| 植物乳杆菌发酵对牡蛎成分的影响 |
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| 引用本文： | 徐莹,米恒振,冯金晓,孙邈.植物乳杆菌发酵对牡蛎成分的影响[J].水产科学,2008,27(5):239-242. |
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| 作者姓名： | 徐莹 米恒振 冯金晓 孙邈 |
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| 作者单位： | 1. 中国海洋大学,食品科学与工程学院,山东,青岛,266003
2. 南开大学,药学院,天津,300071 |
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| 摘 要： | 试验结果表明,加入4%食盐能在一定程度上抑制挥发性盐基氮(TVBN)的产生,接种植物乳杆菌后牡蛎浆pH在发酵第2 d迅速下降并一直处于酸性状态(pH≈4)。蛋白质由于牡蛎自溶酶作用、微生物的利用而不断被分解,氨基酸不断地增加,而可溶性蛋白表现出波动变化。还原糖逐渐被消耗,至第10 d时所剩仅为0.07 mg/ml。表明植物乳杆菌对牡蛎的发酵过程有重要作用。为牡蛎的深加工利用提供科学依据。
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| 关 键 词： | 牡蛎 牡蛎酱 植物乳杆菌 发酵 |
| 文章编号： | 1003-1111(2008)05-0239-04 |
| 修稿时间： | 2007年9月18日 |
Effect of Lactobacillus plantarum Fermentation on Oyster Sauce |
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| XU Ying,MI Heng-zhen,FENG Jin-xiao,SUN Miao.Effect of Lactobacillus plantarum Fermentation on Oyster Sauce[J].Fisheries Science,2008,27(5):239-242. |
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| Authors: | XU Ying MI Heng-zhen FENG Jin-xiao SUN Miao |
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| Abstract: | Effect of Lactobacillus plantarum on the chemical components during fermentation process was studied based on homogenized oyster sauce by adding NaCI and inoculation of Lactobacillus plantarum culture.The results showed that addition of 4% NaCl inhibited total volatile basic nitrogen(TVBN)value.The pH value of the tested group by inoculation of LactobaciUus plantarum culture decreased very fast after 2 d fermentation and pH was about 4.0 till the end,which effectively inhibited the increase in TVBN value.Soluble protein of oyster was decomposed by oyster autolytic enzymes and microorganisms for growth and enzymatic hydrolysis.The intermediate product and amino acid concentration increased along the fermentation course.However,the curve of soluble protein concentra- tion was waved.Deoxidized sugar was comumed gradually and 0.07 mg/ml was detected after 10 d cultivation. Lactobacillus plantarum played an important roles in oyster sauce formation.These data and conclusion would be useful in further oyster processing. |
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| Keywords: | oyster oyster sauce Lactobacillus plantarum fermentation |
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