摘要
以豆乳为发酵底物,对6株霉菌的发酵性能进行研究,测定发酵24h发酵液的pH4.6可溶性氮和游离脂肪酸含量。结果表明:霉菌分解蛋白质能力由强到弱的顺序是米曲霉→草酸青霉→米黑毛霉→总状毛霉→米根霉→微小毛霉,发酵液中pH4.6可溶性氮含量最高为0.477%;霉菌分解脂肪能力由强到弱的顺序是米根霉→米曲霉→草酸青霉→总状毛霉→微小毛霉→米黑毛霉,发酵液中游离脂肪酸的含量最大达到1.977%。米曲霉发酵豆乳能力较强。
Soymilk was used as fermentation substrate,fermentation abilities on soymilk by six kinds of molds were investigated. WSN at pH4. 6 and free fat acid （FFA） concentrations of soymilk after 24h fermentation were detected. The order of protein decomposition ability from strong to weak was Aspergillus oryzae→Penicillium oxaficum→Mucor miehei→Mucor racemesus→Rhizopus oryzae→Mucor pusillus, the highest content of WSN at pH4.6 was 0.477% → the order of fat decomposition ability was Rhizopus oryzae→Aspergillusstronger Penicillium oxalicum→ Mucor racemesus→ Mucor pusillus→ Mucor miehei, the highest FFA concentration was 1.977%. Fermentation abilities of Aspergillus oryzae on soymilk was the stronger.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期135-136,共2页
Science and Technology of Food Industry
关键词
霉菌
发酵
豆乳
mold
fermentation
soymilk
