香辛料对豆豉低盐后酵优势菌和蛋白酶活的抑制作用

The Inhibition of Spices on the Dominant Bacteria and Protease Activity During Low-salt Fermentation of Douchi

传统豆豉的食盐含量偏高,不利于人体健康。本研究采用抑菌圈法,考察了花椒、桂皮、八角等9种香辛料的水提取液和乙醇提取液对4种低盐后酵优势菌的抑制作用,并采用福林酚法考察花椒60%醇提液对低盐后酵中蛋白酶活的影响。结果表明,香辛料的60%乙醇提取液对优势菌有一定的抑制作用,尤其是花椒醇提液,对4种优势菌的抑菌圈直径分别为1.32、1.06、1.15、1.05 cm,添加花椒醇提液会降低低盐后酵中的蛋白酶活。因此,可将花椒应用于豆豉低盐发酵的深入研究中。

Traditional douchi has a high salt content, which is bad for human health. In this study, inhibition zone method was used to investigate the inhibitory effects of water extracts and ethanol extracts of nine kinds of spices, such as prickly ash, cinnamon, and anise on predominant bacteria during low-salt fermentation. Then, the effect of 60% alcohol extract of prickly ash on the protease activity during low-salt fermentation was determined by Folin-reagent method. The results show that 60% ethanol extracts of spices have certain inhibiting effects on the predominant bacteria, especially prickly ash, which bacteriostatic circle diameters were 1.32, 1.06, 1.15, and 1.05 cm; Adding alcohol extract of prickly ash reduces the protease activity during low-salt fermentation. Therefore, prickly ash may be applied to the intensive study of low-salt fermentation of douchi.