鱿鱼酱发酵乳酸菌选择与生产工艺优化

以鱿鱼为原料,通过乳酸菌发酵制造具有良好风味与营养价值的鱿鱼酱产品,并通过快速发酵实现鱿鱼酱产品质量和风味的稳定控制.比较前期初筛的乳酸菌蛋白酶活性,在确定发酵乳杆菌(Lf01)和短乳杆菌(Lb-1)的活性优势后,进一步探究其产酸、耐盐、耐香辛料和耐酒精特性,确定发酵辅料的添加量.采用响应面优化方法,研究了复合菌发酵的最佳接种量、发酵时间和发酵温度,得到了鱿鱼酱最适发酵条件为35℃下发酵24 h,添加1.0%的发酵乳杆菌和短乳杆菌复合发酵剂,菌种比例1:1,接种量为2.4×10⁸ CFU·g^-1,所得产品的品质、色泽和风味最佳.研究结果可为海洋鱿鱼的发酵加工提供理论基础.

A selection of lactic acid bacteria and optimization of process in squid sauce fermentation

Squid was used as raw material to manufacture squid paste products with good flavor and nutritional value through lactic acid bacteria fermentation. In order to achieve the product quality and flavor of squid paste through rapid fermentation, two strains of Lactobacillus fermentum (Lf01) and Lactobacillus breris (Lb-1) were obtained by comparing the protease producing activities of the pre-screened Lactobacillus. Their acid production, salt tolerance, spice tolerance and wine tolerance characteristics were further explored to determine the addition amount of fermentation auxiliaries. By using response surface optimization method, the optimal inoculum amount and fermentation time and fermentation temperature of the composite bacteria fermentation were investigated. The optimal fermentation conditions of squid paste were obtained. The best quality, color and flavor of the resulting products were obtained by fermenting at 35℃ for 24h with the addition of 1.0% of the mixed starter of Lactobacillus fermentum and Lactobacillus breris at a ratio of 1:1 and an inoculum amount of 2.4×108 CFU?g-1. The results of the study provide a theoretical basis for the fermentation and processing of marine squid.