7株米曲霉与沪酿3.042发酵制备郫县豆瓣用甜瓣子的对比研究

为了筛选高效的具有潜在应用价值的郫县豆瓣生产专用米曲霉菌株,研究了7株高产蛋白酶、α-淀粉酶的米曲霉试验菌株(24M-1、21M-2、25M-1、19M-2、BM-2、18M-1、DM1)与沪酿3.042米曲霉在制备甜瓣子中的发酵性能差异,考察了不同菌株发酵的种曲中中性蛋白酶、酸性蛋白酶、α-淀粉酶的酶活力差别;进一步评价了由试验菌株制作的种曲发酵的甜瓣子的氨基酸态氮、总酸、挥发性风味物质、感官评价等发酵特性指标。结果表明,菌株24M-1、DM1发酵甜瓣子的各项发酵特性指标表现突出,甜瓣子的综合品质较佳,明显优于沪酿3.042米曲霉发酵的甜瓣子,可进一步优化菌株培养条件及发酵工艺参数,为其在郫县豆瓣加工中的应用奠定了基础。

Comparative Study on Fermentation of Seven Strains of Aspergillus oryzae and Huniang 3.042 for Preparation of Sweet Beans Used for Pixian Broad Bean Paste

In order to screen out high-efficient Aspergillusoryzae strains which have potential application value for the production of Pixian broad bean paste.The fermentation performance difference of seven Aspergillus oryzae experimental strains(24 M-1,21 M-2,25 M-1,19 M-2,BM-2,18 M-1,DM1)with high-yield protease andα-amylase and Huniang 3.042 Aspergillus oryzae in preparation of sweet beans is researched and the enzyme activities of neutral protease,acid protease andα-amylase in seed koji fermented by different strains are investigated;furthermore,the fermentation characteristics indicators such as amino acid nitrogen,total acids,volatile flavor components and sensory evaluation of sweet beans fermented by seed koji that is prepared by experimental strains are evaluated.The results show that the various fermentation performance indicators of sweet beans fermented by Huniang 24M-1,DM1 are outstanding,the comprehensive evaluation score of sweet beans is better,which is significantly better than those of Huniang 3.042 Aspergillus oryzae fermented sweet beans,the strain culture conditions and fermentation parameters can be further optimized to lay a foundation for its application in the processing of Pixian broad bean paste.