Study On The Technology Of Producing Fermented Kelp Seasoning By Candida Ruanensis

Kelp is a kind of giant edible algae that has been edible for a long time in my country,and has very high nutritional value and economic value.Kelp is rich in kelp polysaccharides,mineral elements,vitamins and other nutrients.Algin is a kind of kelp polysaccharide,which has the effects of enhancing immunity,promoting digestion,anti-cancer,lowering blood fat,lowering blood sugar,etc.However,due to its shortcomings such as large molecular weight,difficult to decompose,low solubility,etc.,it affects the increase of its added value.This study first went through a series of screenings to obtain a strain with high production of alginate lyase.At the same time,the enzyme production conditions of the strain were optimized to obtain the best fermentation medium formula: alginate as the sole carbon source 0.7%,ammonium chloride as the sole nitrogen source 0.25%,dipotassium hydrogen phosphate 0.08% and p H 6.0.After optimizing the fermentation conditions,we found that the strain was inoculated into the medium at a 4% inoculation volume and fermented at 28°C for 16 hours,which was the optimal fermentation condition.After optimization,the maximum yield of alginate lyase of the strain increased from 126U/m L to 234U/m L,an increase of 85.7%.By examining the changes of reducing sugar and total sugar content during the process of kelp enzymolysis,and comparing the effects of different enzymes on the yield of kelp enzymolysis,the important role of alginate lyase for kelp enzymolysis was determined.At the same time,with the use of compound enzymes,the effect of kelp enzymolysis is better,and the purpose of fast enzymolysis and complete enzymolysis is achieved.The selected ions in this experiment all promote the enzymatic hydrolysis,which is different from some research results.This may be related to the source of the enzyme.The enzymes produced by different strains will produce different tolerances in the enzymolysis environment,including ion stress.In the actual production process,ions can be added appropriately to improve the yield of kelp enzymatic hydrolysis.The composition of the kelp enzymolysis solution was tested,and the content of the main macromolecular and mineral elements was compared.The content of the group using alginate lyase and compound enzyme was much higher than that of the other groups.When comparing the alginate lyase group and the compound enzyme group,the nutrient content of the alginate lyase group is also higher than that of the compound enzyme group.By high performance liquid chromatography,the composition and content of oligosaccharides and monosaccharides in the alginate lyase group were detected.Monosaccharides accounted for 60.2% of the carbohydrates in the enzymatic hydrolysis solution,trisaccharides to hexasaccharides accounted for 3.3%,and oligosaccharides above hexasaccharides accounted for 36.3%,which verified the enzymatic hydrolysis ability of alginate lyase.Further analysis of the composition of monosaccharides,kelp enzymolysis solution mannuronic acid accounted for the highest proportion of monosaccharides,reaching 30.4%,followed by fucose,16.8%,galactose accounted for 11.3%,the remaining monosaccharide content Below 10%.After UV mutagenesis of Candida utilis,a strain(B2)capable of rapid growth and reproduction in kelp juice after enzymolysis was selected;this strain was applied in kelp juice for rapid expansion,which affected the expansion.Seven single factors,such as the addition rate of glucose and glycine,fermentation temperature,fermentation time,shaker rotation speed,and inoculation amount were discussed,and the orthogonal experiment was carried out by selecting the glucose addition amount,fermentation time and inoculation amount.Combined with the single factor test and orthogonal test,the optimal process parameters of Candida utilis were determined to be 10% glucose,2% glycine,shaker speed 150r/min,inoculation volume 10%,and expansion at 28?.After 6 hours of cultivation,the protein content of kelp juice is 48.5g/L.Optimize the autolysis conditions of Candida guilliformis to get the best autolysis conditions: holding at 55? for 6h,the content of amino nitrogen in kelp juice can reach 3.62g/L;some autolysis has occurred by high-frequency ultrasonic treatment The cells of the bacteria have a good wall-breaking effect;flavor enzymes can further degrade the proteins of the cells,releasing a variety of main flavored amino acids such as glutamic acid,glycine,phenylalanine,and alanine.When 2g/L is added The flavor enzyme was kept at 55? for 10 h,and the total amount of amino nitrogen in kelp juice reached 9.47g/L.Add 1.5% glucose and 0.5% glycine to the kelp juice after autolysis,and react at 115°C for 60 minutes.The product obtained after filtration is the liquid product of algin.After testing,the soluble solid content of the product in the liquid seaweed product is 15g/100 m L,and the amino acid nitrogen is 0.95g/100 m L.The product is reddish brown and has a rich sauce flavor.