乳酸菌半连续发酵虾头虾壳过程中甲醛的生成规律研究

本文以嗜酸乳杆菌半连续发酵虾头、虾壳回收蛋白质和甲壳素。对半连续发酵过程中氧化三甲胺酶(TMAOase)酶活、甲醛含量以及pH值的变化进行监测,初步探索了发酵过程中甲醛的生成规律。研究结果表明,在发酵过程中,当发酵液pH值为4.5-5.0时,TMAOase活性最高,半连续发酵五个批次的甲醛含量的变化趋势与TMAOase活性变化相一致,说明TMAOase活性是造成甲醛含量增高的重要原因,其中发酵至第五批时甲醛含量最高达30.79 mg/kg。

Formation of Formaldehyde during Semi-Continuous Lactic Acid Fermentation of Shrimp Waste

In this paper, semi-continuous lactic acid fermentation was employed in shrimp waste fermentation to recover protein and chitin. The variation of TMAOase activity and the formation of formaldehyde with the change of pH during the fermentation were investigated, and the mechanism of formaldehyde formation production preliminary was explored. It was showed that the activity of the TMAOase achieved the highest when the pH of fermentation broth decreased to 4.5~5.0. The change of formaldehyde content coincided with the change of TMAOase activity during the five batches of semi-continuous fermentation. This illustrated that the activity of the TMAOase was the main reason for the formation of formaldehyde. The highest point of formaldehyde content was 30.79 mg/kg in the fifth batch.