耐盐性鲁氏酵母的研究进展  

Research progress on salt-tolerant Zygosaccharomyces rouxii

作　　者：徐莹[1] 姜维[1] 何晓霞[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国酿造》2009年第10期1-4,共4页China Brewing

基　　金：教育部博士点基金新教师项目(200804231032)

摘　　要：鲁氏酵母菌(Zygosaccharomyces rouxii)是酱油酿造过程重要的增香酵母菌。文中综述了鲁氏酵母菌的基本性质、耐盐机制、对酱油酿造过程的消长规律及主要作用。并指出了鲁氏酵母菌在酱油生产应用中现存的问题,表明了采用育种及固定化等技术提高鲁氏酵母菌的增香作用是未来的发展方向。Zygosaccharomyces rouxii is one of the aroma-producing yeast st rains in soy sauce brewing. This paper reviewed the characteristics, salt-tolerant mechanism, trend of change, and major ruction of Zygosaccharornyces rou;xii in soy sauce brewing. It also pointed out the existing problems of using Zygosaccharomyces rouxii in the industrial production of soy sauce, and proposed that the microbial breeding technology and cell stabilization technology were the future research area to improve the aroma-producing function of the yeast.

关 键 词：鲁氏酵母 酱油 增香酵母 

分 类 号：TS201.3[轻工技术与工程—食品科学]