常压室温等离子体诱变选育耐盐产香酵母菌株  

Breeding of Salt-Tolerant and Aroma-Producing Zygosaccharomyces rouxii Strains by Atmospheric and Room Temperature Plasma Mutagenesis

作　　者：莫芳华 何静 邢浩然 田雨桐 王炳慧 王春玲[1] MO Fang-hua;HE Jing;XING Hao-ran;TIAN Yu-tong;WANG Bing-hui;WANG Chun-ling(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;R&D Center,COFCO-Oils Corporation,Beijing 100020,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]中粮油脂专业化公司研发中心,北京100020

出　　处：《中国调味品》2024年第10期39-42,49,共5页China Condiment

基　　金：天津市科技计划项目(20ZYJDJC00050)。

摘　　要：利用常压室温等离子体(ARTP)技术对鲁氏酵母进行诱变,确定40 s为诱变的最佳时间,此条件下菌株的致死率为98.9%。以耐盐性为指标对诱变后的菌株进行初步筛选,获得一株耐盐性较强的正突变菌株S3-26。将出发菌株及筛选菌株S3-26分别添加到18%盐度的酱醪汁培养基中培养,发酵后进行挥发性风味成分对比分析。研究结果表明,出发菌株S组检出59种风味物质,突变菌株S3-26组检出63种,提高了6.78%。添加S3-26发酵的酱醪汁中醇类、醛类、酸类、酚类、酮类、呋喃类、吡嗪类和总风味物质含量均高于S组,其中醇类含量提高了28.50%,酚类含量提高了80.33%。OAV分析结果表明,S3-26组的典型风味物质含量高于S组,其中苯乙醛提高了45.91%,愈创木酚提高了47.59%,赋予了酱油花香和烟熏香,明显增强了酱油的香气品质。此外,经10次连续传代测试,突变菌株S3-26具有良好的稳定性,综合结果表明选育菌株S3-26具有应用于酱油发酵的潜力。Zygosaccharomyces rouxii is mutagenized by atmospheric and room temperature plasma(ARTP)technology.It is determined that 40 s is the optimal mutagenesis time.Under such conditions,the fatality rate of the strain is 98.9%.With salt tolerance as the index,the mutagenized strains are preliminary screened,and a positive mutant strain S3-26 with strong salt tolerance is obtained.The original strain and selected strain S3-26 are added into the sauce mash medium with 18%salinity for cultivation.After fermentation,the comparative analysis of volatile flavor components is conducted.The results show that 59 flavor substances are detected in original strain S group and 63 flavor substances are detected in the mutant strain S3-26 group,increasing by 6.78%.The content of alcohols,aldehydes,acids,phenols,ketones,furans,pyrazines and total flavor substances in the fermented sauce mash added with S3-26 is higher than that of S group,among which,the content of alcohols increases by 28.50%,and the content of phenols increases by 80.33%.The results of OAV analysis show that the content of typical flavor substances in S3-26 group is higher than that in S group,with phenylacetaldehyde content increasing by 45.91%and guaiacol content increasing by 47.59%,giving soy sauce floral and smoky aroma,significantly enhancing the aroma quality of soy sauce.In addition,the mutant strain S3-26 shows good stability after 10 consecutive passage tests,and the comprehensive results show that the selected strain S3-26 has the potential to be applied in soy sauce fermentation.

关 键 词：鲁氏酵母 常压室温等离子体诱变 耐盐 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]