发酵法脱除萝卜红色素异味的菌种筛选  

Screening of Strains for Off-flavor Removal from Red Radish Pigment by Fermentation

作　　者：阳晖[1] 彭秀分 余思瑾 黄洁 豆念 罗雪 李昌满[1] 宁诗颢 YANG Hui;PENG Xiu-fen;YU Si-jin;HUANG Jie;DOU Nian;LUO Xue;LI Chang-man;NING Shi-hao(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408100,China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408100

出　　处：《食品研究与开发》2023年第9期144-151,共8页Food Research and Development

基　　金：重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0514)。

摘　　要：为解决萝卜红色素中含有异味的问题,以萝卜红色素为研究对象,以感官评分和萝卜红色素含量为指标,筛选出能有效脱除萝卜红色素中异味的菌株,并优化发酵条件。结果表明,脱味效果较佳的4株菌,分别为酿酒酵母、黑曲霉、米曲霉和米根霉,最佳质量比为2∶2∶1∶0;最佳发酵条件为发酵时间60 h、发酵pH5.0、发酵温度30℃、复配菌种接种量2%。在该条件下,萝卜红色素的感官评分为8.70±0.07,萝卜红色素的提取量为0.022 mg/g。The strains that can effectively remove off-flavor from red radish pigment were screened with the sensory score and the content of red radish pigment as the indexes.Then,the fermentation conditions of the strains were optimized.The results showed that four strains(Saccharomyces cerevisiae,Aspergillus niger,Aspergillus oryzae,and Rhizopus oryzae)demonstrating good performance of removing off-flavor from red radish pigment were screened out.The fermentation conditions were optimized as the inoculation amount of 2%,the ratio of 2∶2∶1∶0 of the four strains,and fermentation at 30℃and pH5.0 for 60 h.Under these conditions,the sensory score of the red radish pigment was 8.70±0.07,and the yield of red radish pigment extraction was 0.022 mg/g.

关 键 词：萝卜红色素 菌种 筛选 脱异味 发酵 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS205.5[轻工技术与工程—食品科学与工程]