[1]李尚逊,姬翔,翟兴媛,等.异常威克汉姆酵母纯种发酵淡豆豉的炮制工艺研究[J].大豆科学,2023,42(04):459-465.[doi:10.11861/j.issn.1000-9841.2023.04.0459]
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异常威克汉姆酵母纯种发酵淡豆豉的炮制工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第42卷 期数: 2023年04期 页码: 459-465 栏目: 出版日期: 2023-07-20
Title:
Study on Processing Technology of Semen Sojae Praeparatum Pure-fermented by Wickhamomyces anomalus
作者:
李尚逊1; 姬翔1; 翟兴媛1; 刘悦媛1; 李鑫1; 王丰源1; 王大红1; 2; 3; 李阳1; 2; 3
1.河南科技大学 食品与生物工程学院，河南 洛阳 471000; 2.食品微生物河南省工程技术研究中心，河南 洛阳471000; 3.河南省食品绿色加工与质量安全控制国际联合实验室，河南 洛阳471000
关键词:
淡豆豉; 异常威克汉姆酵母; 纯种发酵; 大豆异黄酮
DOI:
10.11861/j.issn.1000-9841.2023.04.0459
摘要:
淡豆豉是一种以黑豆为主要发酵原料的传统药食同源中药，但其炮制周期长且质量不稳定。本研究以从淡豆豉自然混菌发酵中筛选出的1株具有β-D-葡萄糖苷酶活性的异常威克汉姆酵母（Wickerhamomyces anomalus）C5菌株作为发酵菌种，进行纯种酵母炮制型淡豆豉的研制。选取葡萄糖添加量、料液比以及酵母菌接种量3个因素进行单因素试验。利用响应面法分析3个因素对大豆苷元产量的影响，并对淡豆豉的炮制工艺进行优化。结果表明：料液比和葡萄糖添加量对大豆苷元产量的影响极显著，而接种量的影响不显著。最终确定炮制工艺为：葡萄糖添加量8.5%、料液比1∶2.4、接种量10%，炮制周期为6 d。炮制过程中糖苷含量逐渐降低，苷元含量显著升高。大豆苷元和染料木素的产量分别达到964.51和1 123.28 μg·g-1。本研究为酵母炮制型淡豆豉的进一步开发提供科学依据。

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更新日期/Last Update: 1900-01-01