发酵法制备鳕鱼皮胶原多肽菌种的筛选及工艺优化  

Isolation of microbes and optimization of technical conditions for cod skin fermentation

作　　者：王丹丹[1] 梁丽琨[2] 邸维[1] 张京楼[1] 金海珠[1] 

机构地区：[1]烟台大学食品科学与工程研究所,烟台264005 [2]烟台大学生物化学系,烟台264005

出　　处：《食品科技》2011年第5期37-40,共4页Food Science and Technology

摘　　要：从纳豆、酒曲、醋曲和海鱼胃肠道中共分离得到253株具有蛋白酶、脂肪酶等酶活力和产乳酸能力的菌株,从中选出7株具有较高酶活力和产乳酸能力的菌株,分别为2株细菌、1株霉菌、2株酵母、2株乳酸菌。通过单因素实验对发酵鳕鱼鱼皮的工艺条件进行了优化。发酵的最佳条件为:发酵温度为30℃,发酵培养基中鳕鱼皮:水的比例为1:0.5,接种量为6%,细菌:霉菌:酵母菌:乳酸菌的比例为3:1:1:2。253 strains of microorganisms with protease and lipase activity and lactic acid production ability were isolated from Natto, distiller＇s yeast, koji of vinegar and the guts of marine fishes. 2 strains of bacteria, 1 strain of mould, 2 strains of yeast and 2 strains lactic acid bacteria, which showed high protease and lipase activity and high lactic acid production ability, were selected for cod skin fermentation. The optimal technical conditions for cod skin fermentation were obtained by single factor experiment. The optimum conditions was： fermentation temperature 30 ℃, the ratio of cod skin to water in medium 1：0.5, inoculation quantity 6%, bacteria：mould：yeast：lactobacillus 3：1：1：2.

关 键 词：高效降解菌 发酵 鳕鱼鱼皮 多肽 

分 类 号：TS201.3[轻工技术与工程—食品科学]