【摘要】 利用雅致放射毛霉作为发酵豆渣渣感降低程度的一个参照菌株,用霉菌、酵母菌、细菌(从腐乳、豆酱、豆豉、霉豆渣、酱油渣、醪糟曲中分离纯化菌株)对豆渣进行纯种固态发酵,对改善豆渣渣感菌株进行筛选、鉴定及安全性评价研究.结果表明:不同菌株发酵豆渣,发酵豆渣渣感降低,口感改善;霉菌发酵豆渣渣感降低程度大于细菌、酵母菌发酵豆渣;其中从酱油渣中选出的霉菌M112对渣感改善效果最好.该菌鉴定其为黑曲霉(Aspergillus niger M112),属于曲霉属(Aspergillus)、环绕亚属(Subgen.Circumdati)、黑色组(Seet.Nigri)真菌;该菌株发酵10 d豆渣中未测出赭曲霉毒素A,为食品安全菌株.研究为综合利用豆渣提供了新方法.更多还原

【Abstract】 In order to improve the mouthfeel of okara,the fresh okara was treated by pure solid fermentation used several strains included moulds,yeast and bacteria,which were isolated from different traditional soy food such as Meitauza,Douchi,Sufu,Miso,Soysauce.Actinomucor elegans was used as control.The strains were screened and identified to improve the mouthfeel of okara.The safety of identified strain was also evaluated,too.The results showed that it could improve its mouthfeel effectively by using screened strains to ferment okara which compared with fresh okara.Moulds are better than other strains.The moulds M112 isolated from Soysauce has the strongest ability to improve the mouthfeel of okara in these isolated strains.The moulds M112 were identified as Aspergillus niger,Subgen. Circumdati,Seet.Nigri.Moreover,the ochratoxin A was not detected in the okara fermented by moulds M112 for 10 days and than safety of this strains was demonstrated.Our study provided a new method to the utilization of okara.更多还原