乳酸菌发酵海带的脱腥工艺及成分分析研究OA北大核心CSTPCD

Lactic acid bacteria mixtures were used for the fermentation of kelp,and Saccharina japonica was used as the sole nutrient source for fermentation.The fermentation process was optimized by monitoring the contents of soluble solids,total sugars,total protein,and nitrogen in the amino acid state and the total reducing power,as well as performing qualitative and quantitative analyses of organic acids and amino acids.Combined sensory evaluation and GC-MS(Gas chromatography-mass spectrometry)were used for quantitative and qualitative characterization of volatile substances.The results demonstrated that the most suitable conditions for kelp fermentation by lactic acid bacteria were a temperature of 40℃,a feed ratio of 5%(g/mL),an inoculum volume of 5%(mL/mL),and a time of 6 days.Under optimized fermentation conditions,the amino acid nitrogen content and total reducing power were significantly improved,the organic acid content was elevated by 76.51%,the total amino acid content was increased by 10.55%,and the essential amino acid levels were increased by 25.05%in the fermented products of the kelp.The GC-MS results demonstrated that aldehydes and phenols in the fermented kelp products decreased,whereas esters,alcohols,and organic acids increased in the volatile components after fermentation.Sensory evaluation results showed that the deodorization effect was significant after fermentation with lactic acid bacteria,and the sensory indexes,including sauce aroma,sauce aroma,ileal,sour,and overall quality,were significantly enhanced.The pre-sent study provides theoretical and technical support for developing kelp fermentation products with lactic acid bacteria.