作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国调味品》 2009年第3期39-42,共4页

摘　　要： 利用米曲霉3.042对火麻仁粕进行液体发酵研究。探索液体发酵法分解麻仁蛋白质的影响因素,包括培养基成分、初始发酵pH、发酵温度、转速、底物浓度等。结果表明,发酵培养基碳源为红糖粉添加量1%,发酵初始pH 7.5,发酵温度30℃,转速180 r/min以及底物浓度7%,发酵48 h时多肽含量达到38.96 mg/g,当发酵时间持续到72 h可得到较多游离氨基酸,含量为0.344%发酵48 h发酵液的香味较好。 Liquid fermentation of Hemp seed meal by Aspergillus oryzae 3. 042 were studied in this paper. The liquid fermented conditions, such as medium components, initial fermented pH, temperature, rotational speed, substrate concentrations were investigated. The results showed that the higher peptides yield was 38.96mg/g on the conditions of 1% brown sugar power, initial pHT. 5,temperature 30 ℃, rotational speed 180 r/min and the substrate 7% ,which was fermented 48 h. The higher yield of free amino acids was 0. 344% when fermented 72 h in the same conditions. The flavor was better at 48 h fermentation.

关 键 词： 火麻仁 米曲霉 液体发酵

领　　域： [轻工技术与工程] [轻工技术与工程]