摘要
研究了鯷制鱼露中的耐盐微生物(耐盐乳酸菌M1、M2和耐盐产蛋白酶菌T1)对其发酵初期挥发性风味物质形成的影响。将从鱼露发酵液中分离出来的耐盐微生物经过扩大培养后添加到鱼盐混合物中进行鱼露发酵。在发酵初期,总酸、氨基酸态氮、总氮、非酶褐变指数等理化指标都明显优于未添加发酵剂的空白对照鱼露发酵液。用气相色谱-质谱联用(GC-MS)分析其挥发性风味物质。结果表明,鱼露初期发酵液中分离出来的耐盐乳酸菌M2、产蛋白酶菌T1对鱼露挥发性特征风味成分的形成,尤其是挥发性酸的形成有积极的贡献,而自然发酵的鱼露则很难在发酵初期产生特征挥发性风味物质。
Enriched halotolerant lactobacillus （Mland M2）, halotolerant proteolytic bacteria （T1） from Yulu fermented liquor were chosen for fish sauce fermentation experiments. Fish-salt mixture without any addition was the control sample. The study showed that halotolerant lactobacillus M2, halotolerant proteolytic bacteria contributed to the volatile flavor formation in the early stage of fermentation process.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期25-28,共4页
Food and Fermentation Industries
关键词
鱼露
挥发性风味
耐盐乳酸菌
耐盐产蛋白酶菌
Yulu, volatile flavor compounds, Halotolerant lactobacillus, Halotolerant proteolytic bacteria
