不同初始pH对枯草芽孢杆菌发酵虾副产物的影响

Effects of different initial pH on shrimp by-products fermentation incubated with Bacillus subtilis

中文关键词:  虾加工副产物  枯草芽孢杆菌  发酵初始pH  组胺  氨基态氮  抗氧化性

英文关键词:shrimp processing by-products  Bacillus subtilis  initial fermentation pH  histamine  amino acid nitrogen  antioxidant activity

中文摘要:

      目的 探讨初始发酵pH对枯草芽孢杆菌发酵虾副产物的组胺含量和发酵液抗氧化活性调节作用。方法 中华管鞭虾加工副产物灭菌后接种枯草芽孢杆菌, 在37℃下进行发酵, 添加适量葡萄糖, 调节初始发酵pH 7.0~10.0, 测定发酵1~7 d时组胺含量、pH、肽浓度和氨基酸态氮(amino acid nitrogen, AA-N)含量动态变化和发酵液的抗氧化活性, 分析各指标间相关性。结果 添加5%葡萄糖液可显著抑制组胺生成, 初始发酵pH影响发酵液组胺和AA-N含量, 其中初始发酵pH 10.0发酵6 d时组胺的含量低至(17.54±2.64) mg/100 mL, 而AA-N含量则提高到(0.81±0.02) g/100 mL。而且, 初始发酵pH 10.0的发酵液具有很强的清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、总抗氧化能力及清除羟基自由基能力。Pearson相关分析得出发酵液的组胺含量与肽浓度呈极显著正相关(P<0.01), 与AA-N含量、羟自由基清除能力和总抗氧化能力呈显著负相关(P<0.01或P<0.05)。结论 中华管鞭虾加工副产物接种枯草芽孢杆菌后调节初始发酵pH 10.0, 有效降低了发酵液的组胺含量, 提高了发酵液的AA-N含量和抗氧化活性, 为高品质虾加工副产物发酵制品的开发提供了技术依据。

英文摘要:

      Objective To explore the regulatory effects of initial pH on histamine production and antioxidant activity of shrimp by-products fermentation incubated with Bacillus subtilis. Methods After sterilization, the by-products of Penaeus sinensis processing were inoculated with Bacillus subtilis and added with appropriate amount of glucose under 37℃ for fermentation. Then, the initial pH of fermentation was adjusted to 7.0?10.0, and the dynamic changes of histamine content, pH, peptide concentration and amino acid nitrogen (AA-N) content were investigated during 1?7 days of fermentation, as well as the antioxidant activity was determined. Furthermore, the associations between various indicators were analyzed. Results The addition of 5% glucose solution significantly inhibited the production of histamine. The initial fermentation pH affected the content of histamine and AA-N. When the initial fermentation pH was controlled at 10.0, the histamine content of fermentation was as low as (17.54±2.64) mg/100 mL after 6 days fermenting, while the AA-N content was increased to (0.81±0.02) g/100 mL. Moreover, the fermentation with initial fermentation pH of 10.0 demonstrated strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate, total antioxidant capacity and hydroxyl radical scavenging capacity. Pearson correlation analysis showed that the histamine content of fermentation was significantly positively correlated with the peptide concentration (P<0.01), while negatively associated with AA-N content, hydroxyl radical scavenging capacity and total antioxidant capacity (P<0.01 or P<0.05). Conclusion In the fermentation of Penaeus sinensis processing by-products incubated with Bacillus subtilis, adjusting the initial fermentation pH 10.0 can reduce the histamine content and increase the AA-N content and the antioxidant activity. These results can provide a technical basis for the development of high quality fermented products derived from shrimp processing by-products.