摘要
研究2次接种分段发酵过程中鲭鱼加工废弃物生化指标的动态变化情况。第1发酵阶段时添加葡萄糖并接种植物乳杆菌于30℃下厌氧发酵6 h,第2发酵阶段时接种产朊假丝酵母,并分别于25、30和35℃下好氧发酵42 h。结果表明:植物乳杆菌生物量有所提高,从初始7.83lg(CFU/g)分别上升至8.98、9.11和8.77 lg(CFU/g),而产朊假丝酵母生物量从初始5.62 lg(CFU/g)分别上升至6.52、6.64 lg(CFU/g)和下降至5.30 log(CFU/g),氨基态氮含量由初始0.28 g/100 g分别提高至0.31、0.43和0.36 g/100 g;TVB-N含量比初始62.26mg/100 g有所降低,分别为48.59、53.97和55.69 mg/100 g。发酵过程中水溶性蛋白质含量逐渐下降,非蛋白氮含量逐渐上升,p H变化与挥发性盐基氮呈正相关,总酸含量变化与p H呈负相关。
Biochemical changes of mackerel processing wastes in successive segmented fermentation process were studied. In the first anaerobic fermentation step,mackerel processing waste was mixed with glucose and inoculated with the starter Lactobbacillus Phan at 30℃. The second aerobic fermentation step was started with the inoculation of Candida utilis,and incubated at 25 ℃,30 ℃ and 35 ℃ respectively. The results suggested that biomass of Lactobbacillus phan gradually increased from 7. 83 lg（ CFU / g） to 8. 98 lg（ CFU / g）,9. 11 lg（ CFU / g） and 8. 77 lg（ CFU /g）,respectively,while the biomass of Candida utilis gradually increased from 5. 62 lg（ CFU / g） to 6. 52 lg（ CFU /g）,6. 64 lg（ CFU / g） and decreased to 5. 30 lg（ CFU / g） respectively. The amino nitrogen content increased from 0.28 g /100 g to 0. 31 g /100 g,0. 43 g /100 g and 0. 36 g /100 g,respectively,and TVB-N content decreased from 62.26 mg /100 g to 48. 59 mg /100 g,53. 97 mg /100 g and 55. 69 mg /100 g,respectively. During the fermentation process,water-soluble protein decreased gradually,and non-protein nitrogen increased gradually. Meanwhile,p H was positively correlated with total volatile base nitrogen,and total acid was negatively correlated with p H.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第4期34-38,共5页
Food and Fermentation Industries
关键词
鲭鱼加工废弃物
分段发酵
植物乳杆菌
产朊假丝酵母
生化变化
mackerel processing waste
segmented fermentation
Lactobbacillus Phan
Candida utilis
biochemical changes
