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[1]但茜,毛佳怡,曾海英*.豆瓣辣酱高酶活霉菌筛选及豆醅促熟性研究[J].中国调味品,2017,(12):50-53.
 DAN Qian,MAO Jia-yi,ZENG Hai-ying*.Screening of High Enzyme Activity Strains from Bean Chili Sauce and Research on Ripening Promotion of Bean Fermented Grains[J].CHINA CONDIMENT,2017,(12):50-53.
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豆瓣辣酱高酶活霉菌筛选及豆醅促熟性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
50-53
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Screening of High Enzyme Activity Strains from Bean Chili Sauce and Research on Ripening Promotion of Bean Fermented Grains
作者:
但茜毛佳怡曾海英*
(贵州大学 酿酒与食品工程学院,贵阳 550025)
Author(s):
DAN Qian MAO Jia-yi ZENG Hai-ying*
(College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
关键词:
豆瓣辣酱高蛋白酶高肽酶促熟风味
Keywords:
bean chili sauce high proteinase high peptidase ripening promotion flavor
摘要:
以豆瓣辣酱微生物区系中已分离鉴定的5株优势霉菌M2~M6为试验菌株,通过筛选高产蛋白酶和肽酶菌株,并将之应用于发酵豆醅,对比传统发酵以探索其在缩短周期、促进风味及提高品质等方面的应用可行性。研究表明:M3产蛋白酶活力达到139.49 U/mL;M6肽酶活力达1.039 mg/dL。采用高酶活菌株进行人工接种菌群强化发酵蚕豆,促熟效果显著,发酵时间缩短至20天(传统周期为60~90天),M3组呈味氨基酸含量达56.63%,M6组为48.03%,而传统优质CK组仅为45.23%,差异显著(P<0.05)。
Abstract:
Take the five dominant moulds M2~M6 separated and identified f rom microflora of bean chili sauce as test strain s, screen high-yield protease and peptidase strains and apply them for fermenting bean fermented grains, i n order to explore the application feasibility of shortening fermentation period, promoting flavor and improving quality compared with the traditional fermentation. The protease activity of M3 reaches 139.49 U/mL and the peptidase activity of M6 reaches 1.039 mg/dL. The fermentation time is shortened to 20 days (the traditional fermentation period is 60~90 days ). The content of amino acid in M3 group is 56.63% and that in M6 group is 48.03%. At the same time, that of the traditional high-quality CK group is only 45.23%, the difference is significant (P <0.05)

参考文献/References:

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更新日期/Last Update: 2017-12-04
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