产4-乙基愈创木酚菌株的筛选、鉴定及其在酱油酿造中的应用  

Screening and identification of 4-ethyl guaiacol-producing strain and its application in soy sauce brewing

作　　者：张颖超 于鑫 赵祥颖 刘丽萍 黄艳红 张家祥 刘建军[1,2] ZHANG Yingchao;YU Xin;ZHAO Xiangying;LIU Liping;HUANG Yanhong;ZHANG Jiaxiang;LIU Jianjun(Shandong Food Fermentation Industry Research and Design Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China;School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Shandong Yutu Food Co.,Ltd.,Zibo 255300,China)

机构地区：[1]齐鲁工业大学(山东省科学院)山东省食品发酵工业研究设计院,山东济南250013 [2]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [3]山东玉兔食品股份有限公司,山东淄博255300

出　　处：《中国酿造》2023年第11期115-121,共7页China Brewing

基　　金：山东省乡村振兴科技创新提振行动计划项目(2022TZXD0029);齐鲁工业大学(山东省科学院)科教产重大创新专项(2022JBZ01-08)。

摘　　要：该研究采用传统培养分离方法结合耐盐性及4-乙基愈创木酚(4-EG)生产能力测定,从广式高盐稀态酱油发酵酱醪中分离筛选能转化阿魏酸(FA)生成4-EG的细菌,通过形态观察及分子生物学技术对分离菌株进行鉴定,同时对其生长特性进行研究,并将其应用于酱油酿造。结果表明,分离筛选得到一株高产4-EG的菌株JLB30-2,被鉴定为枯草芽孢杆菌(Bacillus subtilis),该菌株在45℃、160 r/min、20%盐含量环境下,能将发酵液中的FA转化为4-EG。菌株JLB30-2在盐含量为20%的酱醪中培养60 d,4-EG含量最高达29.75 mg/L,是对照组(6.85 mg/L)的3.34倍,同时增加了酱油中氨基酸、酮类化合物的含量,强化了酱油醇香和酱香,提高了酱油的感官品质,对改善提升酱油品质具有重要实用价值。In this study,using the traditional separation method combined with the determination of salt tolerance and 4-ethyl guaiacol(4-EG)production capacity,bacteria capable of transforming ferulic acid(FA)into 4-EG were isolated and screened from the fermented sauce of Cantonese style high-salt dilute soy sauce.The isolated strains were identified through morphological observation and molecular biology techniques.Afterwards,its growth characteristics were studied and applied to soy sauce brewing.The results showed that a high-yield 4-EG strain JLB30-2 was isolated and screened,which was identified as Bacillus subtilis.When cultured at 45℃,160 r/min and 20%salt concentration,the strain could effectively convert FA to 4-EG.The strain JLB30-2 was cultured in the sauce mash with 20%salt concentration for 60 d,and the 4-EG content was up to 29.75 mg/L,which was 3.34 times that of the control group(6.85 mg/L).The contents of amino acids and ketones in soy sauce were increased,the mellow and sauce-flavor of soy sauce were strengthened,and the sensory quality of soy sauce was improved.Therefore,the strain had great potential for industrial application.

关 键 词：酱油 4-乙基愈创木酚 枯草芽孢杆菌 筛选 鉴定 生长特性 应用 

分 类 号：Q815[生物学—生物工程] TS264.21[轻工技术与工程—发酵工程]