安徽农业科学2011，Vol.39Issue(26)：16448-16449,16451,3.
米曲霉发酵对鲍鱼中氨基酸态氮含量的影响
Effect of Aspergillus oryzae Fermentation on the Content of Amino Acid Nitrogen in Abalone
白鹏 1刘红英 2薛长湖 1丛海花2
作者信息
- 1. 河北农业大学,河北保定071001
- 2. 中国海洋大学,山东青岛266003
- 折叠
摘要
Abstract
[Objective] The reference for the application of AspergiUus oryzae in the production of abalone meat was provided through the re search. [ Method ] The AspergiUus oryzae strain mutated in laboratory was used as initial strain. The effect of the culturing humidity, temperature, time and inoculation amount in the fermentation process of abalone meat with the strain on the content of amino acid nitrogen in abalone meat was analyzed with the design of single - factor experiment and the best condition for abalone meat fermentation was determined with the design of or thogonal experiment. [ Result] Ttie best condition of the fermentation abalone with AspergiUus oryzae was the culturing humidity was 70% ; the temperature, 30 XI; the time, 60 hours and the inoculation amount, 0.5 x 108 strains/g, under which condition, the content of amino acid nitro gen in fermented abalone meat reached 3.148% , which was 2.7 times higher than that in unfermented one. [Conclusion] "Hie results would lay the foundation for the research on the abalone meat fermentation by means of other microorganisms in future and also a certain basis of the abalone meat production with high additional value was provided.关键词
米曲霉/鲍鱼/氨基酸态氮Key words
Aspergillus oryzae/ Abalone/ Amino acid nitrogen分类
农业科技引用本文复制引用
白鹏,刘红英,薛长湖,丛海花..米曲霉发酵对鲍鱼中氨基酸态氮含量的影响[J].安徽农业科学,2011,39(26):16448-16449,16451,3.
