解淀粉芽孢杆菌SWJS22和米曲霉混合制曲在酱油发酵中的应用  

Application of Mixed Cultures of Bacillus amyloliquefaciens SWJS22 and Aspergillus oryzae in Soy Sauce Fermentation

作　　者：赵龙 周池虹伶[1] 赵谋明[1] 崔春[1] 王炜[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品科学》2017年第22期125-130,共6页Food Science

基　　金：中国科学院生化重点实验室开放基金项目(2015KF-04);广州市科技计划项目(201604020067);中央高校基本科研业务费专项(2017ZD093)

摘　　要：以解淀粉芽孢杆菌SWJS22和米曲霉为发酵菌株,考察米曲霉单独制曲发酵、米曲酶和解淀粉芽孢杆菌曲料混合发酵以及双菌种混合制曲发酵对酱油理化指标及风味的影响。结果表明:曲料混合发酵的酱油氨基酸转化率有较大提高,色率和色深物质均低于米曲霉单独制曲发酵的酱油和双菌种混合制曲发酵的酱油,曲料混合发酵酱油和双菌种混合制曲发酵的酱油谷氨酸含量有明显提高。采用气相色谱-质谱对比分析3种不同曲料发酵酱油的风味物质,结果表明:3种酱油的风味物质种类差别不明显,重要风味成分在3种酱油中均有检出,曲料混合发酵的酱油酸类物质的含量最低。Bacillus amyloliquefaciens SWJS22 and Aspergillus oryzae were used as starters for soy sauce fermentation in this paper. To study the effects of koji making on soy sauce fermentation, soy sauces produced with koji containing Aspergillus oryzae alone（control） and in combination with Bacillus amyloliquefaciens SWJS22 and with mixed koji cultures of the strains were tested for physicochemical parameters and flavor compounds. Compared with the control group and soy sauce fermented by koji containing mixed strains, soy sauce fermented by mixed koji cultures showed higher amino acid conversion, lower color index and lower pigment content. Soy sauce fermented by mixed cultures had a significantly higher content of glutamic acid compared with the control group. Comparative analysis of flavor compounds by gas chromatographmass spectrometry（GC-MS） indicated that only a slight difference was seen in the flavor substances of three soy sauces and the important ones were detected in all of them. The content of acids was lowest in soy sauce fermented by mixed koji cultures.

关 键 词：解淀粉芽孢杆菌SWJS22 双菌种混合制曲发酵 曲料混合发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]