Abstract:

The silkworm pupae protein was prepared by sequential extraction and deodorized by microbe fermentation. The results showed that fermentation of silkworm pupae protein by yeast and Lactobacillus helveticus could effectively remove the bad odor of silkworm pupae protein. Deodorization process of yeast fermentation conditions were as follows: 0.3% of inoculated yeast at 37 ℃ for 80 min so as to save raw materials and 0.3% inoculated yeast in addition of 2% glucose at 37 ℃ fermenting for 28～35 min to save time. Deodorization process of Lactobacillus helveticus fermentation conditions were as follows: 2% of inoculated Lactobacillus helveticus, 10 % usage of MRS medium, 37 ℃and 7 h of fermentation.

Key words: yeast, Lactobacillus helveticus, fermentation, silkworm pupa protein, deodorization