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食品与发酵工业  2020, Vol. 46 Issue (17): 99-106    DOI: 10.13995/j.cnki.11-1802/ts.023200
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
酱油发酵过程强化嗜盐四联球菌对酱油品质的影响
刘佳乐1,2, 周朝晖3, 李铁桥3, 卢丽玲3, 方芳1,2*
1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
2(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
3(广东珠江桥生物科技股份有限公司,广东 中山,528415)
Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation
LIU Jiale1,2, ZHOU Zhaohui3, LI Tieqiao3, LU Liling3, FANG Fang1,2*
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
2(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
3(Guangdong Pearl River Bridge BIO-TECH Co. Ltd., Zhongshan 528415, China)
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摘要 旨在寻找酱油发酵过程中强化嗜盐四联球菌的方式,揭示嗜盐四联球菌参与酱油发酵的功能。通过在高盐稀态酱油发酵过程中向酱醪添加嗜盐四联球菌R44,成功实现了强化嗜盐四联球菌的酱油发酵。单独添加嗜盐四联球菌,酱醪中嗜盐四联球菌数量比对照高3.0个数量级;在酵母活跃期(25 d)和非活跃期(15、35 d)添加嗜盐四联球菌,酱醪中嗜盐四联球菌数量分别增加了1.9和2.2个数量级。嗜盐四联球菌使酱油中氨基酸态氮含量提高了12.7%,达到7.9 g/L。发酵第15天添加鲁氏接合酵母,第25天添加嗜盐四联球菌,可使鲜味氨基酸和甜味氨基酸分别增加34.0%和27.0%。此外,强化嗜盐四联球菌使酱油中挥发性风味物质含量提高了2.4倍,其中醇类、酸类、酯类和酚类含量最高,分别增加了282.7%、1612.0%、895.4%和123.6%。酱油中风味物质组成受嗜盐四联球菌的添加方式影响较大,先添加酵母菌并在第25天添加嗜盐四联球菌有利于酸类、酚类和杂合类物质含量的提高;先添加酵母菌并在第35天添加嗜盐四联球菌有利于醇类和酯类物质含量的提高。该研究对阐明高盐稀态酱油发酵过程中嗜盐四联球菌的发酵功能具有重要意义,可为在酱油发酵过程强化功能菌株提供理论参考。
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刘佳乐
周朝晖
李铁桥
卢丽玲
方芳
关键词:  嗜盐四联球菌  鲁氏接合酵母  酱油  氨基酸  挥发性物质    
Abstract: This work aims on finding strategies to enrich Tetragenococcus halophilus in the Moromi mash during soy sauce fermentation and clarifying its function related to soy sauce fermentation. T. halophilus was successfully enriched in the Moromi mash during high-salt and diluted soy sauce fermentation using different addition methods. Cell numbers of T. halophilus in the Moromi mash increased by 1000 times when adding the strain alone. The number of T. halophilus increased by 1.9 or 2.2 lg CFU/g when adding it in yeast active phase (day 25) or non-active phase (day 15, day 35). The amino acid nitrogen content in soy sauce increased to 7.9 g/L, which was 12.7% higher than that in the control. Addition of Zygosaccharomyces rouxii on day 15 and T. halophilus on day 25 resulted in increasing of the tasty and sweet amino acids by 34.0% and 27.0%, respectively. In addition, the content of volatiles in soy sauce were increased by 2.4 times with the enrichment of T. halophilus. The content of alcohols, acids, esters and phenols increased by 282.7%, 1 612.0%, 895.4% and 123.6%, respectively. The composition of volatiles in soy sauce was greatly affected by the ways of enrichment of T. halophilus. Adding yeast on day 15 followed by T. halophilus on day 25 was found to be helpful in increasing the content of acids, phenols and miscellaneous; adding yeast on day 15 followed by T. halophilus on day 35 was found to be beneficial to alcohols and esters formation. The results are of great importance for clarifying the function of T. halophilus during soy sauce fermentation, and can be taken as a good example for enrichment of functional strains during soy sauce fermentation.
Key words:  Tetragenococcus halophilus    Zygosaccharomyces rouxii    soy sauce    amino acids    volatiles
收稿日期:  2019-12-25      修回日期:  2020-01-31           出版日期:  2020-09-15      发布日期:  2020-10-14      期的出版日期:  2020-09-15
基金资助: 国家自然科学基金(31771955)
作者简介:  硕士研究生(方芳研究员为通讯作者,E-mail:ffang@jiangnan.edu.cn)
引用本文:    
刘佳乐,周朝晖,李铁桥,等. 酱油发酵过程强化嗜盐四联球菌对酱油品质的影响[J]. 食品与发酵工业, 2020, 46(17): 99-106.
LIU Jiale,ZHOU Zhaohui,LI Tieqiao,et al. Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation[J]. Food and Fermentation Industries, 2020, 46(17): 99-106.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023200  或          http://sf1970.cnif.cn/CN/Y2020/V46/I17/99
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