摘要
利用浅盘固态发酵技术对豆豉纤溶酶出发菌株进行固态发酵。固态发酵培养基经灭菌、添加碳源等操作后,按一定比例接种种子液,在合适的发酵条件下进行固态纯种发酵。通过单因素试验确定出了对固态发酵过程影响显著的过程参数,应用SAS软件响应面分析程序,分别对发酵过程中的接种量、发酵周期、发酵温度、大豆初始水分含量等过程参数进行了分析与优化。试验得出了豆豉纤溶酶出发菌株固态发酵的最优工艺参数,即大豆水分含量300%、发酵周期72h、发酵温度39℃,在此条件下最大发酵酶活可达到665.6IU/mL。
The starting strain of Oou-chi bacillus was fermented in the solid medium through shallow plate fermentation technique. After sterilization, adding carbon sources and inoculation, the strain was cultured in the specific condition. With the aid of single factor test and response surface analysis, the relevant parameters in the course of fermentation were analyzed and optimized. In conclusion, the optimal parameters were attained as follows： soybean water content 300%, fermentation period 72h, fermentation temperature 39℃. The maximum enzyme activity under the optimal condition could be up to 665.6IU/mL.
出处
《食品科技》
CAS
北大核心
2007年第1期121-125,共5页
Food Science and Technology
关键词
豆豉
豆豉纤溶酶
固态发酵
响应面分析
Dou-chi
Dou-chi fibrinolytic enzyme
solid-state fermentation
response surface analysis
