| 鲮鱼下脚料酶解液发酵条件的研究 |
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| 引用本文： | 李小燕,王莉嫦,汪薇,任文彬. 鲮鱼下脚料酶解液发酵条件的研究[J]. 中国酿造, 2015, 34(1): 62. DOI: 10.11882/j.issn.0254-5071.2015.01.015 |
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| 作者姓名： | 李小燕 王莉嫦 汪薇 任文彬 |
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| 作者单位： | 1.仲恺农业工程学院轻工食品学院，广东广州510225；2.广州鹰金钱企业集团公司，广东广州510000 |
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| 基金项目： | 广东省科技计划项目，广州市科技计划项目 |
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| 摘 要： | 利用活性干酵母发酵鲮鱼下脚料酶解液，考察了料水比、菌种量、发酵时间和发酵温度对鲮鱼下脚料酶解液水解度的影响，并通过正交试验优化其最佳水解条件，结果表明：料水比1∶15（g∶mL）、菌种量1.0%、发酵时间2.0 h、发酵温度25 ℃时，酶解液可得到较高程度的水解，水解度最高可达41%。
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| 关 键 词： | 酵母 发酵 鲮鱼下脚料 |
Optimization of fermentation condition of mud carp by-product hydrolysate |
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| LI Xiaoyan,WANG Lichang,WANG Wei,REN Wenbin. Optimization of fermentation condition of mud carp by-product hydrolysate[J]. China Brewing, 2015, 34(1): 62. DOI: 10.11882/j.issn.0254-5071.2015.01.015 |
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| Authors: | LI Xiaoyan WANG Lichang WANG Wei REN Wenbin |
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| Affiliation: | 1.College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
2.Guangzhou Eagle Coin Enterprises Group Corp, Guangzhou 510000, China |
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| Abstract: | The hydrolysis conditions for enzymatic hydrolysate of mud carp by-product using active dry yeast were studied. The effect of material to water ratio, inoculum, fermentation time and temperature on the degree of enzymatic hydrolysate was investigated, and the optimal hydrolysis conditions were optimized by orthogonal tests. The results showed that the optimal fermentation condition was material to water 1∶15 (g∶ml), yeast inoculum 1.0%, fermentation time 2.0 h and temperature 25 ℃. Under the optimal condition, the hydrolysate could get a higher degree of hydrolysis, and the hydrolysis degree was 41%. |
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| Keywords: | yeast fermentation mud carp by-product |
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