复合微生物发酵制备鳕鱼皮多肽的工艺探索  

Preparation Technology of Cod Skin Peptides by Mixed Microbes Fermentation

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

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

出　　处：《农产品加工（下）》2012年第3期42-45,50,共5页Farm Products Processing

基　　金：山东省自然科学基金(Y2007D07)

摘　　要：利用从酒曲、纳豆、菌肥、海鱼肠道中提取的4种微生物对鳕鱼皮进行混合菌发酵。利用微生物产生的高效蛋白酶、脂肪酶的作用水解鳕鱼皮蛋白,利用酵母菌的作用降低乃至去除鱼腥味,制备得到鳕鱼皮多肽。根据单因素试验,选择对发酵影响较大的微生物接种量、发酵温度、微生物添加比例和鱼皮与水的比例4因素进行正交试验,对发酵条件进行进一步优化,得到最佳发酵条件为:细菌、霉菌与酵母菌添加比为2∶1∶1,发酵温度30℃,鳕鱼皮与水质量比1∶1.5,鳕鱼皮的水解度可达50.65%,鱼腥味较轻微。Cod skin is fermented by four mixed microorganisms isolated from distiller’s yeast,Natto,fertilizer and the guts of marine fishes.High efficient protease and lipase from microorganism decomposes cod skin peptides and the yeast is used to reduce or even remove the fishy smell.According to the single factor experiment of optimal proportion of added microorganisms, the optimum inoculum proportion,the optimum fermentation temperature and the proportion of cod skin with water,four factors orthogonal experiment to determine the best fermentation conditions,the results obtain the add of bacteria： fungi： yeast is 2∶1∶1, the fermentation temperature is 30 ℃,the proportion of cod skin with water is 1∶1.5,the degree of hydrolysis of cod skin is 50.65%,the fishy smell is slight.

关 键 词：水解度 多肽 微生物 混合发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]