菌种耦合发酵米渣生酱油品质和抗氧化活性研究

摘要/Abstract

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: Rice dregs raw sauce was brewed with the method of high saline dilution, and effect of strains coupling on qualities and antioxidant activity of the sauce was researched. Qualities of four kinds of rice dregs raw sauce fermented by combinations of different strains were analyzed, and the results showed that all targets reached the standards of the first-order sauce in GB18186-2000 of soy sauce, in which the raw sauce marked as S4 (fermented by Aspergillus oryzae, Aspergillus niger and Zygosaccharomyces rouxii) had the most free amino acids of 41.81 g/L, and contents of total free amino acids, essential amino acids, flavor amino acids and antioxidant amino acids of four kinds of rice dregs raw sauce were higher than soy sauce fermented at the same time by A. oryzae. Antioxidant activity of the raw sauce marked as S3 (fermented by A. oryzae and Z. rouxiin) and S4 are generally higher than that of S1 (fermented by A. oryzae) and S2 (fermented A. oryzae and A. niger), and all results suggested that S3 has the strongest antioxidant activity, and its ability to scavenging ?OH and DPPH free radicals were significantly higher than ascorbic acid solution with equal mass concentration by 175.42 times and 2.16 times respectively. Fermentation temperature affected antioxidant activity of rice dregs raw sauce obviously, and the peak values of antioxidant activity were at 35 and 50 ℃ fermentation respectively. Quality and antioxidant activity of rice dregs raw sauce were obviously improved by multi-strain fermentation, among which Z. rouxii played a prominent role.

Key words: rice dregs raw sauce, quality, antioxidant activity, strains coupling, Zygosaccharomyces rouxii

中图分类号:

TS264.2

钟文秀袁江兰李传雯康旭何首春. 菌种耦合发酵米渣生酱油品质和抗氧化活性研究[J]. 食品科学, 0, (): 0-0.

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