微生物发酵缢蛏酶解液工艺研究  

Fermentation of enzymatic hydrolysate from Sinonovacula constricta by some microorganisms

作　　者：俞卓科[1] 陈瑶瑶[1] 陈婷婷[1] 杨海龙[1] 

机构地区：[1]温州大学生命与环境科学学院,温州325035

出　　处：《食品科技》2014年第5期251-254,共4页Food Science and Technology

基　　金：浙江省新苗人才计划项目(2012R424040);浙江省科技计划项目(2012C22028)

摘　　要：为了利用缢蛏生产呈味良好、风味独特的发酵调味品,分别采用米曲霉、啤酒酵母和乳酸菌对缢蛏酶解液进行发酵。结果表明,啤酒酵母最有利于改善缢蛏酶解液的风味,正交试验结果确定适宜的发酵条件为:缢蛏酶解液加葡萄糖4%,食盐量10%,接种量6%,初始pH值为5.5,发酵8 d,所得的发酵物可作为制备海鲜调味产品的基料。To produce a fermented seasoning with pleasant taste and unique flavor from Sinonovacula constricta, the enzymatic hydrolysate of S. constricta was fermented by lactobacillus, beer yeast and Aspergillus oryzae, respectively. The results showed that beer yeast was beneficial to the flavor, and the suitable fermentation conditions were adding 4% of glucose and 10% salt into the enzymatic hydrolysate, adjusting initial pH at 5.5, inoculating 6% of beer yeast, and fermenting 8 days. The fermentation broth could be used as basic material for seafood seasoning products.

关 键 词：缢蛏 酶解液 发酵 啤酒酵母 海鲜调味品 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]