摘要
研究经枯草芽孢杆菌DC-12一步发酵所得发酵大豆Ⅰ(FBBⅠ)和经曲霉前发酵、DC-12后发酵两步发酵所得发酵大豆Ⅱ(FBBⅡ)中含氮成分、含糖成分、脂类成分、异黄酮苷元含量及豆豉纤溶酶酶活力的变化。结果表明:FBBⅡ中非蛋白氮含量为黑豆的8.0倍,为FBBⅠ的2.0倍;氨基酸态氮含量为黑豆的6.4倍,为FBBⅠ的2.1倍;游离脂肪酸含量为黑豆的63.2倍,为FBBⅠ的14.0倍;还原糖和总糖含量均低于FBBⅠ;异黄酮类组分大豆苷元和染料木素含量分别为黑豆中的25.6倍和15.5倍,为FBBⅠ的3.2倍和1.9倍;豆豉纤溶酶产量略低于FBBⅠ。结论:两步发酵法所得产品优于一步发酵法。
Changes of components have nitrogen, sugars, lipids, isoflavone and activity of douchi fibrinolytic in FBB Ⅰ, obtained with fermention by Bacillus subtilis DC-12, and FBBⅡ, obtained with pre-fermentation of Aspergillus and followed fermentation with DC-12, were studied. The results showed that concentration of non-protein nitrogen and amino acid nitrogen in FBBⅡ was 8.0 times and 6.4 times as that in raw black bean, and 2.0 times and 2.1 times as in FBB Ⅰ respectviely. Content of free fatty acids in FBB Ⅱ was 63.2 times and 14.0 times as that in raw black bean and FBB Ⅰ, respectviely. Contents of reducing sugar and total sugar content in FBB Ⅱ were lower than those in FBBⅠ. Contents of daidzein and genistein in FBB Ⅱ were 25.6 times and 15.5 times as that in raw black bean, and 3.2 times and1.9 times as in FBB Ⅰ, respectviely. Activity of douchi fibrinolytic in FBB H was a bit lower than that in FBBⅠ. Conclusion： two-stage solid-state fermentation is more advantaged than one stage fermentation.
出处
《中国酿造》
CAS
北大核心
2009年第11期36-38,共3页
China Brewing
关键词
发酵大豆
异黄酮
纤溶酶
fermented balckbean
isoflavone
fibrinolytic enzyme
