利用副干酪乳杆菌发酵风味鱿鱼制品条件研究  

Study on fermentation conditions of flavor squid products by Lactobacillus paracasei

作　　者：黄乐丹[1] 吴祖芳[1] 张林楠 白政泽 翁佩芳[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波飞润海洋生物科技有限公司,浙江宁波315700

出　　处：《宁波大学学报（理工版）》2017年第3期6-11,共6页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：宁波市科技富民项目(2016C10031)

摘　　要：为进一步提高鱿鱼的食用品质,以北太鱿鱼作为副干酪乳杆菌Lpsi的发酵基质,研究料液比、菌株接种量、蔗糖添加量、发酵时间、发酵温度对鱿鱼发酵效果的影响.采用响应面法对发酵条件进行优化,得到副干酪乳杆菌发酵鱿鱼的最佳优化条件为:料液比1:1.92、发酵温度31.42℃、加糖量3.16%、接种量4%,发酵时间48 h.在此条件下,鱿鱼发酵液的实际氨基氮含量达到0.63 g·L^(-1).鱿鱼经过副干酪乳杆菌蛋白酶的分解作用,呈味氨基酸含量上升,提高了人体必需氨基酸含量及易消化吸收性,使其营养性和保健性得到进一步增强.In order to further improve the edible quality of North Pacific squid products, North Pacific squid was used as the fermentation substrate of Lactobacillus paracasei. The effect of solid to liquid ratio, sucrose concentration, the quantity of inoculation of lactobacillus, fermentation time and fermentation temperature in fermented squid was evaluated. The response surface methodology was used to optimize the fermentation conditions and the optimal conditions for solid to liquid ratio, fermentation temperature, sucrose concentration, inoculation amount and fermentation time were determined as 1：1.92, 31.42 ℃, 3.16%, 4% and 48h, respectively. Experiments carded out under these conditions led to an amino nitrogen content of 0.63 g·L^-1. Decomposed by Lactobacillus paracasei protease, the content of amino acids in North Pacific squid increased, and its digestion and absorption and the content of essential amino acids in the human body also increased. In addition, its nutritional and health-care properties were further enhanced.

关 键 词：鱿鱼 副干酪乳杆菌Lpsi 发酵 响应面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]