酱油发酵工艺的优化研究进展  

Research progress on optimization of soy sauce fermentation process

作　　者：李思颖 温林凤 李俊 扈圆舒 徐婷 刘占 符姜燕 曹庸[1,2] LI Siying;WEN Linfeng;LI Jun;HU Yuanshu;XU Ting;LIU Zhan;FU Jiangyan;CAO Yong(School of Food,South China Agricultural University,Guangzhou 510642;Guangdong Provincial KeyLaboratory of Functional Food Active Substances,Guangzhou 510642;Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528441)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东省功能食品活性物重点实验室,广州510642 [3]广东美味鲜调味食品有限公司,中山528441

出　　处：《中国食品添加剂》2024年第2期308-313,共6页China Food Additives

基　　金：广式酱油风味控制与智能制造研究创新团队项目(CXTD2020006);广东省功能食品活性物重点实验室(2018B030322010)。

摘　　要：我国是酱油酿造大国,酱油是由多种因素共同发挥作用酿造而成的产品,所用的原料、环境因素、发酵方式等都起到重要作用,其中包括酱油原料与本来就存在的微生物之间的相互作用、发酵方式的差异,也包括外加微生物例如酵母菌、霉菌、乳酸菌或者其他外源物质与原本就存在的微生物之间的相互作用,这些均会对酱油的风味和滋味产生影响,由此可以对酱油品质进行优化。本文综述了从添加酵母菌、霉菌、乳酸菌三大类菌种、其他外源添加物、对于发酵原料的优化以及发酵方式的改良四个方面对于酱油品质的提升作用,为在实际生产中酱油发酵工艺的优化提供思路。China is a major country in soy sauce fermentation.and soy sauce is a product fermented by multiple factors such as the raw materials used,environmental factors,and fermentation methods,including the interaction between soy sauce raw materials and existing microorganisms,differences in fermentation methods,as well as external microorganisms such as yeast,mold,etc.they all play important roles in affecting the flavor and taste of soy sauce,and thereby optimizing the quality of soy sauce.This paper reviewed the improvement of soy sauce quality from four aspects:adding yeast,mold,and lactic acid bacteria,other exogenous additives,optimizing fermentation materials,and improving fermentation methods.It provides ideas for optimizing soy sauce fermentation processes in practical production.

关 键 词：微生物 底物 酵母菌 霉菌 乳酸菌 酱油发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TQ920.6[轻工技术与工程—食品科学与工程]