雅致放射状毛霉MGC317菌株对发酵腐乳性能的影响  

Study on Properties of Actinomucor elegans MGC317 on Sufu Fermentation

作　　者：李达娜[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2011年第4期124-126,129,共4页Guizhou Agricultural Sciences

基　　金：贵阳市科技基金项目[(2005)筑科农字第20-7号]

摘　　要：为完善腐乳的酿造机制,以雅致放射状毛霉M3118和高大毛霉菌MHC-7为对照,对分离鉴定的雅致放射状毛霉菌株MGC317发酵腐乳过程进行了研究。结果表明：3个菌株前期发酵阶段产蛋白酶活力都较高,48 h达到最大值,为59.55~69.10 U/mL;后发酵过程中,MGC317发酵腐乳20 d时,蛋白酶活力达到最大值,为4.70 U/mL。3个菌株发酵腐乳的总酸和游离氨基酸态氮含量呈逐渐增加的趋势,其中,以MGC317较为明显,70 d时达1.55 g/100 g和0.6 g/100 g;而粗蛋白和黏度呈逐渐下降趋势;MGC317发酵成熟的腐乳,杂菌数最少。表明,MGC317菌株发酵腐乳具有风味独特、后熟期短、抗杂菌能力强等特点。Study on process of sufu fermentation by Actinomucor elegans MGC317 with Mucor mucedo MHC-7 and Actinomucor elegans M3118 as standard control was conducted to perfect the brewing mechanism.The results showed that with these three strains protease activities on primary fermentation stage were all high and reach their maximums at 48h（59.55~69.10U/mL）.During the post fermentation,the proteinase activity of MGC317 reached its maximum 4.7U/mL at 20 d.Total acid content and free amino-nitrogen raised especially with MGC317.It reached 1.55g/100g and 0.6g/100g at 70d respectively.But crude protein content and viscosity gradual declined during this period.Sufu fermented by MGC317 with the least mixed bacterium.These data indicated that sufu fermented with MGC317 had its own characteristics such as special flavor,short post-ripening period,anti-hybrid bacteria and so on.

关 键 词：MGC317 蛋白酶活力 发酵性能 化学组分 

分 类 号：TS201.3[轻工技术与工程—食品科学]