| 菌种对腐乳前发酵过程中大豆异黄酮含量的影响 |
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| 引用本文： | 刘欣 龚丽 刘观福 丁胜 陈永泉. 菌种对腐乳前发酵过程中大豆异黄酮含量的影响[J]. 华南农业大学学报, 2004, 25(1): 107-109 |
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| 作者姓名： | 刘欣 龚丽 刘观福 丁胜 陈永泉 |
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| 作者单位： | 华南农业大学,食品学院,广东,广州,510642;广东省农业机械研究所,广东,广州,510630 |
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| 摘 要： | 分别以雅致放射毛霉Actinomucor elegans、五通桥毛霉Mucor wutungkiao和少孢根霉Rhizopusoligosporus．saito为菌种，研究菌种种类及菌种接种量、发酵时间对腐乳前发酵过程中异黄酮含量(质量分数)的影响．结果表明：不同菌种的前发酵腐乳，其异黄酮含量变化有显著差异，少孢根霉前发酵腐乳异黄酮含量较五通桥毛霉和雅致放射毛霉分别高90％和133％．
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| 关 键 词： | 腐乳 雅致放射毛霉 五通桥毛霉 少孢根霉 异黄酮 |
| 文章编号： | 1001-411X(2004)01-0107-03 |
The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period |
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| LIU Xin,GONG Li,LIU Guan-fu,DING Sheng,CHEN Yong-quan. The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period[J]. JOURNAL OF SOUTH CHINA AGRICULTURAL UNIVERSITY, 2004, 25(1): 107-109 |
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| Authors: | LIU Xin GONG Li LIU Guan-fu DING Sheng CHEN Yong-quan |
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| Affiliation: | LIU Xin~1,GONG Li~2,LIU Guan-fu~1,DING Sheng~1,CHEN Yong-quan~1 |
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| Abstract: | The effect of microbial strains, spore suspension concentration and fermentation time on the isoflavone content of fermented soybean curd during the first fermentation period was investigated. The strains used were Actonomucor elegaus, Mucor wutungkiao and Rhizopusoligosporus saito. The results showed the isoflavone content differed dramatically depending on the strain used, and Rhizopusoligosporus saito could enhance the isoflavone content of the product by 133% and 90% compared to those with Actonomucor elegaus, and Mucor wutungkiao respectively. |
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| Keywords: | fermented soybean curd Actonomucor elegaus Mucor wutungkiao Rhizopusoligosporus saito isoflavone |
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