摘要
将猪骨酶解液进行乳酸菌发酵。分别探讨了不同菌种、发酵温度、接种量及发酵时间对发酵效果的影响。在单因素的基础上,将发酵时间、温度及接种量等因素进行正交实验。结果表明:最佳发酵条件温度为30℃,接种量为10%,发酵时间为18h,其PTA-SN和氨基态氮含量分别达到0.5764和0.041。
With the pig bone enzymatic hydrolyzate was fermented by lactobacillus.the influence of fermenting microbe and different fermentation temperatures,inoculation volume,fermentation times on fermentation was investigated.Orthogonal experiments were adopted to analyze the effect of each factor in fermentation temperature,inoculates,fermentation times according to single factor experiment.Optimum fermentation conditions were determined as follows：fermentation temperature 30 ℃,inoculation volume 20%,fermentation times 18 h,the PTA-SN and the contents of amion-N reach 0.5764 and 0.041,respectively.
出处
《中国调味品》
CAS
北大核心
2012年第2期55-58,共4页
China Condiment
基金
肉类加工四川省重点实验室项目(10R07)
关键词
酶解液
发酵条件
PTA-SN
氨基态氮含量
enzymatic hydrolyzate
fermentation condition
PTA-SN
the contents of amion-N
