一株产香酵母发酵条件优化及应用于发酵豆瓣酱的研究  

Optimization of Fermentation Conditions of Aroma-producing Yeast and Its Application in Traditional Fermented Soybean Paste

作　　者：韩志双[1] 刘军[1] 原海兵[1] 郇阿梅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第12期14-18,共5页China Condiment

摘　　要：以从传统发酵豆瓣酱酱醅中分离得到的一株产香酵母为研究对象,对发酵培养基及发酵条件进行了优化研究。结果表明,最优培养基配方为葡萄糖10%,黄豆粉水解液5%,微量元素CaCl20.25%,MgSO40.25%,NaCl 0.25%,FeSO40.25%,KCl 0.25%。最佳发酵条件为发酵温度28℃,pH 5.0。应用顶空固相微萃取气质联用对传统自然发酵豆瓣酱和后期添加产香酵母培养液发酵豆瓣酱两种工艺成熟酱醅中挥发性风味物质进行了分析检测,结果表明:与传统自然发酵相比,添加产香酵母培养液的挥发性风味物质种类和相对含量显著提高。Using aroma-producing yeast separated from the soybean grains as the main research object.The best medium formula and the best fermentation conditions are determined by experiments.The best medium formula is：glucose of 15％,soybean meal hydrolyzate of 5％,trace elements such as 0.25％ of CaCl2,0.25％ of MgSO4,0.25％ of NaCl,0.25％ of FeSO4,0.25％ of KC1.The best fermentation conditions are：fermentation temperature of 28 ℃,pH 5.0.The headspace solid phase micro extraction （HS-SPME） combined with GC-MS is used to analyze the volatile flavor compounds in mature soy sauce mash of traditional fermentation and later stage of traditional fermentation plus aroma-producing yeast respectively.The results show that the types and amount of main volatile flavor compounds in traditional fermentation soy sauce mash adding yeast are more than those in traditional fermentation soy sauce mash.

关 键 词：产香酵母 优化 挥发性风味物质 GC-MS 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]