产4-乙基愈创木酚酵母的鉴定及其在酱油中的应用  

Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing

作　　者：邹谋勇 何理琴 孙启星 朱新贵 ZOU Mouyong;HE Liqin;SUN Qixing;ZHU Xingui(Lee Kum Kee(Xinhui)Foods Co.Ltd.,Jiangmen 529100,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]李锦记(新会)食品有限公司,广东江门529100 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2021年第12期138-144,共7页Food Science

基　　金：广东省重点领域研发计划项目(2020B020226006)。

摘　　要：从酱油发酵醪中分离得到1株产4-乙基愈创木酚的酵母菌株A10-2。通过形态观察、生理生化测试、18S ITS rDNA测序和同源序列检索分析鉴定A10-2为Wickerhamiella versatilis,其能够耐受18%NaCl,可以在酱油发酵液中正常生长,并代谢合成4-乙基愈创木酚。W. versatilis A10-2以阿魏酸为前体,在阿魏酸脱羧酶的作用下脱去羧基得到中间产物4-乙烯基愈创木酚,进一步通过4-乙烯基愈创木酚还原酶催化得到4-乙基愈创木酚。W. versatilis A10-2可以利用酱油本底前体物质代谢合成一定质量浓度的4-乙基愈创木酚(0.63 mg/mL),添加50 mg/L阿魏酸可以将酱油发酵液中4-乙基愈创木酚质量浓度提高到对照组的19.1倍。将通过4-乙基愈创木酚强化的酱油发酵液添加到成品酱油中,可以一定程度改善酱油醇香、酱香,并缓和咸味,显示出W. versatilis A10-2在改善酱油、酱料等发酵调味品风味方面的应用前景。A yeast strain named A10-2 producing 4-ethylguaiacol was isolated from soy sauce mash.This strain was identified as Wickerhamiella versatilis by morphological observation,physiological and biochemical test,18S rDNA ITS sequencing and homology sequence analysis.W.versatilis A10-2 was able to tolerate 18%NaCl and grow normally in soy sauce mash while synthesizing 4-ethylguaiacol.Using ferulic acid as the substrate,A10-2 produced the intermediate product 4-vinylguaiacol through decarboxylation by ferulic acid-decarboxylase,which was subsequently derived into 4-ethylguaiacol by 4-vinylguaiacol reductase.Strain A10-2 was capable of producing 4-ethylguaiacol(0.63 mg/mL)from the soy sauce background precursor,which was increased by 19.1 times with addition of 50 mg/L ferulic acid when compared with the control group.Meanwhile,it was found that the mellow aroma and sauce flavor was enhanced,and the saltiness was mitigated.This study highlights the promising potential of W.versatilis A10-2 for flavor improvement of fermented condiments such as soy sauce and sauce paste.

关 键 词：Wickerhamiella versatilis A10-2 4-乙基愈创木酚 酱油 鉴定 应用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]