天然酱醪中生香酵母的分离鉴定及香气特征分析  

Isolation of flavor producing yeast and analysis on aroma characteristics in the natural soy sauce mash

作　　者：赵丽云 

机构地区：[1]佛山海天调味食品股份有限公司,广东佛山528000

出　　处：《食品与机械》2012年第4期11-14,共4页Food and Machinery

基　　金：粤港关键领域重点突破招标项目(佛山专项)(编号:2009Z52);广东省技术创新项目(编号:20101022213);佛山市高明区科技计划项目(编号:201021)

摘　　要：从风味良好的天然酱醪中分离、筛选获得一株优良的生香酵母HT.Y309,在香气、生长速度、耐盐性、产乙醇能力方面具有明显优势。通过菌落和细胞形态分析、生理生化特征分析和18SrRNA序列分析,该菌株被鉴定为鲁氏酵母。采用同步蒸馏萃取法与气相色谱-质谱联用相结合的方法,对比添加和未添加HT.Y309发酵的酱油挥发性风味成分,研究HT.Y309香气特征及对酱油风味的贡献。结果表明,添加鲁氏酵母HT.Y309发酵所得的酱油的主要挥发性风味特征成分是正丙醇、正丁醇、异丁醇、异戊醇和β-苯乙醇等多元醇,糠醛、苯乙醛等醛类物质以及4-羟基-2-乙基-5-甲基-3-呋喃酮。An excellent yeast HT. Y309 screened from the natural sauce mash with good flavor, had obvious advantages in aroma, growth rate, salt tolerance, ethanol production capacity, been identi- fied Zygosaccharomyes rouxii by colony and cell morphology analy- sis, sugar fermentation and other physiological and biochemical char- acteristics and 18SRNA sequence analysis. To research the aroma characteristics and the contribution to soy sauce flavor of the yeast HT. Y309, Simultaneous Distillation Extraction （SDE） and Gas Chromatography-Mass Spectrometry （GC-- MS） were used to com- pare the volatile flavor compounds in soy sauce with and without HT. Y309 fermentation. Results showed that the soy sauce with the yeast HT. Y309 fermentation had the main volatile flavor character- istic components of propanol, butanol, isobutanol, isoamyl alcohol,- and [3-phenylethanol , furfural ,benzeneacetaldehyde and other alde- hydes, and 4-hydroxy-ethyl-5-methyl-3-furanone （HEMF）.

关 键 词：酱醪 生香酵母 鲁氏酵母 分离 生理生化特征 挥发性风味成分 PCR 

分 类 号：TS264.21[轻工技术与工程—发酵工程]