共查询到19条相似文献,搜索用时 78 毫秒
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以两种细菌(Bacillus subtilis W1-3、Bacillus subtilis 10160)和三种真菌(毕赤酵母、酿酒酵母和黑曲霉)为出发菌种,菜籽粕为原料,硫代葡萄糖苷(硫苷)降解率和菜籽多肽得率为发酵菜籽粕品质的评价指标,进行单菌、混菌固态发酵实验。结果表明:最优的单菌发酵菌种为枯草芽孢杆菌W1-3;比较枯草芽孢杆菌W1-3的单菌及与其他菌种的双菌和三菌发酵方式,单菌发酵优于混菌发酵。由枯草芽孢杆菌W1-3发酵所得的菜籽粕,其中多肽、粗蛋白、氨基酸含量有益物质含量分别增加453.47%、10.39%、17.76%,硫苷和植酸两种抗营养物质含量分别降低62.14%和31.58%。 相似文献
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采用地衣芽孢杆菌进行静置液态发酵对胡椒进行脱皮,与生产实践中传统水沤法脱皮对比,研究二者发酵脱皮过程中的果胶酶、木聚糖酶、纤维素酶和发酵液pH值的动态变化。结果表明:在发酵脱皮过程中,两种方法的聚半乳糖醛酸酶(PG)和果胶裂解酶(PL)变化规律相似,都出现两次酶活力高峰;而纤维素酶活力都很低,果胶酯酶(PE)酶活力都比较高;在传统水沤法中木聚糖酶活力出现两个高峰,而在发酵法中木聚糖酶活力在脱皮后期逐渐上升;pH值变化总趋势也相似,脱皮完成时pH值均在5~5.5之间。由此推知,胡椒鲜果发酵脱皮过程中果胶酶系起主要作用,脱皮前期PG、PL先作用于果胶类物质,破坏胶质复合体的稳定结构,PE再作用于果胶分子,形成果胶酸,同时pH值降低,脱皮后期木聚糖酶活力上升,半纤维素降解加快,在多种酶的协同作用下,胡椒鲜果最终完成彻底脱皮。 相似文献
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食醋发酵是一个复杂的生化过程,它即有淀粉的糖化,酒精发酵及醋酸发酵,又有蛋白质的降解,以及各种呈香成分的生成等。在这个过程中,许多种微生物及其分泌的酶类,是各种反应的原动力。由于微生物和各种酶类,都有其适宜的作用温度,因此,食醋发酵过程中的温度管理,就成了提高食醋产质量的重要因素,也是提高食醋生产经济效益的 相似文献
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以海南文昌胡椒鲜果为原料,对传统水沤法(A)、微生物酶法(B)和冷冻机械脱皮法(C)等三种不同的脱皮方法产生的污水中6个水质综合性指标(COD,BOD_5,pH,氨氮,TN和TP)进行了测定和比较,并对所得白胡椒品质进行对比分析。结果显示:三种脱皮方式所产污水水质指标差异很大,COD值为742.31±23.82~1.89×10~4±332.90 mg/L,BOD_5值为445.54±23.68~9.21×10~3±130.13mg/L,pH为5.03±0.05~7.44±0.06,氨氮值为59.88±4.56~164.47±8.85mg/L,TN为101.23±18.73~499.02±27.59mg/L,TP为17.78±0.44~41.92±2.95mg/L,均为劣V类水;污水的污染程度依次是A样污水B样污水C样污水;三种不同的脱皮方法污水BOD_5/COD均大于0.4,BOD_5/TN均大于4.00,BOD_5/TP均大于25,表明胡椒脱皮污水可生化性较好,脱皮污水反硝化作用中碳源含量充足,污水水质满足生物除磷需求。污水处理技术可考虑多种生化处理技术合理组合。微生物酶法脱皮所得白胡椒品质最优,而冷冻机械法脱皮时间最短。为实现胡椒提质增效和产业化发展,传统的水沤法脱皮必须加速淘汰,寻求机械脱皮法和微生物酶法相结合的新型加工方法。 相似文献
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Haishan Xu Yuyu Chen Shenghua Ding Yeyou Qin Liwen Jiang Hui Zhou Fangming Deng Rongrong Wang 《International Journal of Food Science & Technology》2021,56(11):6073-6085
Texture qualities and pectin characteristics in fermented minced pepper (FMP) prepared by natural fermentation (NF) and inoculated fermentation (IF) were analysed during fermentation. The results showed variation in texture qualities and pectin characteristics was similar during NF and IF process. The hardness, cell wall material, sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) content, and CSP esterification degree decreased, while water-soluble pectin (WSP) content significantly (P < 0.05) increased after fermentation. The rhamnose (Rha) molar ratio in three pectins increased, but arabinose (Ara) and galactose (Gal) molar ratios in most pectins decreased after fermentation. Changes in Ara/Gal and (Gal + Ara)/Rha ratios represented the backbone and branched chains of rhamnogalacturonan-I in three pectins depolymerised during fermentation. The decrease of molecular weight (Mw) in CSP was more obvious than that in WSP and SSP, and it was extensively depolymerised into low-Mw pectin after fermentation. Pearson's correlation analysis showed FMP hardness was extremely (P < 0.01) positively correlated with CSP content and significantly (P < 0.05) positively correlated with SSP content and CSP Mw. Hence, CSP was the main pectin to affect texture compared with WSP and SSP, and its characteristics played a crucial role for regulating FMP texture during NF and IF process. 相似文献
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Yingrui Wang Keying Qin Fei Chen Liwen Jiang Hui Zhou Shenghua Ding Rongrong Wang 《International Journal of Food Science & Technology》2022,57(6):3477-3489
Fermented minced pepper (FMP) usually suffers from the deterioration of texture quality during fermentation, which can affect sensory and consumer acceptance. In this study, vacuum impregnation (VI) with CaCl2, pectin methylesterase (PME) and CaCl2 and PME (PME + CaCl2 + VI) were compared to improve the texture quality of FMP. FMP treated with PME + CaCl2 + VI showed the relatively intact cells structure after fermentation. In that case, its firmness maintained high level, while water-soluble pectin (WSP) content was minimum after fermentation. Meanwhile, the molar ratio of most monosaccharides of WSP in PME + CaCl2 + VI treated FMP decreased, while rhamnose (Rha) molar ratio significantly (p < 0.05) increased after fermentation. The high Rha content represents the stability of rhamnogalacturonan-I linear skeleton of WSP. The negative effect on molecular weight of WSP was delayed by PME + CaCl2 + VI treatment, and its peak area and value increased after fermentation. Atomic force microscope images indicated that PME + CaCl2 + VI treatment could retain the long chain and branch structures, and inhibit the degradation of WSP net-like structure at some extent. Hence, PME + CaCl2 + VI treatment was effective to improve the texture of FMP and inhibit the solubilisation of WSP via the formation of cross-linked pectin chains between Ca2+ and demethylesterified pectin. 相似文献
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以黑曲霉h1为菌株,以烟梗为发酵培养基进行固态发酵。以发酵后烟梗中果胶残留率为评价指标,优化了三角瓶固态发酵条件,并进行了正交实验。优化的发酵条件为:培养基含水量为料水比1∶1.2,1000mL三角瓶中装料量为40g,接种量为20%,发酵温度为30℃,发酵时间为6d。在此优化条件下进行验证实验,发酵后的烟梗中果胶残留率为27.32%。采用150L厚层通风池式固态发酵罐对烟梗进行发酵并酶解后,残余烟梗中果胶、淀粉及蛋白质等大分子物质残留率分别为35.19%、25.06%及58.74%,说明大部分大分子物质被一定程度的降解并溶于水中。故通过固态发酵的方法可取得较好的降解烟梗中大分子物质的效果。 相似文献
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酱油的固态无盐与低盐混合发酵工艺研究 总被引:2,自引:6,他引:2
用无盐固态与低盐固态混合发酵上艺生产酱油,在保证产品品质的前提下可缩短发酵周期。试验中大曲原料配比为黄豆粉:豌豆粉:大麸皮=4:1:5;菌种为沪酿3.042米曲霉;无盐固态发酵(70℃,2d)转入低盐固态发酵(65℃,6d),总发酵周期8d,蛋白质转化率为68.07%。 相似文献
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