路南腐乳中优势菌株的筛选及其前发酵工艺优化  

Screening of Dominant Strains in Lunan Sufu and Optimization of Pre-Fermentation Technology

作　　者：陈晨 任燕林 陈中爱 皮雨冉 田娟 胡永金[1] CHEN Chen;REN Yan-lin;CHEN Zhong-ai;PI Yu-ran;TIAN Juan;HU Yong-jin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国调味品》2024年第12期30-35,52,共7页China Condiment

基　　金：科技人才与平台计划(202105AF150049);云南省高校食品微生物资源与利用重点实验室(云教发[2018]135号)。

摘　　要：以云南路南腐乳为研究对象,对毛坯样品中的优势菌株进行分离纯化,采用优势菌株对腐乳进行单菌和双菌混合发酵,以蛋白酶活力为评价指标,进行前发酵工艺优化,旨在提升路南腐乳的品质。研究结果:采用获得的5株优势菌株对腐乳进行单菌、双菌混合接种发酵,得到单菌株R1与R2分别接种发酵时第3天的蛋白酶活力较高,分别为160.5 U/g和156.05 U/g。后续选择R1与R2菌株进行混菌发酵,发现当R1∶R2为2∶1时,第3天时蛋白酶活力最高,为197.17 U/g。R1菌株与R2菌株经形态学结合分子生物学分别鉴定为白地霉和巢状毛霉。在单因素试验的基础上,采用响应面分析对菌液浓度、接种量、发酵温度、发酵时间进行优化,以蛋白酶活力为指标,得到最佳发酵条件为菌液浓度10^(6) CFU/mL、接种量2%、发酵温度28.3℃、发酵时间3 d,此时蛋白酶活力达到215.5 U/g。该研究可为路南腐乳品质的提升提供一定理论指导和数据参考。Taking Yunnan Lunan sufu as the research object,the dominant strains in the blank samples are isolated and purified,and the dominant strains are used for single strain and double strains mixed fermentation of sufu,and the protease activity is used as the evaluation index for the optimization of pre-fermentation process,aiming to improve the quality of Lunan sufu.Research results:the five dominant strains obtained are used for fermentation of sufu inoculated with single strain and double strains,it is determined that the protease activity on the 3rd day of fermentation is 160.5 U/g and 156.05 U/g for inoculation with single strain R1 and R2 respectively,and then R1 and R2 strains are selected for mixed fermentation,it is found that when R1∶R2 is 2∶1,the protease activity is the highest of 197.17 U/g on the 3rd day of fermentation.R1 and R2 strains are identified as Geotrichum candidum and Mucor nidus respectively by morphology and molecular biology.On the basis of single factor test,response surface analysis is used to optimize the concentration of bacterial solution,inoculation amount,fermentation temperature and fermentation time.Taking protease activity as the index,it is determined that the optimal fermentation conditions are bacterial solution concentration of 10^(6) CFU/mL,inoculation amount of 2%,fermentation temperature of 28.3℃,and fermentation time of 3 d.At this time,the protease activity reaches 215.5 U/g.This study can provide some theoretical guidance and data references for the improvement of the quality of Lunan sufu.

关 键 词：腐乳 混菌发酵 前发酵 工艺优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]