米曲霉盐胁迫对酱油发酵理化指标及微生物群落的影响  

Effects of Aspergillus oryzae under salt stress on physicochemical indexes and microbial community of soy sauce fermentation

作　　者：郭婷[1] 王凤军 周新运 赵国忠 GUO Ting;WANG Fengjun;ZHOU Xinyun;ZHAO Guozhong(Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院教育部食品营养与安全重点实验室,天津300457

出　　处：《中国酿造》2023年第6期97-102,共6页China Brewing

基　　金：国家自然科学基金资助项目(31972194)。

摘　　要：米曲霉(Aspergillus oryzae)是影响酱油品质的重要因素。该研究旨在探究盐对米曲霉代谢的影响机制以及米曲霉盐胁迫对酱油品质和微生物群落的影响。采用转录组、蛋白组、物理化学分析和微生物多样性手段分析曲霉盐胁迫代谢机制、酱油品质和微生物组成。结果表明,10%盐胁迫对于米曲霉的糖代谢是有利的;通过酱油发酵试验发现,10%NaCl预发酵还可以提高蛋白酶活性,加快了酱油中氨基酸的形成;微生物群落定植也得到了加速。因此,米曲霉在低盐胁迫下对酱油品质和微生物群落产生积极影响。Aspergillus oryzae is an important factor affecting the quality of soy sauce.The study aims to explore the effect of salt on the metabolism of A.oryzae and the effect of A.oryzae salt stress on soy sauce quality and microbial community.Transcriptome,proteome,physicochemical analysis,and microbial diversity were used to analyze the A.oryzae metabolic mechanism under salt stress,soy sauce quality and microbial composition.The results showed that 10%salt stress was beneficial to the A.oryzae glucose metabolism;the soy sauce fermentation tests showed that 10%NaCl pre-fermentation could also increase the protease activity and accelerate the amino acids formation in soy sauce;the microbial communities'colonization was also accelerated.Therefore,A.oryzae,under the low-salt stress,had a positive effect on the quality and microbial community of soy sauce.

关 键 词：米曲霉 盐胁迫 酱油 理化指标 微生物群落 

分 类 号：TS264.2[轻工技术与工程—发酵工程]