摘要
在35℃下,利用雅致放射毛霉与米根霉进行混合腐乳发酵实验,测定了在不同菌种配比、培养时间、接种孢子浓度下蛋白酶活力、脂肪酶活力、糖化酶活力、α-淀粉酶活力及感官评分的情况,通过综合平衡法对多菌种酿造腐乳前酵条件进行正交优化,获得最佳前酵条件:菌种比例1∶1,发酵时间36h,孢子浓度1.5×107个/mL。
The mixed sufu fermentation experiment is made by Actinomucor elegans and Rhizopus oryzae at 35 ℃. The activities of protease, lipase, glucoamylase, a-amylase and sensory score are determined in different ratios of strains, culturing time, spore concentration. And the conditions in the prophase fermentation of sufu fermented by multiple microorganisms are optimized by Comprehensive Equilibrium Method, the optimum prophase fermentation conditions are as follows, ratio of strain is 1 ： 1, fermentation time is 36 h and spore concentration is 1.5 × 10^7/mL.
出处
《中国调味品》
CAS
北大核心
2013年第3期84-88,111,共6页
China Condiment
基金
贵阳市科技重大专项[(2010)筑科农合同字第8-2号]
关键词
腐乳
高温
前酵
正交优化
sufu
high temperature
prophase fermentation
orthogonal optimization
