耐高渗压乳酸菌在酱油酿造中的应用研究  

Study on Lactic Acid Strain with High Osmolality Stress Tolerance Applying to the Brewing of Soy Sauce

作　　者：杨汝德[1] 潘力[1] 郭迪[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《现代食品科技》2005年第4期37-40,共4页Modern Food Science and Technology

摘　　要：从酱醅中分离筛选出的耐高渗压乳酸菌,在18%、20%NaCl的浓度下都能生长,并产生乳酸。该菌分别在添加20%生长因子和未添加生长因子的灭菌酱油中培养,均能正常生长繁殖,说明该菌种不仅耐受酱油中18%的NaCl浓度,而且能在酱油中找到生长所需的营养物质。将该菌种在未灭菌的酱油原油中培养,其同样可正常生长繁殖,并较快地成为优势菌株。结合不同的培养温度,发现相对于16℃的低温来说,25℃下菌体的生长繁殖具有更高的速度,菌体量远比16℃下为大。将酱油初始pH调整至7.0,菌种的生长情况远比未调初始pH值的好,说明该菌种耐酸性不强,且pH值对其影响比温度更敏感。研究还发现,该菌种的培养液对沪酿214蒙奇球拟酵母的生长有一定促进作用。因此在生产中,可配合选用沪酿214作为嗜盐性增香酵母,有助于进一步提高酿造酱油的品质。In the salinity of 18 percent and 20 percent the L （＋）-lactic acid can be produced from glucose by the lactic acid strain with Salt tolerance isolated from saucer soy mash. It can grow normally in the soy sauce with 20 % growth factor or no growth factor. So there are many growth factors to be provided for the growth of the strain in the soy sauce. The bacterium can metabolize normally at mediums contained 20% growth factor and lack of it. Relative to low temperature （ 16℃ ）, it can grow faster in 25℃, And moderating the original pH=7.0 is helpful for the growth of the bacterium. The supematant of the bacterium has the fimction of accelerating the growth of yeast Torulopsis and restraining the growth of yeast As2.202.

关 键 词：乳酸菌 耐高渗压 酱油酿造 酱油酿造 乳酸菌 渗压 NaCl浓度 初始PH值 生长因子 应用 生长繁殖 培养温度 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TS252.54[轻工技术与工程—食品科学与工程]