贝莱斯芽孢杆菌SW5菌株与外源蛋白酶协同发酵对鳀鱼鱼露品质的影响

为进一步研究接种贝莱斯芽孢杆菌(Bacillus velezensis) SW5菌株对发酵鳀鱼鱼露品质的影响,以低值鳀鱼为原料,通过接种贝莱斯芽孢杆菌SW5菌株,并添加多种蛋白酶协同发酵鳀鱼鱼露.测定氨基酸态氮(AA-N)质量浓度、pH值和总酸质量浓度的变化,采用电子舌和色差仪测定鱼露发酵完成后发酵液的鲜味成分含量和色泽,与商品鱼露和酶解液进行对比.结果表明在发酵过程中,采用贝莱斯芽孢杆菌SW5菌株与中性蛋白酶协同发酵,发酵第7天AA-N质量浓度达到最高,为13.93 g·L^-1,符合市售一级鱼露标准.3个处理组的色泽和鲜味成分含量与商品鱼露相近.综上所述,通过接种贝莱斯芽孢杆菌SW5菌株和蛋白酶对鳀鱼鱼露进行协同发酵可以缩短发酵周期,提高鱼露的产量以及AA-N和鲜味成分的含量.因此,该菌株可用作海洋蛋白源物质的发酵深加工.

Effects of inoculation with Bacillus velezensis SW5 and exogenous protease on the quality of fermented anchovy fish sauce

In order to examine the effect of inoculation with Bacillus velezensis SW5 on the quality of fermented anchovy fish sauce, the co-fermentation of Bacillus velezensis SW5 and various proteases was carried out. Changes in amino acid nitrogen (AA-N), pH value, total acid content were determined during fermentation. Meanwhile, the umami taste profile and color differences among the end products of fermentation were also investigated by using electronic tongue and colorimeter, compared with the commercial fish sauce and enzymatic hydrolysate of anchovy. The results showed that the AA-N content reached the highest of 13.93 g.L^-1 on the 7th day of fermentation, via co-fermentation with SW5 and neutral protease. It is the first-class standard of commercial fish sauce. The color and umami taste of the three treatment groups were similar to those of commercial fish sauce. In conclusion, inoculation of Bacillus velezensis SW5 and addition of protease to synergistically fermented fish sauce can decrease the fermentation period and improve the yield of fish sauce, the total amino acid nitrogen content, the effect of umami and taste. The strain can be used as an excellent microbial strain for deep processing of marine protein source fermentation.