毛霉40899和毛霉M/T混合发酵腐乳的研究

胡永金; 任淑娣; 王知荣; 柴建国; 许佳威; 李世俊; 薛桥丽

doi:10.3969/j.issn.2096-1553.2019.01.001

CN 41-1437/TS ISSN 2096-1553

胡永金 , 任淑娣 , 王知荣 , 柴建国 , 许佳威 , 李世俊 , 薛桥丽

胡永金, 任淑娣, 王知荣, 等. 毛霉40899和毛霉M/T混合发酵腐乳的研究[J]. 轻工学报, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

引用本文: 胡永金, 任淑娣, 王知荣, 等. 毛霉40899和毛霉M/T混合发酵腐乳的研究[J]. 轻工学报, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

HU Yongjin, REN Shudi, WANG Zhirong, et al. Study on Sufu fermented by Mucor 40899 and Mucor M/T[J]. Journal of Light Industry, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

Citation: HU Yongjin, REN Shudi, WANG Zhirong, et al. Study on Sufu fermented by Mucor 40899 and Mucor M/T[J]. Journal of Light Industry, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

毛霉40899和毛霉M/T混合发酵腐乳的研究

1. 云南农业大学食品科学技术学院, 云南昆明 650201;
2. 云南羊泉生物科技股份有限公司, 云南牟定 675500;
3. 云南农业大学学报编辑部, 云南昆明 650201

作者简介: 胡永金(1971-),男,云南省永胜县人,云南农业大学教授,博士,主要研究方向为食品微生物、功能性食品与生物技术.;

基金项目: 云南省科技创新强省专项项目（2016AB016）
中图分类号: TS214.2

Study on Sufu fermented by Mucor 40899 and Mucor M/T

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Yunnan Yangquan Biotechnology Co., Ltd., Mouding 675500, China;
3. Journal Editorial Department, Yunnan Agricultural University, Kunming 650201, China
Received Date: 2018-07-12

CLC number: TS214.2

摘要: 从腐乳毛坯中分离得到毛霉M/T，以毛霉40899和毛霉M/T为混合发酵剂，采用单因素法和响应面法研究混合菌种发酵腐乳的前发酵工艺，并在最优前发酵条件下考察混合菌种发酵过程中腐乳的氨基酸态氮、质构特性和色度的变化，得出如下结果：经鉴定，毛霉M/T为放射毛霉属；腐乳前发酵最优条件为发酵时间60 h，毛霉40899与毛霉M/T质量比1：1，乳酸pH值3.5.在此条件下，腐乳的蛋白酶活力达到最大值48.015 U/mL.腐乳后发酵至30 d时，腐乳中氨基酸态氮含量为0.53 g/（100 g），达到腐乳行业标准中的成熟标准.腐乳成熟时的硬度、黏附性、弹性等质构特性良好，色差值与市售成熟腐乳接近.
- 腐乳 /
- 毛霉 /
- 混合菌种发酵 /
- 蛋白酶活力
Abstract: Mucor M/T was isolated from sufu pehtze. Using Mucor 40899 and Mucor M/T as mixed starters, the pre-fermentation process of Sufu was studied through single factors and response surface optimization method. Then, the changes of amino acid nitrogen, texture and chromaticity of Sufu fermented by mixed strains were studied under the optimal pre-fermentation conditions. The results showed that Mucor M/T was identified as the Actinomucor. The optimal pre-fermentation conditions were as follows: fermentation time was 60 h, strain quality ratio of Mucor 40899 and Mucor M/T was 1:1, pH value was 3.5. Under the optimal conditions, the protease activity reached 48.015 U/mL. After post-fermentation of 30 d, the content of amino acid nitrogen in Sufu was 0.53 g/(100 g), which met the mature standard in the industry standard of Sufu. The texture, adhesion and elasticity of Sufu were good. The color difference value was close to that of commercially mature fermented Sufu.
- Sufu /
- Mucor /
- mixed fermentation /
- protease activity
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胡永金, 任淑娣, 王知荣, 等. 毛霉40899和毛霉M/T混合发酵腐乳的研究[J]. 轻工学报, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

引用本文: 胡永金, 任淑娣, 王知荣, 等. 毛霉40899和毛霉M/T混合发酵腐乳的研究[J]. 轻工学报, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

HU Yongjin, REN Shudi, WANG Zhirong, et al. Study on Sufu fermented by Mucor 40899 and Mucor M/T[J]. Journal of Light Industry, 2019, 34(1): 1-10. doi: 10.3969/j.issn.2096-1553.2019.01.001

毛霉40899和毛霉M/T混合发酵腐乳的研究

作者简介:胡永金(1971-),男,云南省永胜县人,云南农业大学教授,博士,主要研究方向为食品微生物、功能性食品与生物技术.

1. 云南农业大学食品科学技术学院, 云南昆明 650201;
2. 云南羊泉生物科技股份有限公司, 云南牟定 675500;
3. 云南农业大学学报编辑部, 云南昆明 650201

收稿日期: 2018-07-12

基金项目: 云南省科技创新强省专项项目（2016AB016）

关键词:

摘要: 从腐乳毛坯中分离得到毛霉M/T，以毛霉40899和毛霉M/T为混合发酵剂，采用单因素法和响应面法研究混合菌种发酵腐乳的前发酵工艺，并在最优前发酵条件下考察混合菌种发酵过程中腐乳的氨基酸态氮、质构特性和色度的变化，得出如下结果：经鉴定，毛霉M/T为放射毛霉属；腐乳前发酵最优条件为发酵时间60 h，毛霉40899与毛霉M/T质量比1：1，乳酸pH值3.5.在此条件下，腐乳的蛋白酶活力达到最大值48.015 U/mL.腐乳后发酵至30 d时，腐乳中氨基酸态氮含量为0.53 g/（100 g），达到腐乳行业标准中的成熟标准.腐乳成熟时的硬度、黏附性、弹性等质构特性良好，色差值与市售成熟腐乳接近.

English Abstract

Study on Sufu fermented by Mucor 40899 and Mucor M/T

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Yunnan Yangquan Biotechnology Co., Ltd., Mouding 675500, China;
3. Journal Editorial Department, Yunnan Agricultural University, Kunming 650201, China

Received Date: 2018-07-12

Abstract: Mucor M/T was isolated from sufu pehtze. Using Mucor 40899 and Mucor M/T as mixed starters, the pre-fermentation process of Sufu was studied through single factors and response surface optimization method. Then, the changes of amino acid nitrogen, texture and chromaticity of Sufu fermented by mixed strains were studied under the optimal pre-fermentation conditions. The results showed that Mucor M/T was identified as the Actinomucor. The optimal pre-fermentation conditions were as follows: fermentation time was 60 h, strain quality ratio of Mucor 40899 and Mucor M/T was 1:1, pH value was 3.5. Under the optimal conditions, the protease activity reached 48.015 U/mL. After post-fermentation of 30 d, the content of amino acid nitrogen in Sufu was 0.53 g/(100 g), which met the mature standard in the industry standard of Sufu. The texture, adhesion and elasticity of Sufu were good. The color difference value was close to that of commercially mature fermented Sufu.