摘要
将辣椒素类物质经液体发酵转化为低辣度的辣椒素类似物。研究了培养基组成和培养条件对发酵的影响,确定最优发酵转化条件为采用微波预处理结合乙醇萃取方法提取辣椒素类物质,用具有5%乙醇耐受性的明串珠菌进行发酵,辣椒素类物质转化率可以达到30%左右。
The capsaicinoid was transformed into a low-degree hot capsaicin analogue by Leuconostoc, The optimal fermentation conditions were investigated in this paper. The results showed that the capsaicin could be extracted by microwave combined with ethanol extraction. The transformation yield of capsaicin could reach 30% using Leuconostoc as starter which could tolerate 5% ethanol.
出处
《中国酿造》
CAS
北大核心
2010年第1期70-72,共3页
China Brewing
关键词
发酵转化
辣椒素类似物
明串珠菌
fermentation transform
capsaicin analogues
Leuconostoc
