酱油发酵增香用耐盐酵母菌的生长特性研究  

Growth characteristics of the salt-tolerant yeast for enhancing soy sauce flavor

作　　者：陈彬[1] 王夫杰[2] 殷丽君[1] 刘欢[3] 鲁绯[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050 [3]中国水产科学研究院质量与标准研究中心,北京100141

出　　处：《中国酿造》2010年第10期26-29,共4页China Brewing

基　　金：北京市自然科学基金(6093022);北京市优秀人才资助计划(PYZZ091021001);北京市优秀人才培养资助(20081D0105500030)

摘　　要：主要对3株酱油发酵增香用耐盐酵母菌的生长特性进行了研究,并绘制出3株酵母菌的生长曲线。结果表明,3株酵母菌的最适生长条件为NaCl浓度8%~12%、酒精度1%vol^3%vol、pH值4.0~4.5、培养温度35℃。3株酵母菌均能在酱油后酵环境下生长,其中Zygosaccharomyes major takah(Y1)和Zygosaccharomyes rouxii(Y2)酵母菌具有较高的耐盐性,Zygosaccharomyes major takah(Y1)酵母菌耐酒精性最强。通过发酵试验比较,Zygosaccharomyes rouxii(Y2)酵母菌消耗还原糖和产酒精能力高于Zygosaccharomyes majortakah(Y1)、Zygosaccharomyes pseudorouxii(Y3)。The growth characteristics and the growth curves of three yeasts used in enhancing soy sauce flavor were investigated in this paper. It was shown that the optimum growth conditions of the three yeasts are NaCI（8%-1 2%）, alcohol（1%-3%）, pH value （4.0-4.5） and the cultivation temperature （35℃）, respectively, suggesting that all three yeasts could grow well under the post-fermentation of soy sauce. Results suggested that Zygosaccharomyes major takah （Y1） and Zygosaccharomyes rouxff （Y2） exhibited higher salt-tolerance compared with that of Zygosaccharomyes pseudorouxii （Y3）, and Zygosaccharomyes major takah （Y1） had the highest resistance to atcohot among the three yeasts. Zygosaccharomyes rouxii （Y2） had the good capacity of reducing sugar consumption and ethanol production.

关 键 词：酱油 耐盐酵母菌 鲁氏结合酵母 生长特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]