| 促酱醪发酵芽孢杆菌的筛选及应用 |
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| 引用本文： | 吴博华,蒋雪薇,张金玉,阮志强,梁胜男,陈永发,周尚庭. 促酱醪发酵芽孢杆菌的筛选及应用[J]. 食品科学, 2021, 42(6): 134-141. DOI: 10.7506/spkx1002-6630-20200106-076 |
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| 作者姓名： | 吴博华 蒋雪薇 张金玉 阮志强 梁胜男 陈永发 周尚庭 |
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| 作者单位： | （1.长沙理工大学化学与食品工程学院,湖南 长沙 410114;2.湖南省调味品发酵工程技术研究中心,湖南 长沙 410600;3.加加食品集团股份有限公司,湖南 长沙 410600） |
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| 基金项目： | 湖南省自然科学基金面上项目(2018JJ2421);湖南省调味品发酵工程技术研究中心开放基金项目(2018GCZX05)。 |
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| 摘 要： | 用酪素平板法从高盐稀态酱醪中筛选出56株蛋白酶活性较好的菌株,牛津杯法复筛后制曲测定酶活性,得到淀粉酶活性最高的菌株CS1.11、蛋白酶活性最高的菌株CS1.13及纤维素酶活性最高的菌株CS1.17;16S rRNA序列测定结合形态学分析,CS1.11、CS1.13、CS1.17分别鉴定为贝莱斯芽孢杆菌(Bacillu...
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| 关 键 词： | 芽孢杆菌 促酱醪发酵 牛津杯法筛选 蛋白酶活性 吡嗪类物质 |
Screening and Application of Bacillus spp.Promoting Moromi Fermentation |
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| WU Bohua,JIANG Xuewei,ZHANG Jinyu,RUAN Zhiqiang,LIANG Shengnan,CHEN Yongfa,ZHOU Shangting. Screening and Application of Bacillus spp.Promoting Moromi Fermentation[J]. Food Science, 2021, 42(6): 134-141. DOI: 10.7506/spkx1002-6630-20200106-076 |
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| Authors: | WU Bohua JIANG Xuewei ZHANG Jinyu RUAN Zhiqiang LIANG Shengnan CHEN Yongfa ZHOU Shangting |
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| Affiliation: | (1. School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, China; 2. Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China; 3. Jiajia Food Group Co. Ltd., Changsha 410600, China) |
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| Abstract: | A total of 56 strains with high protease activity were isolated from high-salt liquid-state moromi(soy sauce mash)by the casein plate method.Among these,the strain CS1.11 with the highest amylase activity,CS1.13 with the highest protease activity and CS1.17 with the highest cellulase activity were selected by the Oxford-cup method.According to the 16S rRNA gene sequence analysis and morphology,CS1.11,CS1.13,and CS1.17 were identified as B.velezensis,B.methylotrophicus and B.subtilis,respectively.The three strains and the control strain B.subtilis CS1.03 were separately subjected to salt brine fermentation after koji-making.It was found that the fermented soy sauce inoculated with CS1.13 had the highest ammonia nitrogen content(5.12 g/L),and the fermented soy sauce inoculated with CS1.11 had the highest reducing sugar content(27.20 g/L).The results were consistent with the strains’enzymatic activities.In addition,the four strains had little effect on the total acid content of soy sauce.All the fermented soy sauce samples were qualitatively and quantitatively analyzed by solid-phase microextraction-coupled to gas chromatography-mass spectrometry(SPME-GC-MS)using the internal standard method.It was found that all four strains were advantageous for producing pyrazines and their precursors(acetoin and 2,3-butanediol),the three test strains being superior to the control strain.Pyrazines could impart a good flavor and health factors to soy sauce,and were the characteristic flavor substances of fermented soy sauce inoculated with Bacillus spp.Bacillus strains CS1.11,CS1.13,and CS1.17,thanks to their potential to promote moromi fermentation,enrich the flavor of soy sauce and increase health factors,will hold great promise for application in soy sauce production. |
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| Keywords: | Bacillus spp. promoting moromi fermentation screening by Oxford-cup method protease activity pyrazines |
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