高温下多菌种酿造腐乳前酵工艺条件的研究  

Study on Prophase Fermentation Processing Conditions of Sufu Fermented by Multiple Microorganisms under High Temperature

作　　者：滕钰[1] 周鸿翔[1,2] 邱树毅[1,2] 郭艳[1] 宦贵连[1] 

机构地区：[1]贵州大学化学与化工学院,贵阳550003 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550003

出　　处：《中国调味品》2013年第3期84-88,111,共6页China Condiment

基　　金：贵阳市科技重大专项[(2010)筑科农合同字第8-2号]

摘　　要：在35℃下,利用雅致放射毛霉与米根霉进行混合腐乳发酵实验,测定了在不同菌种配比、培养时间、接种孢子浓度下蛋白酶活力、脂肪酶活力、糖化酶活力、α-淀粉酶活力及感官评分的情况,通过综合平衡法对多菌种酿造腐乳前酵条件进行正交优化,获得最佳前酵条件:菌种比例1∶1,发酵时间36h,孢子浓度1.5×107个/mL。The mixed sufu fermentation experiment is made by Actinomucor elegans and Rhizopus oryzae at 35 ℃. The activities of protease, lipase, glucoamylase, a-amylase and sensory score are determined in different ratios of strains, culturing time, spore concentration. And the conditions in the prophase fermentation of sufu fermented by multiple microorganisms are optimized by Comprehensive Equilibrium Method, the optimum prophase fermentation conditions are as follows, ratio of strain is 1 ： 1, fermentation time is 36 h and spore concentration is 1.5 × 10^7/mL.

关 键 词：腐乳 高温 前酵 正交优化 

分 类 号：TS264.25[轻工技术与工程—发酵工程]