腐乳发酵中毛霉菌丝的自溶及其影响因素研究  

Study on Mucor Hypha Autolysis and Its Influencing Factor in Course of Sufu Fermentation

作　　者：吴拥军[1] 王嘉福[1] 陈昌泽[1] 龙菊[1] 许文钊[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农业生物工程重点实验室,贵州贵阳550025

出　　处：《食品科学》2008年第6期212-217,共6页Food Science

摘　　要：对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和N-乙酰氨基葡萄糖酶进行研究,旨在探索腐乳毛霉后发酵菌丝自溶机理。在保持腐乳发酵所需各种酶活力的同时,达到后期腐乳成熟及毛霉菌丝充分自溶,以提高腐乳品质。结果表明:甲壳素酶是影响毛霉菌丝自溶的关键酶;温度是影响菌丝自溶的主要因素;香辛料(砂仁)对几丁质酶活力影响较大。通过正交试验确定:控制适宜的香辛料比例,温度30℃,初始pH6.5,初始酒精度10°,初始NaCl浓度11%并添加0.2%几丁质进行腐乳发酵。70d完全成熟,腐乳毛霉菌丝长度比对照低4.1倍。The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation. In the secondary sufu fermentation stage each kind of enzyme activity maintaince, as well as up to maturation later period mucor hypha sufficient autolysis were achieved to improve sufu quality. The results showed that the key enzyme is chitinase influencing sufu mucor hypha autolysis; The temperature is obvious factor influencing hypha autolysis. Analysis of orthogonal test showed that on the conditions of temperature 30 ℃, pH 6.5, initial alcoholicity of 10° , initial NaCl concentration 11%, and adding 0.2% chitin and spice, sufu fermentation achieves maturation after 70 d, and the hypha length is 6 mm less 4.1 fold than that of control.

关 键 词：腐乳毛霉 菌丝自溶 几丁质酶 酶活力测定 

分 类 号：TS261.12[轻工技术与工程—发酵工程]