酵母菌对高盐稀态酱油风味强化研究进展  

Research advances of flavor enhancement of high-salt dilute soy sauce by yeast

作　　者：苗春雷 朱娅媛 黄卓权 张敏倩 朱新贵 MIAO Chunlei;ZHU Yayuan;HUANG Zhuoquan;ZHANG Minqian;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：《食品与发酵工业》2023年第17期308-315,共8页Food and Fermentation Industries

基　　金：广东省重点领域研发计划项目(2020B020226006)。

摘　　要：高盐稀态酱油的酿造过程伴随着复杂的微生物活动,多菌种的发酵体系中各类微生物的繁殖与代谢使酱油形成了独特的感官风味。在漫长的发酵周期里,酵母菌是驱动酱油发酵的重要微生物之一,其对酱油特征风味的形成起着关键的作用。文章对近年来分析研究得出的酱油特征性风味物质进行整理及归纳,并着重对酱醪中主要耐盐酵母菌的种类及其对酱油风味的强化能力进行综述,对酱油发酵过程中通过干预酵母菌群改善产品品质进行了探讨,并对未来传统酿造调味品的产业化发展进行了展望。The fermentation process of high-salt liquid soy sauce is accompanied by complex microbial activities.The proliferation and metabolism of various microorganisms in the multi-species fermentation system form the unique sensory flavor of soy sauce.Yeast plays an important role in the formation of soy sauce flavor during the long fermentation cycle which is one of the important microorganisms driving soy sauce fermentation.In this review,we summarize the characteristic flavor compounds of soy sauce reported in recent years,and focus on the main types of salt-tolerant yeast species in sauce mash which has ability to enhance the flavor of soy sauce.Additionally,we discuss the process of soy sauce fermentation by intervening the yeast community to improve the product quality,and prospect the future for the industrialization development of the fermentation of traditional seasoning.

关 键 词：高盐稀态酱油 耐盐酵母菌 风味强化 挥发性风味物质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]