酱油发酵风味菌CS1.03的分离鉴定及其应用研究
详细信息 查看官网全文
- 英文论文题名：Isolation,identification and application of the soy sauce fermentation flavor bacteria CS1.03
- 论文作者：叶菁 ; 许延涛 ; 蒋雪薇 ; 周尚庭 ; 黄寿恩 ; 刘永乐 ; 陈胜
- 英文论文作者：Ye Jing ; Xu Yantao ; Jiang Xuewei ; Zhou Shangting ; Huang Shouen ; LiuYongle ; Chen Sheng ; College of Chemical & Biological engineering ; Changsha University of Science & Technology ; Changsha Jiajia Food Co. ; Ltd
- 年：2016
- 作者机构：长沙理工大学化学与生物工程学院;加加食品集团股份有限公司;
- 论文关键词：酱油发酵风味菌 ; 16S rDNA序列分析 ; 枯草芽孢杆菌 ; Box-Behnken Design ; GC-MS分析
- 英文论文关键词：the flavor strain of soy sauce fermentation ; 16s rDNA sequence analysis ; bacillus subtilis ; box-behnken designGC-MS analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS264.21
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：67k
- 原文格式：O
- 会议级别：全国
摘要
从传统晒露法酱醪中分离筛选出一株优势菌株(CS1.03),经16S rDNA序列分析鉴定为枯草芽孢杆菌。在酱油发酵过程中添加该菌,Box-Behnken Design优化其添加发酵工艺,CS1.03添加量为1.1×10~6个/g干曲,发酵酱油酱香浓郁,氨态氮10.7g/L,感官评分90.5;GC-MS分析,添加CS1.03发酵的酱油比对照样品酚类物质含量增加105%、醛酮类化合物含量增加75.6%,酸、酯类化合物也稍有增加。试验证明该菌在酱油发酵中增香效果比较显著,具有良好的应用潜力。
A dominant strain(CS1.03) was isolated from the traditional natural drying method mash,and it was identified as Bacillus subtilis with 16 S rDNA sequence analysis.Adding the strain in soy sauce fermentation process,optimization the technology with Box-Behnken Design,the inoculums size of the stain CS1.03 is 1.1 × 10~6 cell per gram drying koji.The fermentation sauce smells rich aroma and flavor,amino nitrogen content is 10.7g/L,the score of sensory evaluation is 90.5.Analyzing the sauce inoculated the stain and the contrast sample with GC-MS,it showed that;phenolics content increased 105%,aldehydes and ketones content increased 75.6%,acids and esters also increased slightly.The result identified that the strain CS1.03 was able to increase the flavor of the soy sauce significantly and had a good potential for application.
A dominant strain(CS1.03) was isolated from the traditional natural drying method mash,and it was identified as Bacillus subtilis with 16 S rDNA sequence analysis.Adding the strain in soy sauce fermentation process,optimization the technology with Box-Behnken Design,the inoculums size of the stain CS1.03 is 1.1 × 10~6 cell per gram drying koji.The fermentation sauce smells rich aroma and flavor,amino nitrogen content is 10.7g/L,the score of sensory evaluation is 90.5.Analyzing the sauce inoculated the stain and the contrast sample with GC-MS,it showed that;phenolics content increased 105%,aldehydes and ketones content increased 75.6%,acids and esters also increased slightly.The result identified that the strain CS1.03 was able to increase the flavor of the soy sauce significantly and had a good potential for application.
引文