耐盐产乙醇奥默柯达酵母的筛选及其对高盐稀态酱油风味的影响  

Screening of salt-tolerant ethanol-producing Kodamaea ohmeri and its effect on flavor of high-salt liquid-state soy sauce fermentation

作　　者：肖张弛 顾紫檬 黄勋 刘君 罗晓明 周德华 蒋雪薇[1,2] XIAO Zhangchi;GU Zimeng;HUANG Xun;LIU Jun;LUO Xiaoming;ZHOU Dehua;JIANG Xuewei(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114,China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation,Changsha 410600,China;School of Chemistry and Chemical Engineering,Changsha University of Science and Technology,Changsha 410114,China;Jiajia Food Group Co.Ltd.,Changsha 410600,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]湖南省调味品发酵工程技术研究中心,湖南长沙410600 [3]长沙理工大学化学化工学院,湖南长沙410114 [4]加加食品集团股份有限公司,湖南长沙410600

出　　处：《食品与发酵工业》2025年第6期134-143,共10页Food and Fermentation Industries

基　　金：湖南省重点研发项目(2023NK2035);湖南省教育厅重点项目(21A0197);湖南省自然科学基金面上项目(2021JJ30700);湖南省教育厅一般项目(S202310536147)。

摘　　要：柯达酵母属为华中地区酱醪优势菌属,为探究其对高盐稀态酱油风味和品质的影响,从酱醪中共分离鉴定共得到10株奥默柯达酵母,且10株酵母均无溶血性。筛选其中3株乙醇积累能力较强的菌株K02、KD13和KD28,对其生长曲线、pH耐受性、最适生长温度进行研究,3株菌在160 g/L盐质量浓度、pH值为4~6、温度为30℃的条件下生长良好。进一步将高盐下乙醇及挥发性风味物质代谢能力最强的菌株,KD13在酱油酿造中进行添加发酵应用,理化指标分析显示,KD13对酱油的还原糖、总酸、氨态氮含量影响不大,乙醇含量较对照样提升了11.4%。利用固相微萃取-气相色谱-质谱联用技术分析检出60种挥发性风味物质,添加KD13发酵的酱油中挥发性风味物质总含量较对照组提升22.18%。利用正交偏最小二乘法判别分析筛选出添加酱油及对照样中变量投影重要性分析值大于1的差异风味物质共计23种,差异风味物质随时间变化的热图分析显示,KD13对酱油中乳酸乙酯、乙酸苯乙酯、苯乙醇以及4-乙基愈创木酚、3-甲硫基丙醛等酱油特征风味物质有明显提升作用。感官评价分析表明,奥默柯达酵母对酱油香气和滋味有增益作用。该研究为奥默柯达酵母在酱油酿造中的应用奠定了基础。To explore the effect of the dominant fungi Kodamaea spp.on the flavor and quality of high-salt liquid-state soy sauce fermentation in central China,a total of 10 strains of Kodamaea ohmeri were isolated and identified from the soy sauce moromi and all of them had no hemolysis.Three of the strains,namely K02,KD13,and KD28,which had strong strong ethanol accumulation capacity were studied by growth curve,pH tolerance,and optimal growth temperature.The three yeasts grew well under the conditions of 160 g/L salt concentration,pH value of 4-6 and temperature of 30℃.KD13,the strain with the greatest ability to metabolize ethanol and volatile flavor substances under the condition of high salt concentration(160 g/L)was added on the 30th day in high-salt liquid-state soy sauce moromi during 90 days of fermentation.The physicochemical analysis showed that KD13 had little effect on the reducing sugar,total acid,and amino nitrogen of soy sauce,while the ethanol content increased by 11.4%compared with the control group.Solid-phase microextraction-gas chromatography-mass spectrometry was applied to determine 60 volatile flavor substances,and the total content of volatile flavor substances in soy sauce fermented with KD13 was 22.18%higher than that in the control group.Orthogonal partial least squares discriminant analysis was applied to screen out a total of 23 different flavor substances with variable importance in the projection values greater than 1 in the samples,and heat map analysis showed that KD13 had an elevating effect on a variety of important volatile flavour compounds in soy sauce,such as ethyl lactate,phenylethyl acetate,phenethyl alcohol,4-ethylguaiacol,and 3-methylthiopropionaldehyde.Sensory evaluation analysis showed that Kodamaea ohmeri had a beneficial effect on the aroma and taste of soy sauce.In conclusion,the screening of Kodamaea ohmeri and its fermentation of soy sauce have laid a foundation for its application in soy sauce brewing.

关 键 词：高盐稀态酱油 奥默柯达酵母 菌种性能 产乙醇 挥发性风味物质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]