酱醅接种鲁氏酵母发酵的实验报告

前言我国目前推行的酱油生产发酵工艺为低盐固态发酵法。该工艺与我国传统的天然发酵法生产酱油方式相比,具有发酵周期短、取油方式简便、卫生条件好、便于管理等优点。但美中不足的是低盐固态发酵法生产的酱油,由于发酵周期短,温度控制较高,酱醅水份低,酿制的酱油香气远不及天然发酵法生产之酱油。根据生产实践所知:酱油的香气主要是在发酵后期形成的。又通过科学测试,如六十年代日本的研究人员用色谱-质谱仪从酱油中分析出百余种有     

利用玉米酒糟酿造酱油的研究

介绍了以玉米酒糟等原料作为酱油生产的蛋白质原料，代替传统的大豆和豆饼原料，研究采用低盐固态发酵法酿造酱油的生产工艺，并确定了制曲物料配比的最佳工艺参数：豆饼：玉米酒糟为1：1，麸皮添加量20％，面粉含量4％，含水量30％。     

双菌固态低盐法生产红薯叶酱油的工艺研究

在固态低盐发酵法的基础上,利用豆饼粉为主料、红薯叶代替部分麸皮作为辅料进行酱油的双菌(米曲霉和黑曲霉)发酵生产,并通过正交试验确定了酱油制曲的最佳工艺条件,红薯叶加入量为90%,润水量为160%,黑曲霉:米曲霉为1:3,制曲时间为30h,生产出了具有较高营养价值和保健功能,并且风味独特的酱油.     

浅谈改善低盐固态发酵酱油风味

发酵法酱油酿造工艺,在我国主要有两大类:即传统的高盐、低温、长周期的稀醪发酵法和以低盐固态发酵法为典型的速酿法。而低盐固态酱油酿造工艺的创立,是我国酱油酿造工业的重大改革,它使传统的、长周期的酱油生产在一个月左右时期内完     

中国酱油酿造工艺

酱油独特的发酵工艺使其富含多种人体必需氨基酸和各种营养物质,能改善食物的色泽以及加强食品的鲜美度,提高菜肴的营养价值。文章主要介绍了酱油的起源、我国的市场概况以及国内外酱油工艺,对我国两种主要的酱油发酵工艺,即低盐固态发酵法和高盐稀态发酵法进行了比较,并对酱油工艺的现状提出一些问题以及今后的展望。     

关于酱油香型的探讨

该文通过对低盐固态发酵法和高盐稀态发酵法生产酱油所用原料和工艺条件的差别，分别论述了所产酱油香气成分的特点。即高盐稀态酱油中醇类、酚类、酯类含量高，而低盐固态酱油中HEMF和各种吡嗪物质含量较多，并分析论述了酱油香型中酱香和酯香的区别。     

如何提高酱油生产中的氨基酸生成率

酱油酿造工艺,在我国主要有:1.低盐固态发酵法;2.高盐稀态发酵法;3.先固后稀发酵法;4.无盐固态发酵法四类。低盐固态发酵是六十年代出现的酱油生产新工艺,它具有发酵周期比高盐稀发酵法短,原料利用率较高,产品质量及风味比无盐发酵法好的特点,已在全国酿造行业得到了广泛的推广。近年来全国各地投资了上亿元的金额发展酱油的生产,使酱油酿造工业有了很快的发展,但发展还很不平衡,生产好的工厂原料全氮利用率可达80％,     

低盐固态发酵法酱油生产企业内部循环经济发展模型构建的探索

文中重点介绍了低盐固态发酵法酱油生产企业建立内部循环经济发展模型的相关理论、构建原则、具体内容以及企业循环经济发展水平评价指标,结合低盐固态发酵法酱油清洁生产标准,全过程展现了从选择原料到成品出厂的物料循环、能源循环与水循环途径以及清洁生产相关技术的应用,为我国低盐固态发酵法酱油生产企业建立内部循环经济发展模型提供了可供借鉴的资料。     

旋转圆盘式固态发酵机的研究设计

旋转圆盘式固态发酵机的研究设计夏建桥一、概述将固体原料不经过液体及糖化处理，蒸熟后直接接上菌种进行发酵生产的固态发酵过程，是在我国具有悠久历史的独特工艺。我国许多传统的发酵生产象制曲、酿酒、酱油、醋等。都是用固态发酵法。固态与液态发酵法相比，固态发酵...     

蛹虫草保健酱油的工艺研究

为了生产出富含虫草营养成分的保健酱油,试验以豆粕、麸皮、蛹虫草发酵液、蛹虫草菌丝体等作为原料,使用低盐固态发酵法进行酱油发酵生产,在制曲、制醅、勾兑等不同工艺时期添加虫草发酵液或菌丝体。确定蛹虫草保健酱油的最优生产工艺为制曲时添加原料重量的10%虫草菌丝体,制曲时间为72h,盐水浓度为12°Be',所得酱油成分含量为总氮2.2157g/dL、氨基酸态氮1.317g/dL、可溶性无盐固形物34.3728g/dL、含盐量17.0826g/dL、虫草多糖含量68.204mg/dL、虫草素含量0.371g/dL。生产出既保持传统酱油的营养成分和风味,又富含虫草营养成分(虫草多糖、虫草素)的高品质酱油。     

EFFECT OF THE USE OF DIFFERENT LACTIC STARTERS ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF NATURALLY BLACK TABLE OLIVES OF GEMLIK CULTIVAR

The effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria ( Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides ), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10–12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris.

PRACTICAL APPLICATIONS

The use of suitable starter cultures is necessary to improve the microbiological control of the naturally black table olive process, help to standardize the fermentation, increase the lactic acid yield and accordingly provide the production of olives with high quality. The requirements mentioned for starter cultures include a rapid and predominant growth, homofermentative metabolism, tolerance to salt, acid and polyphenols, and few growth factor requirements. Especially at the regions where olives were picked later when environmental temperatures are lower, the use of a starter culture that has the ability to grow at low temperatures may be necessary. Use of such starter cultures may help to increase acidification, to control some types of spoilage and to shorten the fermentation process.     

两株乳酸菌的发酵特性及在发酵驴肉肠中的应用

戊糖片球菌(Pediococcus pentosaceus,P.p)与干酪乳杆菌(Lactobacillus casei,L.c)常作为发酵剂应用于发酵香肠的制作,但能否作为驴肉香肠的发酵剂以及发酵剂的配比、菌液浓度等一直没有明确的指标限制。本研究对P.p、L.c的生长曲线、产酸率、耐盐性等特性进行研究分析并进行混菌培养试验,两种乳酸菌均符合发酵肉制品发酵剂的要求并可作为混合发酵剂。将发酵剂不同配比、菌液浓度、添加量等进行单因素试验,pH和感官品评作为评价指标进行四因素三水平的正交试验,得到在当前加工条件下较优的发酵条件:混合乳酸菌发酵剂菌种配比为L.c:P.p=1:1,菌种菌液浓度1×106 CFU/mL,发酵剂添加量1%,发酵温度35℃,发酵时间20 h,此条件下发酵驴肉肠色泽呈枣红色,pH为4.83,符合良好发酵香肠的感官标准。     

直投式功能菌剂发酵佛手瓜腌菜工艺优化研究

目的：对直投式功能菌剂发酵生产佛手瓜腌菜的工艺进行优化研究。方法：研究直投式佛手瓜腌制在不同直投式功能菌剂添加量、食盐添加量、发酵温度、发酵时间等条件下,佛手瓜发酵时腌菜液中总酸含量的动态变化。根据动态变化和正交试验法确定直投式功能菌剂发酵腌菜的最佳条件。结果：直投式功能菌剂发酵腌菜的最佳条件为：蔗糖添加量3%、直投式功能菌剂添加量0.1%、发酵温度30℃、食盐添加量7%、发酵时间4d,此时产酸量达0.73g/100g。结论：采用直投式功能菌剂生产发酵佛手瓜腌菜,发酵周期短,发酵效果好。     

Influence of sodium chloride concentration on the controlled lactic acid fermentation of "Almagro" eggplants

The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of "Almagro" eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the results of spontaneous fermentation taking place in brine with a salt concentration of 4%. Fresh fruits, medium in size (34-44 g), were used in all cases; all fruits were blanched under identical conditions. Temperature in the fermenters was 32+/-2 degrees C. The results obtained indicate that addition of a suitable starter shortened the fermentation process, provided the salt concentration in the brine did not exceed 6%. In the conditions tested, the eggplants obtained after fermentation were found to be of good quality though somewhat bitter which may explained by the starter employed.     

Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

A homofermentative l(+)-lactic acid producer Bacillus coagulans B179 has been evaluated as starter cultures for low-salt potherb mustard pickle process. This study examined the impact of inoculation by B. coagulans B179 as starter culture on the spontaneous lab-scale fermentation process of potherb mustard pickle. Three different salt concentrations trials, i.e., 5 g/100 g, 8 g/100 g and 10 g/100 g, respectively, were carried out. As a result, the addition of starter culture of B. coagulans B179 to 5 g/100 g salinity fermentation showed an inhibiting effect upon the population of non-lactic acid bacteria (LAB) and marked increase in population of LAB and production of titratable acidity but did not significantly influence the pickle end products quantity of acid produced by fermentation as compared with a treatment without inoculation. However, in the higher salt concentrations, i.e., 8 g/100 g and 10 g/100 g NaCl trials, inoculation had no impact on the fermentation of the pickle. From the standpoint of fermentation, as a functional starter culture, inoculated B. coagulans B179 can effectively improve desired native LAB growth and inhibit the growth of undesired fungi, which will thereby allow it to shorten fermentation period and enhance the pickle quality in the low-salt potherb mustard pickle production.     

混合发酵剂的筛选及对发酵猪肉香肠加工特性及安全性能的影响

通过比较不同比例植物乳杆菌与木糖葡萄球菌的复合发酵剂的生长活性、产酸能力、耐盐及耐亚硝酸盐特性,筛选最佳复配比例的混合发酵剂并制作发酵香肠。旨在探究复合发酵剂对发酵香肠理化品质及生物胺的影响。结果表明:植物乳杆菌与木糖葡萄球菌复合比为1:1时,具有较好的生长、产酸、耐盐及耐亚硝酸盐能力。接种1:1的植物乳杆菌与木糖葡萄球菌混合发酵剂制备的香肠pH值下降速率快于单一乳酸菌组和空白对照组;发酵结束混合组pH值降为4.95,显著低于对照组和单一组(P<0.05);pH值下降改变了蛋白质与水分结合能力、促使香肠Aw随之降低,使得混合组Aw低于单一组和对照组;相比香肠色泽,3组差异不显著(P>0.05)。成熟后期混合组尸胺和组胺检出量均低于单一组和对照组。由研究结果可知添加复合发酵剂有助于提高香肠安全性、缩短发酵成熟周期。     

Selection of lactic acid bacteria for use in vegetable fermentations

The fermentation of brined vegetables traditionally has depended upon growth of naturally occurring lactic acid bacteria to metabolize the vegetable sugars to organic acids which, together with added salt, results in preservation. Starter cultures have been used only to a limited extent commercially. However, recent efforts to improve fermentation vessels and to develop controlled fermentation methods for fermented vegetables has resulted in an increased interest in developing cultures suitable for application in such methods. Rapid and dominant growth, type and extent of acid production, salt tolerance, temperature range, CO₂ production, cell sedimentation, bacteriophage resistance, nutritional value, and ability to survive as concentrated cultures are factors to consider in developing lactic acid bacterial cultures for use in controlled fermentation of vegetables. Recent examples of efforts to improve cultures include development of nonmalate-decarboxylating strains of lactobacilli for use in cucumber fermentation and isolation of a new species of lactobacillus that produces only the L-isomer of lactic acid from the glucose for use in sauerkraut fermentation. Further improvements in starter cultures for fermented vegetables are likely when suitable genetic transfer systems are developed for selective incorporation or deletion of specific traits.     

冷鲜调理肉三种乳酸菌发酵剂的筛选

为筛选出符合冷鲜调理肉制品发酵的优质乳酸菌发酵剂,对3株乳酸菌的发酵特性进行研究,通过耐盐、耐亚硝酸盐、产粘、产酸能力、蛋白质和脂肪分解能力、菌种间的拮抗作用等试验对其进行优势菌种筛选。结果表明,菌株LLSL、LP、LGG对食盐和亚硝酸盐具有较好的耐受性,能在6%的食盐溶液和150 mg/L亚硝酸盐溶液中存活,能有效产酸,无降解蛋白质和脂肪能力,不产气、不产氨、不产H2S;其中,菌株LLSL、LP不产粘,两者间无拮抗作用,可作为于冷鲜调理肉制品的发酵剂;菌株LGG产粘,影响冷鲜调理肉制品的感官品质和内部组织状态,不适合作为冷鲜调理肉制品的发酵剂。     

直投式发酵剂生产四川泡菜的研究

通过分析接入乳酸菌直投式发酵剂和自然发酵四川泡菜发酵过程中亚硝酸盐含量、乳酸菌菌数和产品品质的动态变化,确定直投式菌剂发酵泡菜时的菌粉添加量和食盐用量。结果表明:添加4%食盐,接入0.04%直投式发酵剂,室温25℃,发酵7d后制得的泡菜酸甜适口,色泽好。添加到直投式发酵剂终产品中的亚硝酸盐含量显著低于自然发酵组,仅为2.11μg/mL,且其乳酸菌菌数远高于自然发酵组,肠膜明串珠菌和植物乳杆菌菌数分别达到6.42×107cfu/mL和3.13×107cfu/mL。     

可降解亚硝酸盐植物乳杆菌在广式腊肠发酵中的应用

目的:以可降解亚硝酸盐的植物乳杆菌为发酵剂,分析探讨广式腊肠制作中使用该发酵剂的产品特征。方法:研究两株植物乳杆菌分别对2%氯化钠和300 mg/kg亚硝酸钠的耐受性,以及在MRS培养基中降解亚硝酸盐的能力。并以其中一株植物乳杆菌为发酵剂加入广式腊肠中,测定不同发酵时间产品的pH值、水活度以及乳酸菌、霉菌和大肠菌的生长情况,与对照组进行比较,研究该发酵剂对发酵腊肠产品特征的影响。结论:将具有良好耐盐和耐亚硝酸盐能力,同时对亚硝酸盐具有较强降解能力的H1菌作为发酵剂加入腊肠后,降低了腊肠的pH值,同时对有害菌有明显的抑制效果,说明所选植物乳杆菌具有较好的环境适应性并显示出强大的酸化潜力,能通过抑制肠杆菌科的生长,提高微生物的安全性。因此,H1菌有望成为一种具有生物安全性的本土发酵剂。