酱醪中产香酵母菌筛选及用于低盐固态发酵酱油增香研究  

Isolation of the aroma-producing yeast from soy sauce mash and it application for improving the flavor of low-salt solid-fermentation soy-sauce

作　　者：陈强[1] 朱新贵[1] 曾小波 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]李锦记研究发展中心,广东江门529156

出　　处：《中国酿造》2011年第6期137-141,共5页China Brewing

摘　　要：从天然发酵酱醪中分离筛选到一株产香酵母JM01,经鉴定为球拟酵母属的球形球拟酵母。研究了该菌的耐盐性,在16%氯化钠麦芽汁培养基中JM01生长良好,细胞数可达108个/mL。并研究了该菌在低盐固态发酵酱油中生长特性,发现其最适生长条件:温度25℃～28℃,pH值为4.5～5.5,接种量4%(v/v),葡糖糖添加浓度4%(w/v),该条件下摇瓶发酵30h～33h制得JM01种子液。根据JM01生长特性,确定了生酱油增香工艺操作要点。增香发酵后酱油酯香、醇香浓郁,风味得到了极大的改善。A strain of JM01 was isolated from the natural fermented soy-sauce mash and was further identified as Tomlopsis glabosa. Results of studying the salt-tolerance character of JM01 indicated that the cell concentration reached l0s cfu/ml even in 16% NaCl Malt Extract Medium. The growth characteristics in low-salt solid-fermentation soy-sauce were： the optimum growth temperature was 25℃-28℃, the optimum growth pH value was 4.5-5.5, the optimum inoculum size was 4%（v/v）, and the optimum glucose concentration was 4%（w/v）, The liquid JM01 seed starter was acquired after 30h-33h shaking flask culture under the optimum growth conditions. Based on the JM01 growth characteristics, the craft of improving soy sauce flavor was determined. The soy sauce fermented with this yeast showed full-body ester and high alcohol content and the flavor was significantly improved.

关 键 词：酱油 耐盐酵母菌 生长特性 增香工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]