Fermentation Process of <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> of Kelp Paste Optimized by Response Surface Methodology

ZHONG Zhihong; SU Jinhan; CHEN Jingru; ZHENG Baodong; ZHANG Yi; ZENG Hongliang

doi:10.13386/j.issn1002-0306.2022010248

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 238-245. > DOI: 10.13386/j.issn1002-0306.2022010248

ZHONG Zhihong, SU Jinhan, CHEN Jingru, et al. Fermentation Process of Aspergillus oryzae and Aspergillus niger of Kelp Paste Optimized by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(22): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010248.

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Fermentation Process of Aspergillus oryzae and Aspergillus niger of Kelp Paste Optimized by Response Surface Methodology

ZHONG Zhihong^{1, 2,},
SU Jinhan^{1, 2},
CHEN Jingru²,
ZHENG Baodong^{1, 2},
ZHANG Yi^{1, 2},
ZENG Hongliang^{1, 2, ,}

1.
Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
2.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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Received Date: January 25, 2022
Available Online: September 18, 2022

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Abstract

Abstract

In order to study the optimal fermentation process of kelp paste, the effect of four single factors (the ratio of wet kelp to wet soybean, the ratio of Aspergillus oryzae to Aspergillus niger, the salt concentration and the amount of brine addition) on the amino nitrogen of kelp paste was investigated. Based on the single factor experiments, the fermentation process of kelp paste was optimized by response surface methodology. Results showed that, the optimal fermentation conditions for kelp paste were as follows: 3:1 of the ratio of wet kelp to wet soybean, 2:1 of the ratio of Aspergillus oryzae to Aspergillus niger, 14.5% of salt concentration, and 77% of the amount of brine addition. The amino nitrogen was up to 0.76%±0.04% under these conditions, which was basically consistent with the theoretical prediction value. This indicated that using these conditions to make kelp paste could increase the amino nitrogen content and enhance the umami taste. Meanwhile, the nutritional components of the kelp paste were as follows: 171.33±1.15 kJ/100 g of energy, 3.22±0.04 g/100 g of protein, 1.92±0.03 g/100 g of fat, 5.68±0.06 g/100 g of carbohydrate, 2633.00±1.00 mg/100 g of sodium. Among them, the amino nitrogen content conformed to the requirements of the standard of GB/T 24399-2009 "Soybean Paste". This study could provide a certain technical guidance for the development and utilization of fermented sauce products.
- kelp paste,
- Aspergillus oryzae,
- Aspergillus niger,
- fermentation process,
- response surface methodology

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