产酱香芽孢杆菌代谢产物及其研究.pdfVIP

贵州大学 2009 届微生物硕士论文 产酱香芽孢杆菌代谢产物及其研究 Study on metabolites of Bacillusproducing soysauce-like aroma Study on metabolites of Bacillusproducing soysauce-like aroma SSttuuddyy oonn mmeettaabboolliitteess ooff BBaacciilllluusspprroodduucciinngg ssooyyssaauuccee--lliikkee aarroommaa Abstract Abstract AAbbssttrraacctt Soysauce-like aroma is a traditional aroma in China. The component is complicated, which has close connection with raw material component and metabolites of the strains of Bacillus. Attempt to be in progress to the metabolites of Bacillus producing soysauce-like aroma studying, for provides a little reference material to finding out the main scent component of soysauce-likearoma. Optimize fermentation of the bacterial strain handicraft.Ascertain the best culture medium is beef extract and peptone liquid culture medium. Pass on orthogonal experiment, choose the liquid media that culture 24 hour as the seed culture medium, optimum initial pH is 8.0. The strains E 、B ⑥、jiang1、10075 growth absolute peak appear on or so in 35℃. Scheme of rise 20 1 temperaturesetupbeing30,35,45℃,every trainsaday. About Properties of fermentation, Bacillus producing soysauce-like aroma produced soysauce-like aroma and turn-brown obviously, viscidity of production fermented is strong. Contrast strain there being no soysauce-like aroma, and no turn-brown, although outside is moist, but no viscidity. Study on total acid, amino nitrogen, reducing sugar, crude protein, crude fat, free amino acid with outcome fermenting of all strains, the conclusion shows that content of total acid with E jiang1are maximizing at 48 hours of fermentation, B ⑥ 20 1