耐盐米曲霉CICIM F0899在酱油酿造过程中的应用  

Application of a Salt-tolerant Aspergillus oryzae CICIM F0899 in Soy Sauce Fermentation

作　　者：王栋[1] 冯杰[1] 张丽敏[1] 詹晓北[1] 郑志永[1] 

机构地区：[1]江南大学生物工程学院,糖化学与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》2012年第5期1-6,共6页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划重点项目(No.2008BAI63B06;No.2007BAK36B03);国家"十二五"科技支撑计划(No.2011BAD23B04)

摘　　要：耐高盐环境的蛋白酶对酱油工业有着积极作用。该实验对1株产耐盐蛋白酶的米曲霉CICIM F0899在高盐稀态酱油发酵过程中的作用进行了研究,并同沪酿3042进行了比较。结果表明,在酱醪发酵阶段,微生物代谢产酸使酱醪pH持续下降,影响了蛋白酶的活性,导致酱油中氨基态氮和风味物质含量的变化,在180天时氨基态氮含量达到0.62 g/100 mL,比沪酿3042高11.11%。利用气相色谱-质谱联用(GC-MS)对挥发性成分进行了分析鉴定,检测出酱醪中7大类共49种挥发性化合物,其中酯类、杂环类化合物的含量明显高于沪酿3042,而醛类物质的含量相对较少。因此,米曲霉CICIM F0899在氨基态氮含量和风味组成方面都具有更加明显的优势。High salt-tolerant protease has important role in the soy sauce fermentation process. The effect of a high salt-tolerant protease-producing mould Aspergillus oryzae CICIM F0899 on soy sauce fermentation was investiga-ted, and compared with Aspergillus oryzae 3042. Results showed that the organic acids were produced by microorgan-isms at moromi fermentation stage and caused the pH declination excessively. The organic acids also influenced the protease activity and led to changing of amino nitrogen and volatile compounds. The amino nitrogen content was reached to 0.62 g/100mL, was 11.11% higher than 3042. GC-MS was applied to analyze the flavour compounds of the soy sauce. Totally 49 compounds classified to 7 categories were identified , wherein the content of esters and het- erocyclic compounds were higher than those in 3042 and aldehydes were lower. Therefore Aspergillus oryzae CICIM F0899 has more advantage on soy sauce fermentation.

关 键 词：酱醪 蛋白酶 米曲霉 风味成分 

分 类 号：TS264.21[轻工技术与工程—发酵工程]