一种高产琥珀酸耐盐酵母菌的筛选及应用研究  

Screening and Application of a High Yield Succinate Salt-tolerant Yeast

作　　者：滑欢欢 梁亮 扈圆舒 潘丽娟 黄敏斯 尹何南 吴嘉怡 HUA Huanhuan;LIANG Liang;HU Yuanshu;PAN Lijuan;HUANG Minsi;YIN Henan;WU Jiayi(Guangdong Meiwei Fresh Seasoning Food Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《现代食品》2023年第20期220-224,共5页Modern Food

摘　　要：酱油风味与有机酸含量的高低息息相关,通过提高有机酸含量,可以明显提高酱油风味。其中,琥珀酸具有明显的海鲜贝类滋味,与味精、I+G混合使用,具有协调增鲜作用。因此,本文通过分离优质酱醪得到一株高产有机酸的耐盐酵母菌M02为出发菌株,经ARTP诱变获得一株高产琥珀酸、不产乙酸和甲酸等挥发性有机酸的耐盐酵母菌M03,旨在进一步提高酱油鲜味。The flavor of soy sauce is closely related to the content of organic acids.By increasing the content of organic acids,the flavor of soy sauce can be significantly improved.Among them,succinic acid has a clear taste of seafood and shellfish,and when mixed with monosodium glutamate and I+G,it has a coordinated freshness enhancement effect.Therefore,this article isolated a salt-tolerant yeast strain M02 with high organic acid production from high-quality soy sauce mash as the starting strain,and obtained a salt-tolerant yeast strain M03 with high succinic acid production,no production of volatile organic acids such as acetic acid and formic acid through ARTP mutagenesis,aiming to further improve the flavor of soy sauce.

关 键 词：琥珀酸 耐盐酵母菌 酱油风味 甲酸和乙酸 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]