微生物协同发酵生产海鲜调味料的技术研究  

Production of seafood condiments in cooperative fermentation technology

作　　者：赵祥忠[1] 张合亮[1] 杨晓宙 

机构地区：[1]齐鲁工业大学食品与生物工程学院,山东济南250353 [2]国家海产贝类工程技术研究中心,山东威海264200

出　　处：《中国酿造》2014年第5期72-76,共5页China Brewing

基　　金：国家"十二五"科技支撑计划资助项目(2011BAD45B01)

摘　　要：以贝类下脚料为原料,采用微生物协同发酵制备了贝类海鲜调味料。探讨了米曲霉(Aspergillus oryzae)和热带假丝酵母(Candida tropicalis)单独发酵与协同发酵对可溶性蛋白质和氨基酸态氮含量的影响,优化了复合菌株的协同发酵的条件,确定了贝类海鲜调味料的最佳发酵条件为贝类下脚料粉碎处理后溶解成250g/L的溶液,添加1.5%的葡萄糖,调节pH值为7.0,接入5%的复合菌株,35℃培养48h后升温至50℃发酵72h,制得了氨基酸态氮含量为1.35%的贝类海鲜调味料。Seafood condiments were prepared by cooperative fermentation using shellfish scraps as raw material. The effect of separate fermentation and cooperative fermentation between Aspergillus oryzae and Candida tropicalis on the content of soluble protein and amino nitrogen was discussed, and the cooperative fermentation condition of multi-culture starter was optimized. The optimal fermentation condition for shellfish seafood condi- ments was obtained, shellfish scraps were dissolved in 250 g/L solution with addition of 1.5% glucose after the pretreatment process of shatter. Then the solution was adjusted to pH 7 and added 5% multi-culture starter. The solution was cultured at 35℃ for 48 h and then fermented for 72 h at 50℃. Finally, a kind of delicious seafood condiment containing 1.35% amino nitrogen was prepared.

关 键 词：贝类下脚料 协同发酵 海鲜调味料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]