Zhu Qishun, Yang Jie, Shen Tingting, Zhang Qi, Yan Shoubao
School of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, People's Republic of China.
Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, Anhui, People's Republic of China.
AMB Express. 2024 Dec 26;14(1):144. doi: 10.1186/s13568-024-01805-1.
Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established. The optimal fermentation conditions were determined to be: an inoculation amount of 1.1% for Bacillus subtilis SXD06, an inoculation amount of 4.2% for Wickerhamomyces anomalus YE006, and a fermentation temperature of 34 °C, Fermentation lasted 84.2 h. SDS-PAGE electrophoresis comparison between control and sample groups indicated effective fermentation, with most fairy beans converting to amino acids. Optimal conditions were identified as 5.5% salt, 0.26% star anise powder, 0.25% cinnamon, 1.5% pepper, 4.5% edible alcohol, and 0.28% fragrant leaves. The sensory evaluation of soybean products produced under the specified conditions yielded the highest scores. This study offers robust technical support for the development of low-ammonia, high-quality fairy bean products that align with consumer preferences.
从皖北传统神仙豆中分离筛选出功能性发酵菌株。通过技术鉴定，确定枯草芽孢杆菌SXD06为优良发酵菌株，异常威克汉姆酵母YE006为最佳产香酵母。利用单因素实验和响应面优化，建立了中心复合设计发酵与调配模型。确定最佳发酵条件为：枯草芽孢杆菌SXD06接种量1.1%，异常威克汉姆酵母YE006接种量4.2%，发酵温度34℃，发酵84.2小时。对照组和样品组的SDS-PAGE电泳比较表明发酵有效，大多数神仙豆转化为氨基酸。确定最佳条件为5.5%盐、0.26%八角粉、0.25%肉桂、1.5%辣椒、4.5%食用酒精和0.28%香叶。对在规定条件下生产的豆制品进行感官评价，得分最高。本研究为开发符合消费者喜好的低氨、高品质神仙豆产品提供了有力的技术支持。
