耐盐乳酸菌在酱油发酵中的应用  

Application of Lactic Acid Bacteria with High Salt Tolerance in the Soy Sauce Fermentation

作　　者：陈伯林 

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528000

出　　处：《现代食品科技》2011年第11期1340-1343,共4页Modern Food Science and Technology

基　　金：粤港关键领域重点突破招标项目(佛山专项)(2009Z52);广东省技术创新项目(200902717;20101022213);广东省中国科学院全面战略合作项目(2009B091300026)

摘　　要：耐盐乳酸菌是酱油酿造过程中的主要微生物,其对酱油的口感和风味都具有较大的影响。通过对乳酸菌添加方式的研究,以及对乳酸发酵条件的优化,确定了乳酸菌的添加方式为发酵初期添加、添加时间为第6 d、添加量为0.25%、发酵温度为33℃。在此条件下发酵所得酱油不仅色泽红亮、口感圆润醇厚、香气浓郁,而且氨基氮含量平均为1.15×10-2 g/mL,乳酸含量平均为1.85×10-2 g/mL。Salt-tolerant lactic acid bacteria was applied to soy sauce fermentation as the main microorganisms,which had a great influence on the taste and flavor of soy sauce.It was confirmed that lactic acid bacteria should be added in the first 6 days,with its addition amount of 0.25% and fermentation temperature of 33 ℃,under which the soy sauce produced by this way had good color,taste and aroma.And the contents of amino nitrogen and lactic acid were 1.15×10-2 g/mL and 1.85×10-2 g/mL,respectively.

关 键 词：耐盐乳酸菌 酱油 发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]