【作者】 黄紫燕； 刘春花； 罗婷婷； 朱志伟； 曾庆孝；

【Author】 HUANG Zi-yan,LIU Chunhua,LUO Tingting,ZHU Zhiwei,ZENG Qingxiao (College of Light Industry and Food Science,SCUT,Guangzhou 510640)

【机构】 华南理工大学轻工与食品学院； 中国海洋大学食品科学与工程学院；

【摘要】 为利用微生物以解决鱼露的快速发酵问题,本实验采用平板透明圈法初筛、摇瓶复筛,从半年鱼露发酵液中筛选到一株产蛋白酶乳酸菌T1。考察其生理生化性质、酶学特性,并添加入鱼露发酵液中进行发酵试验。结果显示:经形态特征观察,初步鉴别T1乳酸菌为芽孢杆菌属(Bacillus sp.);其最适生长温度为32℃,pH为5.5;所产蛋白酶酶活最适温度为40℃,pH为7.0,最适条件下酶活力达72.2 U/mL;添加T1乳酸菌发酵45d时其TSN、AAN含量分别达到2.16g/100mL和0.89g/100mL,接近国家一级鱼露标准,游离氨基酸总量为5070.28 mg/100mL,比同期自然发酵增加了1.05倍。T1乳酸菌对加速鱼露发酵有积极贡献。更多还原

【Abstract】 In order to look for the useful microorganisms to accelerate fish sauce fermentation,we use the method of transparent circle and shaking culture and isolated a proteinase producing Lactic acid bacteria T1 from 6 months fermentated fish sauce.Investigate its physiological and biochemical properties,enzymatic properties and add it to fish sauce for fermentation test.The results showed that,the optimum growth temperature of T1 was 32℃,pH was 5.5;the optimum temperature of proteinase it produced was 40℃,pH was 7.0,the enzyme activity reached 72.2 U/mL;preliminary identified T1 was Bacillus sp.T1 played a positive contribution to the accelerated of fish sauce fermentation.After fermentated 45 days when added T1 to raw material of fish sauce,the contents of TSN and AAN were 2.16g/100mL and 0.89g/100mL,closed to the national standard of first level fish sauce.The contents of free amino acid increased 1.05 times, reached 5070.28 mg/100g.更多还原