作　　者： ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《南方水产》 2009年第4期58-63,共6页

摘　　要： 以嗜热链球菌(Streptococus thermophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)和瑞士乳杆菌(L.helveticus)及2种酿酒酵母菌(Saccharomyces cerevisiae)为菌种,对罗非鱼(Oreochromis niloticus)下脚料蛋白酶解液进行发酵,利用感官评定法,比较不同微生物发酵对酶解液脱腥去苦效果。试验结果表明,乳酸菌脱腥效果优于酵母菌,其中以嗜热链球菌脱腥效果最好,其适宜的发酵条件为接种量10%,发酵温度42℃,发酵时间9h。微生物发酵去苦效果不明显。 This work is to compare the effects of removing fish odour and bitter in protein hydrolysates of tilapia Oreochromis niloticus wastes by different microorganisms fermentations, in which lactic acid bacteria such as Streptococus thermophilus, Lactobacillus helveticus, L. bulgaricus and yeasts were used. The removal potency of fish odour and bitter was evaluated by sensory test. The results indicated that the effect of fish odour removal from protein hydrolysates by lactic acid bacteria fermentation was better than by yeasts, in which the best microorganism was S. thermophilus. The optimal conditions for S. thermophilus fermentation were 42℃ for temperature and 9 h for time with 10% inoculation volume. There was little effect to remove bitter taste from protein hydrolysates by microorganism.

关 键 词： 罗非鱼 蛋白酶解液 微生物发酵 苦味 腥味

领　　域： [轻工技术与工程] [轻工技术与工程]