嗜盐古生菌混合菌株的鱼露发酵工艺优化

摘要

Bombay duck without internal organs was used to ferment fish sauce using Halobacteriaceae sp.,Halogranum rubrum and Halomicrobium mukohataei as mixed starter culture.Amino acid nitrogen,total soluble nitrogen,histamine,free amino acids and the relative proportion of value volatile flavor compounds were used as parameters to assess the quality of the fish sauce.Factors affecting the fish sauce fermentation such as the amount of salt,fermentation temperature,fermentation time,inoculation of bacteria and 3 kinds of bacteria proportion were optimized by uniform design.The results showed that the optimum fermentation conditions for fish sauce was 15％ salt content,fermentation temperature 42 ℃,fermentation time 6 months,the amount of bacteria l07 CFU/mL and the proportion of inter strain 3:1:1.The theoretical content of total soluble nitrogen,histamine,amino acid nitrogen,free amino acids and the relative proportion of valuable volatile flavor compounds was 3.615 g/100 mL,24.395 mg/100 mL,1.682g/100 mL,485.898 mg/100 mL,and 0.856,respectively.%以嗜盐古生菌TBN4(Halobacteriaceae sp.)、深红盐颗粒形菌R02-11(Halogranum rubrum)和向烟氏盐微菌9738(Halomicrobium mukohataei)3株嗜盐古生菌为混合菌株发酵剂,以低值龙头鱼为原料,以氨基酸态氮含量、可溶性总氮含量、组胺含量、游离氨基酸总含量和有价值挥发性风味物质相对比例为指标,利用均匀设计方法对加盐量、发酵温度、发酵时间、接种量和添加3种菌的比例等参数进行优化.结果表明,利用上述3种嗜盐古生菌对龙头鱼发酵生产鱼露的最佳发酵条件为添加盐量15％、发酵温度42℃、发酵6个月、添加菌种量10 7CFU/mL、菌种比例3:1:1.氨基酸态氮含量、可溶性总氮含量、组胺含量、游离氨基酸总含量和有价值挥发性风味物质相对比例理论值分别为1.682 g/100 mL、3.615 g/100 mL、24.395 mg/100 mL、485.898 mg/100 mL和0.856.