食品科学2017，Vol.38Issue(6)：55-61,7.DOI:10.7506/spkx1002-6630-201706009
菌种耦合发酵米渣生酱油的品质和抗氧化活性
Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures
摘要
Abstract
In this study,we evaluate the quality and antioxidant activity of raw sauce produced by high-salt liquid-state fermentation of rice dregs with mixed starter cultures.The results showed that all four rice sauces fermented by different mixed starters reached the quality requirements of the Chinese national standard GB 18186-2000 for first-grade soy sauce.The sauce fermented by soy sauce koji containing Aspergillus oryzae and Aspergillus niger plus Zygosaccharomyces rouxii (S4) contained 41.81 g/L total free amino acids.The rice sauces had higher contents of total amino acids,essential amino acids,flavor amino acids and antioxidant amino acids than soy sauce fermented by Aspergillus oryzae (S5).The antioxidant activity of the rice sauces fermented by soy sauce koji containing Aspergillus oryzae alone (S3) and both Aspergillus species (S4) plus Zygosaccharomyces rouxii was higher than that of their counterparts (S1 and S2) obtained without the use ofZygosaccharomyces rouxii.S3 was found to have the strongest antioxidant activity,showing a 175.42-and 2.16-fold increase in hydroxyl and DPPH radical scavenging capacity compared with VC,respectively.The antioxidant activity of rice sauce was strongly influenced by fermentation temperature,reaching a peak at 35 and 50 ℃.In conclusion,the quality and antioxidant activity of rice sauce fermented with mixed cultures could be considerably improved compared with single culture fermentation,which is greatly attributed to Zygosaccharomyces rouxii.关键词
米渣生酱油/品质/抗氧化活性/菌种耦合/鲁氏酵母Key words
raw sauce produced from rice dregs/quality/antioxidant activity/mixed strains/Zygosaccharomyces rouxii分类
轻工纺织引用本文复制引用
钟文秀,袁江兰,李传雯,康旭,何首春..菌种耦合发酵米渣生酱油的品质和抗氧化活性[J].食品科学,2017,38(6):55-61,7.基金项目
国家自然科学基金面上项目(31371741) （31371741）
