康雪梅,罗雯,郭建,孙群

• 1:四川大学生命科学学院
• 2:千禾味业食品股份有限公司

摘要(Abstract)：

从自然发酵固态醋醋醅样本中筛选并鉴定获得能同时产生淀粉酶、蛋白酶的菌株16株，在酸性条件下均有不同程度的生长与产酶性能。其中，中村芽孢杆菌(Bacillus nakamurai)k11在pH 3.0的酸性条件下能生长且能保存80%以上的酶活，用LB培养基培养48 h后，乙偶姻含量为47.71 mg/L。在固态食醋发酵初期接种中村芽孢杆菌k11,所得食醋的总酸、氨氮、不挥发酸含量等均有明显提高。通过3轮重复应用实验，可知食醋出醋率分别提高5.40%、5.05%及8.40%,所得食醋乳酸、苹果酸占比提升，草酸含量降低，游离氨基酸总量提升了71.52%,且半胱氨酸明显提升，食醋中醇类、酯类、酮类、吡嗪类、酚类物质的含量均有明显提升。研究结果表明，将中村芽孢杆菌应用到固态食醋发酵过程中，可提高出醋率，降低生产成本，并在一定程度上提升食醋的口感，对于提升传统发酵调味品的生产效率及产品品质具有重要意义。

关键词(KeyWords)： 生淀粉酶;乙偶姻;食醋;蛋白酶;芽孢杆菌

Abstract:

Keywords:

基金项目(Foundation): 四川省科技计划成果转移转化示范项目(2021ZHCG0034)

作者(Author): 康雪梅,罗雯,郭建,孙群

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