枯草芽孢杆菌腐乳发酵过程中主要成分的变化  

The Changes of Main Ingredients of Sufu Fermented by Bacillus subtillis

作　　者：陈忠杰[1] 胡燕[2] 

机构地区：[1]郑州牧业工程高等专科学校,郑州450011 [2]河南商业高等专科学校,郑州450044

出　　处：《中国调味品》2013年第7期40-43,共4页China Condiment

摘　　要：考察了不同温度条件下枯草芽孢杆菌在腐乳中的生长情况,并对腐乳在发酵过程中的蛋白、脂肪、游离脂肪酸、氨基态氮的含量变化进行了研究。结果表明:枯草芽孢杆菌在35℃左右生长良好,2天左右即可生长成熟。腐乳后酵7周后,蛋白含量由后酵起始的25.7g/100g缓慢降解到20.1g/100g;脂肪含量先是缓慢上升,后酵2周后稳定到24.5g/100g左右;游离脂肪酸含量总体呈降低趋势,达到6.4g/100g;游离氨基酸含量后发酵5周就可达到1.51g/100g,达到腐乳成熟的标准。Bacillus subtillis is one of the main strains used in sufu production in Wuhan areas of China. The growth condition of Bacillus subtillis in sufu under different temperatures and the changes of content of protein, fat, free fatty acid and amino nitrogen of sofu in fermentation process are investigated. The results indicate that Bacillus subtillis grows well at 35 ~ and it will grow mature after 2 days or so. After further 7 weeks of post-fermentation, the content of protein decreases from 25.7 g/100 g to 20. 1 g/100 g; the content of fat rises slowly firstly and reaches 24. 5 g/100 g after further 2 weeks of post-fermentation, the content of free fatty acid presents downtrend and reaches 6.4 g/100 g, the content of free amino acid reaches 1.51 g/100 g after further 5 weeks of post-fermentation, which is up to the mature standard of sufu.

关 键 词：枯草芽孢杆菌 腐乳 后酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]