鳕鱼内脏酶解液的发酵过程研究

Study on fermentation process of cod visceral enzyme solution

中文关键词:  酶解液  鳕鱼  发酵  加工副产物

英文关键词:enzymatic hydrolysate  cod  fermentation  by-product

中文摘要:

      目的 研究鳕鱼内脏酶解液的发酵过程。方法 以鳕鱼内脏酶解液为原料, 添加植物蛋白源进行充分发酵。选取酵母菌、乳酸菌、枯草芽孢杆菌3种常见菌株, 探讨菌种添加量、豆粕添加量、发酵温度、发酵时间对发酵液中氨基酸含量的影响。结果 3种菌的最佳菌种添加量和发酵温度相同, 分别为添加量5%、发酵温度28 ℃; 乳酸菌发酵产物中的氨基酸含量较高, 乳酸菌和酵母菌的最佳发酵时间均为4 d, 枯草芽孢杆菌为6 d。结论 水产品加工副产物酶解液的进一步发酵, 不仅可以减少酶解残渣, 而且提高了其氨基酸含量, 可为进一步利用水产品加工副产物提供参考。

英文摘要:

      Objective To investigate the fermentation process of cod visceral enzyme solution. Methods The enzymatic hydrolysate of cod viscera was used as raw material, and the plant protein source were added for full fermentation. Three common strains of Yeast, Lactobacillus and Bacillus subtilis were selected to investigate the effect of strain addition, soybean meal addition, fermentation temperature and fermentation time on amino acid content in fermentation broth. Results The optimum strain addition and fermentation temperature of 3 kinds of bacteria were the same, the addition amount was 5%, the fermentation temperature was 28 ℃, and the content of amino acids in the fermentation products of Lactobacillus was higher, the optimum fermentation time of Lactobacillus and Yeast was 4 d, and Bacillus subtilis was 6 d. Conclusion Further fermentation of the enzymatic solution of the by-product of aquatic products processing reduces the residue of enzymes and improves the content of amino acids, which can provide a reference for the further utilization of the by-products of aquatic products processing.