豆腐乳發(fā)酵功能菌菌系優(yōu)化的研究.pdf

1、西華大學(xué)碩士學(xué)位論文豆腐乳發(fā)酵功能菌菌系優(yōu)化的研究姓名：李璘佼申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：車振明20100401豆腐乳發(fā)酵功能菌菌系優(yōu)化的研究AbstractTangqiaosufuofSichuanDayiispopularathomeandabroadforitsuniqueflavorbuttheindustriallevelofthesufuproductionislowerNaturalfermentationi

2、sstillused，andexistenceofunsaferisksForfoodsafetyissueshighlightedinthefoodindustrythesafetyofthesufuproductionalsoputforwardhigherrequirementsInthispaperthenaturalfermentationofthemicroorganismsMucorstrainswereisolated，

3、twosuitableforfermentationofpureMucorstrainsM一5，M16wereselectedM5：withtheobviousdifferentfromotherMucorphysiology30hmyceliumgrowthtimehi曲upto11～13mm，coloraroundthecolonieswerethechangesovertimebythelightyellowtakesonayel

4、lowishgreen，andthebacteriaculturetimeof48htobecomedensecolonywascentralwhitishyellowandgreenaroundthestate；M一16th：StrongtemperatureresistanceColoniesshowedawhite，loosecultured24hvisiblemycelialgrowth，whilethe72handthecol

5、oniesbecomethickmyceliumheightupto14ramabovethetemperatureexperimentsinthetemperatureat30℃thegrowthofotherstrainsweresignificantlyaffectedOnlyM一16werenotaffected，onlythetemperatureWasincreasedto32℃aftertherapidlossofwate

6、rbecausegrowthwassli曲tlyaffectedbutstillabletogrowThistwotargetstrainswereneutralproteaseproducedbyMucorbothoptimalandbacteriaculturein50htimearound，andbacteriaincultureaccumulatedduringthelargeamountofglucoamylase，aamyl

7、ase，lipase，andbacteriaculturecellafter72hbegintoage，activitydeclinedThewholeprocessofbiochemicalchangesintheCultureispartoftheproteinhydrolysisintosolubleproteinM16carriedoutonthebestconditionsforbacteriaculturetoexplore

8、InthesinglefactortestbasedontheresponsesurfacemethodsufuproductionandbacteriacultureconditionswereoptimizedResponsesurfaceanalysisresultsshowedthatthebacteriaculturethebestconditionsare：temperature28℃，timeof727h，102％inoc