一株酱油酿造用高耐盐酵母KS18营养代谢特征解析  

Study on Nutrient and Metabolic Characteristics of an Aroma-increasing and Halophilic Yeast KS18

作　　者：黄敏[1] 詹晓北[1] 郑志永[1] 吴剑荣[1] 张丽敏[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2010年第3期31-35,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划重点项目(2008BAI63B06,2007BAK36B03);国家重点基础研究发展计(2007CB714303)

摘　　要：研究了培养基组分对1株从生酱油中分离筛选获得的增香型耐高盐酵母菌KS18代谢特征的影响。培养基中渗透压的增加明显地抑制细胞的生长,降低菌体浓度和延长延滞期,同时促进了必需氨基酸和非必需氨基酸的积累。采用糖浆为碳源使必需氨基酸和非必需氨基酸的浓度增加了30.4%和3.7%。而木质素则使必需氨基酸和非必需氨基酸分别提高了58.9%和98.6%,同时明显改善了芳香性物质的含量与组成。In this manuscript, the nutritious and metabolic characteristics of an aroma-increasing and halophilic yeast KS18 were carefully investigated. It was found that the growth of yeast KS18 was inhibited when grown high osmotic medium and led to the biomass decreased by 12.8% and the lag phased increased to 18 h. Also, the content of essential amino acids and non-essential amino acids were enhanced 30.4% and 3.7% （with molasses as carbon source） , 58.9% and 98.6% （supplemented with lignin） , respectively. Moreover, the content and the composites of the aroma component were significant changed when lignin was fed to the medium. These results presented here strong suggested that yeast KS18 and medium constitutes were vital to the quality of soy sauce.

关 键 词：增香型酵母菌 酱油 营养代谢特征 

分 类 号：TS264.21[轻工技术与工程—发酵工程]