食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029788

研究报告

源自香糟大黄鱼的红酒糟优势菌特性及发酵能力研究

  • 张秀洁 ,
  • 郭全友 ,
  • 杨絮 ,
  • 郑尧 ,
  • 郑昇阳 ,
  • 李丹
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  • 1(宁德师范学院 生命科学学院,福建 宁德,352100)
    2(中国水产科学研究院东海水产研究所,上海,200090)
    3(上海海洋大学 食品学院,上海,201306)
第一作者:硕士(郭全友研究员为通信作者,E-mail:dhsguoqy@163.com)

收稿日期: 2021-10-25

  修回日期: 2021-12-05

  网络出版日期: 2022-06-23

基金资助

中国水产科学研究院基本科研业务费资助项目(2020TD68);国家自然科学基金面上项目(31871872);中央级公益性科研院所基本科研业务费专项资金(2021M01)

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Characterization and fermentation capacity of dominant strains in red vinasse from vinasse large yellow croaker

  • ZHANG Xiujie ,
  • GUO Quanyou ,
  • YANG Xu ,
  • ZHENG Yao ,
  • ZHENG Shengyang ,
  • LI Dan
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  • 1(College of Life Science, Ningde Normal University, Ningde 352100, China)
    2(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    3(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2021-10-25

  Revised date: 2021-12-05

  Online published: 2022-06-23

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摘要

为探究源自香糟大黄鱼的红酒糟优势菌短乳杆菌和酿酒酵母的基本性状、发酵能力等特征,对其生理生化及碳源代谢等特征进行分析;并接种至无菌鱼块中,分析发酵过程中感官、微生物和理化等指标变化情况,比较2种菌的发酵能力。结果表明,短乳杆菌具有较强的酸化能力及低pH和高NaCl(质量分数6%)耐受性;酿酒酵母在pH 3、NaCl质量分数8%及乳酸质量分数5%条件下均能够生长。2种菌的碳源利用有差异,呈互补状。在接种发酵中,酿酒酵母对良好风味的形成有较大贡献,且复合菌接种发酵感官评价优于单一菌接种发酵。红酒糟和复合发酵剂赋予大黄鱼诱人的色泽,其中短乳杆菌可加速发酵进程,增加体系内氨基态氮的含量,发酵中红酒糟提供的酸性环境及短乳杆菌均可抑制挥发性盐基氮的升高。研究结果为香糟大黄鱼的发酵剂制备、底物优化和发酵工艺升级等提供理论支撑。

关键词： 红酒糟; 酿酒酵母; 短乳杆菌; 发酵适应性; 发酵能力

本文引用格式

张秀洁 , 郭全友 , 杨絮 , 郑尧 , 郑昇阳 , 李丹 . 源自香糟大黄鱼的红酒糟优势菌特性及发酵能力研究[J]. 食品与发酵工业, 2022 , 48(11) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.029788

Abstract

In order to evaluate the basic biochemical characteristics and fermentation capacity of the dominant strains in red vinasse from vinasse large yellow croaker, the carbon source utilization profiles, and the changes in sensory, microbiological and chemical quality of Lactobacillus brevis and Saccharomyces cerevisiae were observed. The results showed that L. brevis has strong acidification ability, and tolerance to NaCl stress (≤6%) and low pH. S. cerevisiae grew under pH 3.0, NaCl of 8% and lactic acid of 5%. The carbon source utilization of the two strains was different and complementary. S. cerevisiae made a great contribution to the formation of good flavor in the inoculation experiment, and the sensory evaluation of compound inoculation was better than that of single strain inoculation. The red vinasse and compound starter cultures made the large yellow croaker an attractive color. L. brevis accelerated the fermentation and increased the content of amino nitrogen. The acidic environment provided by red vinasse and L. brevis could inhibit the increase of total volatile basic nitrogen during fermentation. This study provides a theoretical basis for the preparation of starter culture, substrate optimization and processing optimization of vinasse large yellow croaker.

Key words： red vinasse; Saccharomyces cerevisiae; Lactobacillus brevis; fermentation adaptability; fermentation capacity

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