食品科学 ›› 2017, Vol. 38 ›› Issue (6): 55-61.doi: 10.7506/spkx1002-6630-201706009

• 生物工程 • 上一篇    下一篇

菌种耦合发酵米渣生酱油的品质和抗氧化活性

钟文秀,袁江兰,李传雯,康 旭,何首春   

  1. 湖北工业大学生物工程与食品学院,湖北 武汉 430068
  • 出版日期:2017-03-25 发布日期:2017-03-28
  • 基金资助:
    国家自然科学基金面上项目(31371741)

Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures

ZHONG Wenxiu, YUAN Jianglan, LI Chuanwen, KANG Xu, HE Shouchun   

  1. School of Food and Biological and Engineering, Hubei University of Technology, Wuhan 430068, China
  • Online:2017-03-25 Published:2017-03-28

摘要: 以高盐稀态法酿造米渣生酱油,探究菌种耦合对其品质和抗氧化活性的影响。4 组不同菌种耦合发酵的米渣生酱油品质测定结果表明其各项质量指标均达到GB 18186—2000《酿造酱油》中一级酱油的标准,其中S4生酱油(米曲霉耦合黑曲霉和鲁氏酵母发酵)游离氨基酸总量达到41.81 g/L,4 种米渣生酱油的总氨基酸、必需氨基酸、呈味氨基酸和抗氧化氨基酸的质量浓度均高于同时发酵的大豆生酱油S5生酱油(米曲霉发酵)。S3生酱油(米曲霉耦合鲁氏酵母发酵)和S4生酱油的抗氧化活性普遍高于S1生酱油(米曲霉发酵)和S2生酱油(米曲霉耦合黑曲霉发酵),各结果均表明S3的抗氧化活性最强,清除羟自由基的能力达到等质量浓度VC的最高175.42 倍,对1,1-二苯基-2-三硝基苯肼自由基清除能力达到VC的2.16 倍。抗氧化活性受发酵温度影响明显,分别在35 ℃和50 ℃发酵时出现峰值。多菌种耦合发酵对米渣生酱油品质和抗氧化活性均有明显改善,其中鲁氏酵母发挥了明显作用。

关键词: 米渣生酱油, 品质, 抗氧化活性, 菌种耦合, 鲁氏酵母

Abstract: In this study, we evaluate the quality and antioxidant activity of raw sauce produced by high-salt liquid-state fermentation of rice dregs with mixed starter cultures. The results showed that all four rice sauces fermented by different mixed starters reached the quality requirements of the Chinese national standard GB 18186-2000 for first-grade soy sauce. The sauce fermented by soy sauce koji containing Aspergillus oryzae and Aspergillus niger plus Zygosaccharomyces rouxii (S4) contained 41.81 g/L total free amino acids. The rice sauces had higher contents of total amino acids, essential amino acids, flavor amino acids and antioxidant amino acids than soy sauce fermented by Aspergillus oryzae (S5). The antioxidant activity of the rice sauces fermented by soy sauce koji containing Aspergillus oryzae alone (S3) and both Aspergillus species (S4) plus Zygosaccharomyces rouxii was higher than that of their counterparts (S1 and S2) obtained without the use of Zygosaccharomyces rouxii. S3 was found to have the strongest antioxidant activity, showing a 175.42- and 2.16-fold increase in hydroxyl and DPPH radical scavenging capacity compared with VC, respectively. The antioxidant activity of rice sauce was strongly influenced by fermentation temperature, reaching a peak at 35 and 50 ℃. In conclusion, the quality and antioxidant activity of rice sauce fermented with mixed cultures could be considerably improved compared with single culture fermentation, which is greatly attributed to Zygosaccharomyces rouxii.

Key words: raw sauce produced from rice dregs, quality, antioxidant activity, mixed strains, Zygosaccharomyces rouxii

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