食品与发酵工业2012，Vol.38Issue(8)：84-87,4.
虾头自溶产物微生物混合发酵的工艺条件
Study on the Technology of Fermenting Shrimp Head Autolysate with Mixed Starter Cultures
摘要
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. Ac- cording to L9 （34） orthogonal array design, the optimum technological conditions were as follows： fermentation temperature 30℃ , fermentation time 8h, inoeulum 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.关键词
混合发酵/虾头自溶产物/氨基态氮Key words
mixed fermentation/shrimp head autolysate/amino nitrogen分类
轻工纺织引用本文复制引用
孟凌玉,吉宏武,高加龙,卢虹玉,王超,潘广坤,潘创..虾头自溶产物微生物混合发酵的工艺条件[J].食品与发酵工业,2012,38(8):84-87,4.基金项目
国家虾产业技术体系建设 （）
科技部农业成果转化项目 （）
广东省海洋渔业科技攻关重大项目 （）
广东省科技团队项目（2011A020102005）. （）
