基于沪酿1.08及Candida versatilis SZ-1的共培技术强化郫县豆瓣瓣醅发酵的研究  

Studies on the enhancing Pixian horse-bean grains ferment by the co-culturing lactobacillus shanghai brewing 1.08 with Candida versatilis SZ-1

作　　者：李从虎[1] 郑佳[1] 谢菲[1] 陈欣[1] 黄钧[1] 黄著[1] 周荣清[1,2] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]四川大学制革清洁技术国家工程实验室,成都610065

出　　处：《中国调味品》2010年第3期66-70,共5页China Condiment

基　　金：四川省重点科技项目(07SG111-009)

摘　　要：描述了基于沪酿1.08及Candida versatilis SZ-1的共培技术强化郫县豆瓣瓣醅发酵的研究。结果表明,试验组pH值、总酸、氨基酸态氮等主要理化指标的变化趋势与对照的不存在显著区别,试验组的乙醇浓度几乎线性增长,达到11.78 g/100 g(干基)。采用沪酿1.08及C.versatilis SZ-1共培技术强化瓣醅发酵,提高了瓣醅中油酸乙酯、棕榈酸甲酯、棕榈酸乙酯等郫县豆瓣酱主要挥发性呈香组分比例,尤其是9,12-十八碳二烯酸乙酯增幅达7.4倍,缩短了瓣醅的发酵周期。Enhancing Pixian horse-bean grains fermentation by co-culturing lactobacillus shanghai brewing 1.08 with Candida versatilis SZ-1 was carried out in our present research.The results showed that no significant differences were observed for the change profile of the physical and chemical properties such as pH,total acid,amino acid nitrogen and so on,compare the test sample with the control sample,the alcohol concentration of test sample increased almost linerly,reached to 11.78 g/100 g dried wet.By the co-culturing both,the fermentation activity was enhanced,and theproportion of the main violate aromatic components of the horse-bean rains,such as ethyl loeate,hexadecanoic acid,methyl ester,hexadecanoic acid,ethyl ester and so on,were increased,especially 9,12-octadecadienoic acid,ethyl ester increased by 7.4 times,and then the period was shortened.

关 键 词：共培养 郫县豆瓣瓣醅 香味成分 耐盐乳酸菌 耐盐酵母菌 

分 类 号：TS264.24[轻工技术与工程—发酵工程]