Food and Fermentation Industries >

2012 , Vol. 38 >Issue 08: 84 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.08.038

Food and Fermentation Industries

Study on the Technology of Fermenting Shrimp Head Autolysate with Mixed Starter Cultures

  • Meng Ling-yu ,
  • Ji Hong-wu ,
  • Gao Jia-long ,
  • Lu Hong-yu ,
  • Wang Chao ,
  • Pan Guang-kun ,
  • Pan Chuang
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Online published: 2012-08-25

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Abstract

The optimal strain combination was chosen based on sensory evaluation and content of amino nitrogen.The technology for fermenting shrimp head autolysate was optimized using orthogonal array design.Results showed that the combination consisted of Staphylococcus xylosus,Pediococcus pentosaceus and Bacillus subtilis was optimum.According to L9(34) orthogonal array design,the optimum technological conditions were as follows: fermentation temperature 30℃,fermentation time 8h,inoculum size 3%.With these conditions,fermentation broth had remarkable shrimp flavor and the fermentation flavor was enhanced.Besides,the content of amino nitrogen achieved 0.453 mg/100g under such fermentation condition.

Key words： mixed fermentation; shrimp head autolysate; amino nitrogen

Cite this article

Meng Ling-yu , Ji Hong-wu , Gao Jia-long , Lu Hong-yu , Wang Chao , Pan Guang-kun , Pan Chuang . Study on the Technology of Fermenting Shrimp Head Autolysate with Mixed Starter Cultures[J]. Food and Fermentation Industries, 2012 , 38(08) : 84 -87 . DOI: 10.13995/j.cnki.11-1802/ts.2012.08.038

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