不同盐浓度对酱醪中微生物群落及酱油品质的影响  

Effects of different salt concentrations on microbial community in sauce mash and quality of soy sauce

作　　者：曾小波 王婷婷 李学伟 李巧连 朱新贵 ZENG Xiaobo;WANG Tingting;LI Xuewei;LI Qiaolian;ZHU Xingui(Lee Kum Kee(Xinhui)Food Co.,Ltd.,Jiangmen 529156,China)

机构地区：[1]李锦记(新会)食品有限公司,广东江门529156

出　　处：《中国酿造》2023年第7期65-72,共8页China Brewing

基　　金：江门市基础与理论科学研究类科技计划项目(2020030103190009059);广东省重点领域研发计划项目(2020B020226006)。

摘　　要：在酱油酱醪发酵阶段添加不同浓度(9%、12%、15%、18%、21%)盐水,考察盐浓度对酱油理化指标、感官评价、挥发性风味成分的影响,并通过高通量测序技术对酱醪中微生物多样性进行分析。结果表明,在盐浓度为9%和12%条件下,酱醪发生酸败,表现为总酸含量过高,风味较差,感官评分低。分析发现原因是酸类物质(46.57%和31.06%)占比高,主要有3-甲基丁酸、2-甲基丙酸、醋酸等。在盐浓度为9%条件下,酱醪中还检出恶臭物质噻唑。当盐浓度≥15%时,可以抑制腐败菌的过度繁殖,从而避免酱醪发生酸败。当酱醪中盐浓度过高(如21%),会抑制有益微生物的生长及降低原料利用率,表现为酯类物质相对含量的减少和氨基酸态氮含量的降低,从而影响酱油品质。综合分析,酱醪盐浓度为15%最好。高通量测序结果显示,减盐条件下,乳杆菌(Lactobacillus)和片球菌(Pediococcus)为主要腐败微生物,因其过度繁殖导致酱醪酸败;15%盐浓度可抑制这两种细菌的过度繁殖。Brine with different concentrations(9%,12%,15%,18%,and 21%)were added in the fermentation stage of sauce mash to investigate the effects of salt concentration on physicochemical indexes,sensory evaluation,and volatile flavor components of soy sauce,and the microbial diversity in sauce mash was analyzed by high-throughput sequencing technology.The results showed that the souring of the sauce mash occurred at 9%and 12%salt concentrations,which was characterized by the higher total acid content,poor flavor and lower sensory scores.It was found that acid substances(46.57%and 31.06%)accounted for a high proportion,including 3-methylbutyric acid,2-methylpropionic acid and acetic acid.Thiazole was also detected in sauce mash at 9%salt concentration.When the salt concentration was more than 15%,the overpropagation of spoilage bacteria could be inhibited,so as to avoid the souring of sauce mash.When the salt concentration in sauce mash was too high(e.g.21%),it would inhibit the growth of beneficial microorganisms and reduce the utilization rate of raw materials,as shown by the reduction of the relative content of esters and the reduction of the amino acid state of soy sauce,thus affecting the quality of soy sauce.Comprehensive analysis showed that 15%salt concentration of sauce mash was the optimal.High-throughput sequencing results showed that Lactobacillus and Pediococcus were the main spoilage microorganisms under the condition of salt reduction,and their over reproduction led to rancidity of sauce mash.15%salt concentration could inhibit the overgrowth of Lactobacillus and Pediococcus.

关 键 词：盐浓度 酱油 品质 腐败微生物 微生物群落 

分 类 号：TS264.2[轻工技术与工程—发酵工程]