菌种耦合发酵米渣生酱油的品质和抗氧化活性  

Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures

作　　者：钟文秀[1] 袁江兰[1] 李传雯 康旭[1] 何首春[1] ZHONG Wenxiu;YUAN Jianglan;LI Chuanwen;KANG Xu;HE Shouchun(School of Food and Biological and Engineering, Hubei University of Technology, Wuhan 430068, China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品科学》2017年第6期55-61,共7页Food Science

基　　金：国家自然科学基金面上项目(31371741)

摘　　要：以高盐稀态法酿造米渣生酱油,探究菌种耦合对其品质和抗氧化活性的影响。4组不同菌种耦合发酵的米渣生酱油品质测定结果表明其各项质量指标均达到GB 18186—2000《酿造酱油》中一级酱油的标准,其中S4生酱油(米曲霉耦合黑曲霉和鲁氏酵母发酵)游离氨基酸总量达到41.81 g/L,4种米渣生酱油的总氨基酸、必需氨基酸、呈味氨基酸和抗氧化氨基酸的质量浓度均高于同时发酵的大豆生酱油S5生酱油(米曲霉发酵)。S3生酱油(米曲霉耦合鲁氏酵母发酵)和S4生酱油的抗氧化活性普遍高于S1生酱油(米曲霉发酵)和S2生酱油(米曲霉耦合黑曲霉发酵),各结果均表明S3的抗氧化活性最强,清除羟自由基的能力达到等质量浓度VC的最高175.42倍,对1,1-二苯基-2-三硝基苯肼自由基清除能力达到VC的2.16倍。抗氧化活性受发酵温度影响明显,分别在35℃和50℃发酵时出现峰值。多菌种耦合发酵对米渣生酱油品质和抗氧化活性均有明显改善,其中鲁氏酵母发挥了明显作用。In this study,we evaluate the quality and antioxidant activity of raw sauce produced by high-salt liquid-statefermentation of rice dregs with mixed starter cultures.The results showed that all four rice sauces fermented by differentmixed starters reached the quality requirements of the Chinese national standard GB18186-2000for first-grade soy sauce.The sauce fermented by soy sauce koji containing Aspergillus oryzae and Aspergillus niger plus Zygosaccharomyces rouxii(S4)contained41.81g/L total free amino acids.The rice sauces had higher contents of total amino acids,essential aminoacids,flavor amino acids and antioxidant amino acids than soy sauce fermented by Aspergillus oryzae(S5).The antioxidantactivity of the rice sauces fermented by soy sauce koji containing Aspergillus oryzae alone(S3)and both Aspergillusspecies(S4)plus Zygosaccharomyces rouxii was higher than that of their counterparts(S1and S2)obtained without theuse of Zygosaccharomyces rouxii.S3was found to have the strongest antioxidant activity,showing a175.42-and2.16-foldincrease in hydroxyl and DPPH radical scavenging capacity compared with VC,respectively.The antioxidant activity ofrice sauce was strongly influenced by fermentation temperature,reaching a peak at35and50℃.In conclusion,the qualityand antioxidant activity of rice sauce fermented with mixed cultures could be considerably improved compared with singleculture fermentation,which is greatly attributed to Zygosaccharomyces rouxii.

关 键 词：米渣生酱油 品质 抗氧化活性 菌种耦合 鲁氏酵母 

分 类 号：TS264.2[轻工技术与工程—发酵工程]