产酱香芽孢杆菌代谢产物及其研究-微生物学专业论文.docxVIP

贵州大学 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 PAGE PAGE 2 Study on metabolites of Baaaacccciiiilllllllluuuusssspppprrrroooodddduuuucccciiiinnnngggg ssssooooyyyyssssaaaauuuucccceeeelllliiiikkkkeeee aaaarrrroooommmmaaaa Abstract 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-like aroma. 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 E20 、 B1⑥ 、 jiang1 、 10075 growth absolute peak appear on or so in 35℃. Scheme of rise temperature set up being 30, 35, 45℃, every trains a day. 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 E20 、 jiang1are maximizing at 48 hours of fermentation, B1⑥ have a little change, contrast strain 10075 is maximizing at 20 hours of fermentation; both of contents with amino nitrogen of Bacillus producing soysauce-like aroma and contrast strain is increase by gradually, but the speed increasing of content with 10075 is slowed down; contents of reducing sugar with all of strains are fall off gradually, reach a minimum at ferment being completed; except that ru