Relationship between Protein Hydrolysate and the Formation of Melanin during Pure-breed Fermentation of Douchi
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Abstract:
The complex microbial flora during traditional fermentation of douchi makes it a challenge to conduct in-depth analysis of the correlation between douchi protein hydrolysate and the formation of melanin. In this study, four main Mucor species from naturally Mucor-fermented douchi, namely Mucor racemosa PR9.00140, Actinomucor elegans PR9.00018, Mocor sufu PR9.00148, and Mucor wutongqiao PR9.00151, were used and the correlation between changes in the content of protein hydrolysates and color of douchi during pure-breed fermentation was studied. The results showed that the degree of correlation between three protein hydrolysates and color was in the following order: polypeptides > free amino acids > macromolecular soluble proteins, while the changes in the content of polypeptides and free amino acids significantly correlated with changes in the douchi color. The correlation evulation between polypeptides in different relative molecular mass ranges and color change of douchi during pure-breed fermentation of douchi indicated that polypeptides with a relative mass of 500 to 200 were more involved in the formation of melanin. Therefore, these results provide data for the development of improved quality control and evaluation system as well as rapid production of douchi.
