耐盐乳酸菌与酵母菌在酱醪汁中协同作用的研究  

Synergy of salt-tolerant lactic acid bacteria and yeast in the soy sauce mash

作　　者：曹小红[1] 刘卓[1] 鲁梅芳[1] 王春玲[1] 綦伟[1] 

机构地区：[1]天津科技大学食品科学与生物技术学院,天津300457

出　　处：《中国酿造》2009年第3期12-15,共4页China Brewing

基　　金：国家科技支撑计划项目(2006BAD27B09);天津市农业科技成果转化项目(0703600)

摘　　要：采用透析培养的方法,研究了添加耐盐乳酸菌与酱醪中酵母菌的协同作用以及发酵工艺的控制和对酱油主要风味的影响。结果表明:在酱醪发酵过程中,添加耐盐乳酸菌明显促进T酵母菌的生长,而与S酵母菌存在着相互促进的关系。在酱醪发酵前期,同时添加104个/mL耐盐乳酸菌与T酵母菌时对发酵酱醪中的pH值和总酸起到稳定作用,提高了还原糖的产生速度,对中后期酱油主体风味的形成和提高具有良好的效果。Using dialysis training technology, the synergy between salt-tolerant lactic acid bacteria and yeasts in soy sauce mash was studied. The effect of adding the salt-tolerant lactic acid bacteria on the fermentation process and the main flavor profile of soy sauce was also investigated. It was found that the salt-tolerant lactic acid bacteria added in the soy mash could significantly promote the growth ofT （Tetragenococcus halophila） yeast and had a mutual promotion relationship with the S （Zygosaccharomyces rouxil） yeast. The results showed that in the early stage of fermentation salt-tolerant lactic acid bacteria and yeasts simultaneously added in the soy sauce mash with 10^4/ml could stabilize the pH value of the total acid and increase the reducing sugar production speed, resulting in the improvement of the main soy-sauce flavor.

关 键 词：耐盐乳酸菌 酵母菌 高盐稀态酱醪 透析培养 

分 类 号：TS201.3[轻工技术与工程—食品科学]