解贻贝肉产总酯的影响。结果表明:产酯酵母1274在双酶水解后,接种量为5%,发酵温度28℃,发酵时间72h时总酯含量为0.65%,相同条件下,产酯酵母1274和1202多菌株发酵时总酯含量为0.78%,经产酯酵母发酵后的调味料,酯香味浓郁,给予产品以发酵特有的风味。Protamex, flavorzyme and neutrase were used for bienzyme hydrolysis of Mytilus edulis. Protamex and flavorzyme were determined as the optimal hydrolases by analysis of hydrolysis effects. After bienzyme hydrolysis, ester forming yeast fermentation was used to prepare seasoner. The effects of fermentation of single or compound strains on the value of FAN were detected by formaldehyde titration method. The results showed that the value of FAN was 0. 65% when the conditions of ester forming yeast 1274 were as follows： inoculation volume 5% （ v/ v）, fermentation temperature 28℃ and culture time 72h after bienzyme hydrolysis; the value of FAN was 0.78% when the hydrolytic solution was fermented by compound strains including ester forming yeast 1274 and 1202 under the same fermentation conditions. After fermentation of ester forming yeast, the seasoner gave a fullbodied smell of ester with fermentation flavour.

关 键 词：紫贻贝 产酯酵母 发酵 双酶水解 

分 类 号：TS264.2[轻工技术与工程—发酵工程]