高产HEMF酵母对酱油品质的提升  

Improvement of Soy Sauce Quality by Yeast with High HEMF Productivity

作　　者：王瀚 叶鹏 李婉宁 侯丽华[1] WANG Han;YE Peng;LI Wan-ning;HOU Li-hua(School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国调味品》2024年第3期39-45,67,共8页China Condiment

基　　金：国家自然科学基金项目(31401678);企业科技特派员项目(21YDTPJC00650)。

摘　　要：酱油风味物质中的4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF)是酱香风味贡献的主要成分。假丝酵母(Candida versatilis)(以下简称C酵母)是酱油发酵过程中产HEMF的重要微生物,文章使用能耐受高浓度HEMF的新菌株C-1、C-2、C-3。经过随机扩增多态DNA实验(RAPD)验证了3株优良菌株与出发菌株基因有所差异,证明基因重组成功。将其应用于发酵并进行对比分析,研究发现,C-1与出发菌株相比,氨氮和全氮含量分别增加3.20%和7.20%,HEMF含量增加29.40%。通过感官评价,酱香味有所提升。生物胺总含量低于1000 mg/L,氨基甲酸乙酯含量低于20μg/L,保证了酱油的安全性。综上,高产HEMF酵母提高了酱油的品质。4-Hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furanone(HEMF)in soy sauce flavor substances is the main component contributing to the flavor of soy sauce.Candida versatilis(hereinafter referred to as C yeast)is an important microorganism producing HEMF during soy sauce fermentation.In this paper,the new strains C-1,C-2 and C-3 that can tolerate high concentration of HEMF are used.After random amplified polymorphic DNA(RAPD)experiments,it is confirmed that the genes of the three excellent strains are different from those of the starting strain,which proves that the gene recombination is successful.They are applied to fermentation and comparative analysis,and it is found that compared with the starting strain,the content of ammonia nitrogen and total nitrogen of C-1 increases by 3.20% and 7.20% respectively,and the content of HEMF of C-1 increases by 29.40%.Through sensory evaluation,it is found that the flavor of soy sauce is improved.The total biogenic amine content is less than 1000 mg/L,and the ethyl carbamate content is less than 20μg/L,which ensures the safety of soy sauce.In conclusion,the yeast with high HEMF productivity improves the quality of soy sauce.

关 键 词：酱油 酵母菌 基因组重排 4-羟基-2(5)-乙基-5(2)-甲基-3(2H)呋喃(HEMF) 酱香 

分 类 号：TS264.21[轻工技术与工程—发酵工程]