非耐盐乳酸菌与米曲霉共生酿造酱油的研究  

Study on Symbiotic Brewing of Soy Sauce with Non-salt-tolerant Lactic Acid Bacteria and Aspergillus oryzae

作　　者：孙莉 胡文康 黄瑶 付彩霞 李冬生 徐宁 SUN Li;HU Wen-kang;HUANG Yao;FU Cai-xia;LI Dong-sheng;XU Ning(Research Center of Food Fermentation Engineering and Technology in Hubei Province,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Hubei Tulaohan Ecological Agriculture Science&Technology Co.,Ltd.,Yichang 443000,China)

机构地区：[1]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,武汉430068 [2]湖北土老憨生态农业科技股份有限公司,湖北宜昌443000

出　　处：《中国调味品》2020年第5期13-18,共6页China Condiment

基　　金：湖北省技术创新专项(重大项目)(2019ABA095)。

摘　　要：文章将米曲霉与非耐盐的乳酸菌——融合魏斯氏菌(Weissella confusa)共同制曲,研究了其对制曲过程中主要酶系活力和发酵过程中质量指标、酚类物质和抗氧化活性等的影响,结果显示:酸性蛋白酶、纤维素酶、果胶酶、β-葡萄糖苷酶的活力较米曲霉组有显著提高,而中性蛋白酶活和α-淀粉酶活没有显著变化。添加了乳酸菌后的酱油不仅提高了酱油中氨基酸态氮、总氮、还原糖的含量,同时酱油中总多酚和总黄酮含量及自由基清除能力都显著增加,而有机酸含量变化较小。In this paper,Aspergillus oryzae is combined with non-salt-tolerant lactic acid bacteria Weissella confusa for koji making together,study the main enzyme activity during the koji making process and the quality index,phenolic substances and antioxidant activity in the fermentation process.The results show that the activity of acid protease,cellulase,pectinase andβ-glucosidase is significantly increased compared with Aspergillus oryzae group,while the activity of neutral protease andα-amylase is not significantly changed.The content of amino acid nitrogen,total nitrogen and reducing sugar in soy sauce is increased by adding lactic acid bacteria into soy sauce.Meanwhile,the content of total polyphenols,total flavonoids and free radical scavenging ability of soy sauce are significantly increased,while the content of organic acids changes little.

关 键 词：米曲霉 非耐盐乳酸菌 共生制曲 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]