米曲霉发酵对鲍鱼中氨基酸态氮含量的影响

Effect of Aspergillus oryzae Fermentation on the Content of Amino Acid Nitrogen in Abalone

[目的]为米曲霉应用于鲍鱼肉生产提供参考。[方法]以实验室诱变的米曲霉为出发菌株,通过单因素试验研究米曲霉发酵鲍鱼肉过程中制曲湿度、培养温度、培养时间及接种量对鲍鱼肉中氨基酸态氮含量的影响规律,并通过正交试验确定米曲霉发酵鲍鱼的最佳条件。[结果]米曲霉发酵鲍鱼的最佳条件为制曲湿度70%,培养温度30℃,培养时间60 h,接种量0.5×108个/g。在此条件下,发酵后的鲍鱼肉中氨基酸态氮含量达到3.148%,比未发酵时增加了2.7倍。[结论]研究结果为今后使用其他发酵微生物发酵鲍鱼肉的研究奠定了基础,为鲍鱼高值化生产提供了一定的依据。

[Objective] The reference for the application of Aspergillus oryzae in the production of abalone meat was provided through the research.[Method] The Aspergillus oryzae strain mutated in laboratory was used as initial strain.The effect of the culturing humidity,temperature,time and inoculation amount in the fermentation process of abalone meat with the strain on the content of amino acid nitrogen in abalone meat was analyzed with the design of single-factor experiment and the best condition for abalone meat fermentation was determined with the design of orthogonal experiment.[Result] The best condition of the fermentation abalone with Aspergillus oryzae was the culturing humidity was 70%;the temperature,30 ℃;the time,60 hours and the inoculation amount,0.5×108 strains/g,under which condition,the content of amino acid nitrogen in fermented abalone meat reached 3.148%,which was 2.7 times higher than that in unfermented one.[Conclusion] The results would lay the foundation for the research on the abalone meat fermentation by means of other microorganisms in future and also a certain basis of the abalone meat production with high additional value was provided.