豆瓣辣酱高酶活霉菌筛选及豆醅促熟性研究

摘要

Take the five dominant moulds M2～M6 separated and identified from microflora of bean chili sauce as test strains,screen high-yield protease and peptidase strains and apply them forfermenting bean fermented grains,in order to explore the application feasibility of shortening fermentation period,promoting flavor and improving quality compared with the traditional fermentation.The protease activity of M3 reaches 139.49 U/mL and the peptidase activity of M6 reaches 1.039 mg/dL.The fermentation time is shortened to 20 days (the traditional fermentation period is 60～90 days).The content of amino acid in M3 group is 56.63％ and that in M6 group is 48.03％.At the same time,that of the traditional high-quality CK group is only 45.23％,the difference is significant (P＜0.05).%以豆瓣辣酱微生物区系中已分离鉴定的5株优势霉菌M2～M6为试验菌株,通过筛选高产蛋白酶和肽酶菌株,并将之应用于发酵豆醅,对比传统发酵以探索其在缩短周期、促进风味及提高品质等方面的应用可行性.研究表明:M3产蛋白酶活力达到139.49 U/mL;M6肽酶活力达1.039 mg/dL.采用高酶活菌株进行人工接种菌群强化发酵蚕豆,促熟效果显著,发酵时间缩短至20天(传统周期为60～90天),M3组呈味氨基酸含量达56.63％,M6组为48.03％,而传统优质CK组仅为45.23％,差异显著(P＜0.05).