纯种强化发酵细菌型豆豉研究  

Production of bacterial fermented Douchi by pure fermentation

作　　者：吴拥军[1] 孟望霓 李耀中[1] 詹寿年[1] 吴玉俊[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省产品质量检验检测院,贵州贵阳550006

出　　处：《中国酿造》2011年第9期56-60,共5页China Brewing

基　　金：贵阳市工业公关项目(筑科工合同字[2010]第1-68号);贵阳市人才基金(筑人才办合同字[2010]第23号);贵州大学人才引进项目(贵大人基合字[2010]第022号)

摘　　要：研究以纯种强化发酵细菌型豆豉为基础,以氨基酸态氮为指标,通过正交试验确定了前发酵条件对豆豉感官评价的影响。结果表明,枯草芽孢杆菌RH3519和BJ1-3最佳前发酵条件为泡豆水pH值为8.0,水温40℃,泡豆12h,接种量1.5%,发酵温度37℃,发酵3d。其中RH3519发酵的豆豉,氨基酸态氮及总酸含量分别为1.12g/100g、0.27g/100g,显著高于枯草芽孢杆菌BJ1-3和自然发酵的豆豉,且色泽与风味最佳。经初步工业放大试验显示,RH3519发酵的豆豉色泽更接近于自然发酵的豆豉,拉丝丰富,豉香诱人,且质地均匀,酱香浓郁,可作为工业纯种强化发酵生产豆豉的优良候选菌株。For the production of bacterial fermented Douchi by pure fermentation, the effects of primary fermentation conditions on sensory evaluation of Douchi were determined by orthogonal experiment using amino acid nitrogen as indicator. The results showed that the optimum primary fermentation conditions of Bacillus subtilis RH3519 and Bacillus subtilis B J1-3 were as follows： pH value of soaking water 8.0, temperature of soaking water 40℃, soaking time 12h, inoculum size 1.5%, fermentation temperature 37℃ and fermentation time 3d. Under these conditions, the contents of amino acid nitrogen and total acid of the Douchi fermented by RH3519 were 1.12g/100g and 0.27g/100g, respectively, which were significantly higher than those of the Douchi fermented by BJI-3 and nature fermentation. Furthermore, the color and flavor of the Douchi fermented by RH3519 were best. The industrial scale-up experiment suggested that the color of the Douchi fermented by RH3519 was closer to that of nature fermented Douchi. The Douchi fermented by RH3519 had rich sticky silk, attractive flavor, and uniform texture. Hence, B. subtilis RH3519 was a good candidate for the industrial production of bacterial fermented Douchi by pure fermentation.

关 键 词：细菌型豆豉 枯草芽孢杆菌 纯种强化发酵 酶活力 

分 类 号：TS264.2[轻工技术与工程—发酵工程]