豆豉生产中高大毛霉和纳豆芽孢杆菌HT8共发酵条件研究  

Research on Co-fermentation Condition of Two Kinds of Microbes in Douchi Production

作　　者：方雅洁 和七一[1] 陈治霖[1] 陈斌[1] 

机构地区：[1]重庆师范大学生命科学学院重庆高校生物活性物质工程研究中心活性物质生物技术教育部工程研究中心,重庆401331

出　　处：《重庆师范大学学报（自然科学版）》2015年第4期131-135,共5页Journal of Chongqing Normal University:Natural Science

基　　金：重庆市科技攻关重点项目(No.CSTC2012GG-YYJSB80002)

摘　　要：通过实验室人工模拟条件,以豆豉感官、生长和纳豆激酶活性作为评判标准,首先采用单因素实验探索了豆豉生产中高大毛霉和纳豆芽孢杆菌HT8共发酵的接种量、菌种比例、接种时间和发酵温度4个单因素的最佳条件,然后通过正交实验探索了这4个因素的联合最佳条件。结果表明,高大毛霉和纳豆芽孢杆菌共发酵的最佳接种量为4%,菌种比例为10∶1,培养温度为25℃,发酵时间为56 h;在此条件下毛霉生长繁茂,豉香浓郁,且纳豆激酶活力达1 092.71IU·mL-1。高大毛霉和纳豆芽孢杆菌HT8混合发酵在保持豆豉原有风味的同时丰富了发酵产生的蛋白酶系,使之具有纳豆激酶活性,为新型保健食品的开发提供了新思路。In the present study, through laboratory simulation of artificial climate with chamber, the best co-fermentation conditions of Mucor mucedo and Bacillus natto HT8 were investigated in Douchi productive process. The single factor experiment was em- ployed to investigate the best condition of four co-fermentation factors for the co-fermentation, which included total bacteria inocula- tion quantity, the ratio of the two bacteria inoculation, fermentation time and cultivation temperature. The orthogonal experiment was then used for combined the best condition for the co-fermentation based on the results of single factor experiment. The organo- leptic comfort of fermented soy beans, growth of Douchi, and the activity of Nattokinase were used as evaluating indicator. The re- sults showed that the optimal bacteria inoculation quantity is 40/00 , the best strain ratio between Mucor mucedo and Bacillus natto HT8 is 10 ： 1, the optimal cultivation temperature is 25 ℃, and the best fermentation time is 56 hours. Under the combined condi- tion, the Mucor mucedo hyphae growth and Douchi natural quality are both excellent, and the Nattokinase activity reached to 1 092.71 IU·mL-1. The co-fermentation retained the original flavor of Douchi, and also produced abundant proteases. This meth- od makes the Douchi with nattokinase activity, and provides with new technique for the development of new-type health-caring food. Key words： Douehi production; Bacillus natto HT8; Mucor mucedo; co-fermentation; nattokinase

关 键 词：豆豉生产 纳豆芽孢杆菌HT8 高大毛霉 共发酵 纳豆激酶 

分 类 号：Q503[生物学—生物化学] Q556