乳酸菌和酵母菌在豆酱发酵过程中发挥着重要的作用。采用人工接种的方式研究了植物乳杆菌和鲁氏酵母对酱醅pH、总酸、乙醇含量以及微生物数量的影响,并通过响应面试验优化后期发酵工艺。分析得稳定点为鞍点,进一步岭嵴分析确定最佳条件为:温度为32.4℃、植物乳杆菌接种量为2.87×10~6个/g、鲁氏酵母接种量为4.55×10~5个/g、酱醅pH降到5.3时接种鲁氏酵母,在此最佳工艺条件下制得的豆酱,感官评定得分为91.2,豆酱品质得到改善。

Lactobacilli and yeast play important roles in the fermentation of soybean paste.Contents of total acids,pH,alcohol content and quantities of lactobacillus and yeasts were investigated during fermentation of soybean paste with inoculation of Lactobacillus plantarum and Zygosaccharomyces rouxii.Response surface methodology was applied in order to optimize the procedures.The stationary point obtained from response surface model was the saddle point and the ridge analysis was developed to further study the results.Under the optimal condition of temperature 32.4℃,2.87×10~6 CFU/g Lactobacillus plantarum inoculation,4.55×10~5 CFU/g Zygosaccharomyces rouxii inoculation and pH 5.3 at which Zygosaccharomyces rouxii was inoculated,the maximum sensory evaluation score of 91.2 was obtained and the quality of soybean paste was noticeably improved.