纳豆枯草芽孢杆菌对老陈醋中阿魏酸的影响  

Effect of Bacillus subtilis natto on Ferulic Acid in Aged Vinegar

作　　者：董红兵[1] 蔡凯 黄程 龚元元 汪超 祁勇刚 张亮子 DONG Hong-bing;CAI Kai;HUANG Cheng;GONG Yuan-yuan;WANG Chao;QI Yong-gang;ZHANG Liang-zi(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China;Research Center of Food Fermentation Engineering and Technology in Hubei Province,College of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Wuhan Yiyuantang Biotechnology Co.,Ltd.,Wuhan 430223,China)

机构地区：[1]武汉商学院食品科技学院,武汉430056 [2]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,武汉430068 [3]武汉一元堂生物科技股份有限公司,武汉430223

出　　处：《中国调味品》2022年第1期72-76,共5页China Condiment

基　　金：国家自然科学基金项目(32001705);湖北省教育厅科学技术研究项目(B2017567)。

摘　　要：以纳豆枯草芽孢杆菌为研究对象,用于以玉米为原料的老陈醋发酵。结果表明,糖化酒精发酵第3天接种5.0%的纳豆枯草芽孢杆菌种子液,醋酸发酵结束时的醋汁中阿魏酸含量高达59.36 mg/L。纳豆枯草芽孢杆菌分别接种于玉米、麸皮和谷糠浆液,阿魏酸含量随着发酵时间的延长均先显著增大而后缓慢减小,均在24 h时达到最大值,分别为3.729,1.018,0.661 g/L,而谷糠不粉碎时,阿魏酸缓慢增加,至36 h时其含量为0.087 g/L,仅为粉碎谷糠发酵24 h时的13.16%。采用老陈醋传统酿造工艺,接种纳豆枯草芽孢杆菌酿造的老陈醋,阿魏酸含量为32.45 mg/L,是不接种老陈醋的3.7倍、高粱特级老陈醋的近10倍。添加纳豆枯草芽孢杆菌种子液,提高了老陈醋阿魏酸含量,为工业化生产提供了理论基础。Bacillus subtilis natto is used for fermentation of aged vinegar with corn as the raw material.The results show that 5.0% Bacillus subtilis natto seed solution is inoculated on the 3 rd day of saccharification alcohol fermentation,and the ferulic acid content is up to 59.36 mg/L at the end of acetic acid fermentation.The ferulic acid content of Bacillus subtilis natto is significantly increased at first and then decreased slowly with the extension of fermentation time,and reaches the maximum value at 24 h,which is 3.729,1.018,0.661 g/L respectively.However,the ferulic acid is increased slowly when rice bran is not crushed,and the content of ferulic acid is 0.087 g/L at 36 h,which is only 13.16%of crushed rice bran fermentation at 24 h.The ferulic acid content of aged vinegar inoculated with Bacillus subtilis natto is 32.45 mg/L,which is 3.7 times of that of non-inoculated aged vinegar and nearly 10 times of that of sorghum super-grade aged vinegar.Adding seed liquid of Bacillus subtilis natto has increased the ferulic acid content of aged vinegar and provided theoretical basis for industrial production.

关 键 词：纳豆枯草芽孢杆菌 老陈醋 阿魏酸 糖化 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]