【摘要】 以水解度(DH)为指标,对米曲霉AS3.951与枯草芽孢杆菌1.398混合液态发酵热榨花生粕的各种影响因素进行了研究,确定了最优的发酵工艺条件:温度为30℃,接种比例米曲∶枯草为3∶1,接种量为固态物料的10%,固态物料中花生粕含量为70%、麸皮为30%,两菌种接种时间差为3h,发酵培养基料液比为1∶16,发酵的时间为56h。本工艺条件的水解度达37.11%,氮溶解指数高达92.52%,制得的发酵液具有纯正的发酵风味及鲜味,且无苦味。更多还原

【Abstract】 Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398 were used in the liquid-state fermentation of peanut meal and degree of hydrolysis to determine the optimal ferment conditions. The results showed that the optimal conditions were as follows:fermentation temperature 30℃,inoculum size 10%,inoculation proportion3∶1,peanut content 70%,Bran was 30%,two strain vaccination time difference for 3h,solid/liquid 1∶16,time56 h. Under the optimized conditions,the DH(%) and NSI(%) reached 37.11% and 92.52% respectively. The product had a pure fermented flavor and good umami.更多还原