红曲发酵藜麦基质适生性研究

为提高藜麦的食用价值,将益生菌与藜麦结合,为藜麦微生物固态发酵提供了基础。该研究以藜麦为发酵基质,选择红曲菌为发酵菌种,探究红曲发酵藜麦基质适生性,分别对藜麦添加量、碳源添加量、氮源添加量等因素进行单因素试验影响分析,并以菌体干重为评定指标进行正交优化试验,获得最优种子液配方,利用最优种子液配方进行藜麦固态发酵,对未发酵藜麦和固态发酵藜麦进行风味物质分析及感官评定分析。结果表明,应选择蔗糖为附加碳源,蛋白胨为最适氮源,所得最优种子液配方为:藜麦添加量100g/L、蔗糖添加量30g/L、蛋白胨添加量30g/L,且利用最优种子液配方进行固态发酵后,红曲固态发酵藜麦感官评定及风味物质种类和含量均优于未发酵藜麦。

Study on Adaptability of Quinoa Substrate Fermented by Monascus

In order to improve the edible value of quinoa,probiotics and quinoa are combined to provide the basis for solid-state fermentation of quinoa by microorganisms.In this study,quinoa is used as fermentation substrate and Monascus is selected as fermentation strain to explore the adaptability of quinoa fermentation substrate.The single factor analysis is carried out on the factors such as quinoa additive amount,carbon source additive amount and nitrogen source additive amount,and the orthogonal optimization test is carried out with the dry weight of bacteria as the evaluation index to obtain the optimal formula of seed liquid,and the optimal formula of seed liquid is used for quinoa solid-state fermentation.The flavor substances and sensory evaluation of unfermented quinoa and solid-state fermented quinoa are analyzed.The results show that sucrose is selected as the additional carbon source and peptone is selected as the optimum nitrogen source.The optimum formula of seed liquid is as follows:quinoa is 100 g/L,sucrose is 30 g/L,peptone is 30 g/L.After solid-state fermentation,the sensory evaluation and species and content of flavor substances in quinoa by Monascus solid-state fermentation are better than those in unfermented quinoa.