耐盐乳酸菌和酵母菌对高盐稀态发酵酱油品质的影响  

Effect of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce

作　　者：崔瑞迎[1] 郑佳[1] 梁如[1] 何翠容[1] 陈勇[1] 黄钧[1] 吴重德[1] 周荣清[1,2,3] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]国家固态酿造工程技术研究中心,四川泸州646000 [3]四川大学制革清洁技术国家工程实验室,四川成都610065

出　　处：《食品工业科技》2013年第6期197-201,共5页Science and Technology of Food Industry

基　　金：国家自然基金项目(31171742)

摘　　要：研究了添加耐盐乳酸菌(Tetragenococcus halophilus)和酵母菌(Zygosac charomyces rouxii和Candida versatilis)对酱醪理化指标及挥发性组分的影响。研究结果表明,添加耐盐微生物的酱醪发酵125d后氨态氮(FN)均略高于对照样品(未添加耐盐微生物);添加T.halophilus的酱醪总酸(TA)高于其他样品,而采用T.halophilus、Z.rouxii和C.versatilis共培养的酱醪TA和对照样品没有显著区别;分析酱醪还原糖(RS)含量结果表明,添加耐盐微生物后还原糖含量显著低于对照样品。此外,通过GC-MS分析了添加耐盐乳酸菌和酵母菌对酱醪挥发性组分的影响。发酵125d后,醇、酯类组分含量增加,酸类及其他类组分含量减少。所检出的各酱醪挥发性组分中,添加T.halophilus的酱醪中2-甲基丁酸、2-甲基丁醇、乙酸异戊酯含量分别较对照组高53.4%、337.3%、388.2%,添加Z.rouxii和C.versatilis的酱醪中乙醇和乙酸乙酯含量分别较对照组高64.2%和56.3%,采用T.halophilus、Z.rouxii和C.versatilis共培养的酱醪中1-辛烯-3-醇和苯甲醛含量高于对照样品56.7%和26.3%,显著改善了酱醪风味。Effects of halophilic LAB （Tetragenococcus halophilus） and yeasts （Zygosaccharomyces rouxii and Candida versatilis） on physicochemical properties and volatile compounds of soy sauce mash were investigated. The result showed that the FN of soy sauce mash added with salt-tolerance microorganisms at 125d were higher than that of the control sample （without microorganism addition）, and the TA of soy sauce mash added with T. halophilus was higher than others. No obvious difference was observed in control sample and soy sauce mash added with T. halophilus, Z rouxii and C. versatilis. Meanwhile, analysis of the changes of RS showed that the halotolerant microorganisms added samples exhibited lower content of FiS compared to the control. Moreover, effects of volatile compounds in all soy sauce mash were analyzed by GC-MS. After fermentation for 125d,the contents of alcohols and esters increased,and the contents of acids and miscellaneous compounds reduced. Among the volatile compounds detected, 2-methyl butyric acid, 2-methyl butyl alcohol and isoamyl acetate in T. halophilus added sample were 53.4%, 337.3%,and 388.2% higher than that of the control sample, respectively. The halotolerant yeasts （Z. rouxii and C. versatilis） added samples exhibited 64.2% and 56.3% increase in contents of ethanol and ethyl acetate,respectively than the control sample did. In addition, the contents of 1-octen-3-al and benzaldehyde in the soy sauce mash added with T. halophilus, Z. rouxii and C. versatilis were 56.7% and 26.3% higher than that of control sample, respectively.

关 键 词：酱油 乳酸菌 酵母菌 理化性质 挥发性组分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]