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菌种对腐乳前发酵过程中大豆异黄酮含量的影响

刘欣,龚丽,刘观福, 丁胜,陈永泉

Journal of the South China Agricultural University（2004）

Cited 23|Views0
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Abstract
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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Key words
soybean curd,isoflavone content,first fermentation period,microbial strains
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