食品科学2024，Vol.45Issue(5)：31-39,9.DOI:10.7506/spkx1002-6630-20230606-051
半干态豆豉高效发酵菌株筛选及其发酵性能评价
Screening and Fermentation Performance of Highly Efficient Starter Cultures for Semi-Dry Douchi
摘要
Abstract
To select high-efficiency strains suitable for semi-dry black douchi fermentation,this study compared and analyzed the koji-making effects of six Aspergillus oryzae strains and one Lichtheimia corymbifera strain with large differences in enzyme-producing capacity.The results showed that A.oryzae HN3.042,DM1 and DM2 had a strong ability to metabolize amylase,and the fermented douchi had a lower L* value.A.oryzae 24M-1,30M-1,and PNM003 had a strong ability to produce protease,aminopeptidase,and carboxypeptidase,resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi.In terms of volatile flavor substances,the douchi fermented with stains HN3.042,DM1,and DM2 had a relatively higher content of 1-octen-3-ol,isovaleric acid,and 4-methylpentanoic acid.The douchi fermented with strains 24M-1,30M-1,and PNM003 had a relatively higher content of trans-2-nonenal,3-octanone,and isophorone,resulting in richer and better flavor quality.L.corymbifera QM3 had lower enzymatic activity when compared with A.oryzae,resulting in poorer physicochemical indicators,lower contents of free amino acids and volatile flavor substances and poorer quality in douchi.The study suggests that the quality of douchi is related to the enzyme-producing capacity of the koji mold.The predominance of amylase in the koji enzyme system is conducive to the formation of color and acidic flavor substances in douchi,while with the predominance of proteolytic enzymes is conducive to the formation of amino nitrogen and good flavor quality in douchi.关键词
酶系/米曲霉/毛霉/豆豉/风味Key words
enzyme system/Aspergillus oryzae/Mucor/douchi/flavor分类
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王泽亮,李龙,邓维琴,刘书亮,李雄波,陈相杰,范智义,李婷,李恒,张其圣..半干态豆豉高效发酵菌株筛选及其发酵性能评价[J].食品科学,2024,45(5):31-39,9.基金项目
四川省中央引导地方科技发展资金定向转移支付项目(川式复合调味品核心技术体系构建及行业应用示范) （川式复合调味品核心技术体系构建及行业应用示范）
国家现代农业产业技术体系四川创新团队项目 （）
