Preparation of Yeast-fermented Seasoner from Mytilus edulis Hydrolyzed by Bienzyme
- VernacularTitle:双酶水解紫贻贝制备酵母调味料研究
- Author:
Shu-Qing LIU
;
Xiao-Lu JIANG
;
Hai-Jin MU
;
- Publication Type:Journal Article
- Keywords:
Mytilus edulis,Ester forming yeast,Fermentation,Bienzyme hydrolysis
- From:
Microbiology
1992;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Protamex,flavorzyme and neutrase were used for bienzyme hydrolysis of Mytilus edulis.Protamex and flavorzyme were determined as the optimal hydrolases by analysis of hydrolysis effects.After bienzyme hydrolysis,ester forming yeast fermentation was used to prepare seasoner.The effects of fermentation of single or compound strains on the value of FAN were detected by formaldehyde titration method.The results showed that the value of FAN was 0.65% when the conditions of ester forming yeast 1274 were as follows:inoculation volume 5%(v/v),fermentation temperature 28℃ and culture time 72h after bienzyme hydrolysis;the value of FAN was 0.78% when the hydrolytic solution was fermented by compound strains including ester forming yeast 1274 and 1202 under the same fermentation conditions.After fermentation of ester forming yeast,the seasoner gave a full-bodied smell of ester with fermentation flavour.
