Screening of Optimal Fermentation Starter and Optimization of Primary Fermentation for Yangjiang Lobster Sauce Production

Abstract

Abstract: Two dominant strains for the primary fermentation of Yangjiang lobster sauce were isolated from its koji which were identified as Aspergillus oryzae and Rhizopus oryzae respectively based on their 18S rRNA sequences and morphological features. One vigorous strain with high protease activity was picked from colonies of each of the identified strains and cultured in wheat bran medium. The effects of koji-making temperature and time as well as fermentation starters (the picked strains used jointly or separately) on strain growth, the contents of amino nitrogen, reducing sugar and total acids and sensory quality of lobster sauce were investigated. The results showed that the lobster sauce produced by 56 h fermentation at 36 ℃ with both picked strains exhibited the best quality.

Key words: Yangjiang, lobster sauce, mould, fermentation, amino nitrogen

CLC Number:

Q939.9

References

参考文献：
［1］黄欣，邓放明. 豆豉的研究进展[J]. 中国食物与营养， 2006， (11)： 20-22
［2］Song T T, Gendirch S, Murphy P A. Estrogenic activity of glycitein, a soy isoflavone [J]. Agric Food chem, 1999, 47: 1607-1610
［3］Kenis Babi. The preparation of isoflavones specimen and the clinical utilization of cancer-resistance [J]. Soybean Digest, 1993, (9): 26-29
［4］Arora A, Nair M G, Strasburg G M. Antioxidant activities of isoflavones and their biological metabolites in a liposomal system [J]. Archives of Biochem and Biophys, 1998, 133-141
［5］Kudous. Malonyl isoflarone glycosides in soybean seeds [J]. Agric Boil Chem, 1991, 55: 2227-2237
［6］Arthan N. Antiviral isofavonoid sulfate and steroidal giycosides from the fruits of fruits of Salanum rorvum [J]. Phytochemistry, 2002, 59: 459-463
［7］李祥. 细菌型豆豉生产的研究[J]. 中国调味品， 1999， (10)： 14-17
［8］吴龙英. 产酱香芽孢杆菌在豆豉发酵上的应用[J]. 山地农业生物学报， 2000， (3)： 237-238
［9］方海红，胡好远，黄红英. 微生物碱性蛋白酶的研究进展[J]. 微生物学通报， 2002， (2)： 57-59
［10］Matsumoto I, Akimoto T, Imai S. Effect of temperature and inoculum size on Natto’s appearance, number of B. Natto, temperature, hardness and color tone during fermentation [J]. Nippon Shonkuhin Kogyo Gakkaishi, 1993, 40: 75-82
［11］孙成行，牟光庆，孙园. 豆豉混合菌种制曲工艺的研究[J]. 中国调味品， 2007， (3)： 43-45
[12]苗兰兰，曹龙奎，吴泽柱. 永川豆豉中高产蛋白酶菌株的筛选鉴定及液体培养条件的研究[J]. 农产品加工， 2009， (5)： 66-69
[13]代立娇. 缩短豆豉生产周期的研究[J]. 山东轻工业学院报， 2007， (13)： 54-55
[14]孙森，宋俊梅，曲静然. 盐度对豆豉后发酵周期的影响[J]. 山东食品友酵， 2008， (2)： 38-40
[15]王彦杰，苏庆辉，李志江等. 豆豉发酵工艺条件的优化及品质分析[J]. 生产应用， 2006， 22(6)： 130-132

[1]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[2]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[3]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[4]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[7]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[8]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[9]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[10]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[11]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[12]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[13]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.
[14]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[15]	WANG Zehan, TAO Yuhao, SUN Liming, LIU Jia, DU Ming, WANG Zhenyu. Dynamic Changes of Microbial Community, Amino Acid Composition and Moisture Distribution during the Fermentation of Miao Ethnic Suanzuo Fish [J]. FOOD SCIENCE, 2021, 42(12): 116-122.