Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (13): 76-84    DOI: 10.13995/j.cnki.11-1802/ts.023913
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
高盐稀态酱醪中耐盐生香酵母的筛选及生香特性研究
彭东1, 蒋雪薇1,2*, 陈幽1, 陈进1, 张伟1, 周慧1,2, 吴灿2,3, 方勤军2,3
1(长沙理工大学 化学与食品工程学院,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(加加食品集团股份有限公司,湖南 长沙,410600)
Screening and aroma-producing characteristics of salt-tolerant aroma-producingyeasts from high-salt liquid-state Moromi
PENG Dong1, JIANG Xuewei1,2*, CHEN You1, CHEN Jin1, ZHANG Wei1, ZHOU Hui1,2, WU Can2,3, FANG Qinjun2,3
1(School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, China)
2(Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China)
3(Jiajia Food Group Co, Ltd., Changsha 410600, China)
下载:  HTML   PDF (3479KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 耐盐生香酵母在酱油酿造过程中能够代谢合成以酯类物质为主的挥发性风味物质,而酯类物质是酱油香气的主要来源。采用透明圈平板法初筛、100 g/L NaCl豆芽汁液体发酵分析总酯复筛,从高盐稀态酱醪中得到3株耐盐生香酵母CS2.23、CS2.42及CS2.53,经鉴定分别为粉状毕赤酵母、鲁氏接合酵母及近平滑假丝酵母。在高盐稀态酱醪发酵第30天分别添加3株菌进行为期60 d的发酵,采用固相微萃取气质联用技术定性及定量分析所得酱油中的挥发性风味物质,发现添加CS2.23、CS2.42、CS2.53发酵的酱油中酯类挥发性风味物质含量较对照组分别提升了188.60%、296.13%、226.87%,醇类、醛类及酚类等其他类挥发性风味物质含量也有一定的提升;CS2.23酱醪发酵的主要特征香气物质为乙酸乙酯、3-甲基-1-丁醇,CS2.42是乙酸乙酯、苯乙醇、1-辛烯-3-醇及苯乙醛,CS2.53是乙酸乙酯、4-乙基愈创木酚及4-乙烯基愈创木酚。3株耐盐生香酵母因其不同的生香特性为酱油酿造提供不同的特征风味。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
彭东
蒋雪薇
陈幽
陈进
张伟
周慧
吴灿
方勤军
关键词:  耐盐生香酵母  筛选  高盐稀态酱醪  酱油酿造  挥发性风味物质    
Abstract: Salt-tolerant aroma-producing yeast can metabolize and synthesize volatile flavor compounds mainly composed of esters during the brewing process of soy sauce. Primary screening was performed by the transparent circle plate method. Secondary screening was implemented by analyzing total esters through bean sprout juice liquid fermentation with 100 g/L NaCl. Then, three salt-tolerant yeasts with good aroma-producing ability were obtained from high-salt liquid-state moromi. The strain CS2.23, CS2.42, and CS2.53 were identified as Millerozyma farinose, Zygosaccharomyces rouxii and Candida parapsilosis, respectively. The screened yeasts were added on the 30th day in high-salt liquid-state moromi during 60 days fermentation. Qualitative and quantitative analysis was performed for volatile flavor compounds by SPME-GC-MS. The results indicated that the esters content of soy sauce fermented by CS2.23, CS2.42, and CS2.53 were increased by 188.60%, 296.13% and 226.87% relatively, compared with the control group.Meanwhile,thecontentofalcohols, aldehydes, phenols, and others had also been improved. The major aroma compounds fermented by CS2.23 were ethyl acetate and 3-methyl-1-butanol, those of CS2.42 fermentation were ethyl acetate, phenethyl alcohol, 1-octen-3-ol, and phenylacetaldehyde. As for CS2.53, ethyl acetate, 4-ethyl guaiacol and 4-vinyl guaiacol were predominant. The three salt-tolerant yeasts provided different characteristic flavors for soy sauce brewing due to their different aroma characteristics.
Key words:  salt-tolerant aroma-producing yeast    screening    high-salt liquid-state Moromi    soy sauce brewing    volatile flavor compounds
收稿日期:  2020-03-10                出版日期:  2020-07-15      发布日期:  2020-08-04      期的出版日期:  2020-07-15
基金资助: 湖南省自然科学基金面上项目(2018JJ2421);湖南省调味品发酵工程技术研究中心开放基金项目(2018GCZX05)
作者简介:  硕士研究生(蒋雪薇副教授为通讯作者,E-mail:jxw_72@sina.com)
引用本文:    
彭东,蒋雪薇,陈幽,等. 高盐稀态酱醪中耐盐生香酵母的筛选及生香特性研究[J]. 食品与发酵工业, 2020, 46(13): 76-84.
PENG Dong,JIANG Xuewei,CHEN You,et al. Screening and aroma-producing characteristics of salt-tolerant aroma-producingyeasts from high-salt liquid-state Moromi[J]. Food and Fermentation Industries, 2020, 46(13): 76-84.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023913  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/76
[1] 童星,彭勃.酱油的风味物质及其研究进展[J].中国调味品,2018,43(10):195-200.
[2] 朱莉,许长华.酱油关键风味物质及其功能与发酵工艺研究进展[J].食品与发酵工业,2018,44(6):287-292.
[3] STEENSELS J,MEERSMAN E,SNOEK T,et al.Large-scale selection and breeding to generate industrial yeasts with superior aroma production[J].Applied and Environmental Microbiology,2014,80(22):6 965-6 975.
[4] FAN Guangsen,SUN Baoguo,Xu Dai,et al.Isolation and identifation of nigh-yield ethyl acetate-producing yeast from Gujinggony daqu and its fermentation charadecistics[J].Journal of the American Society of Brewing Chemists,2018,76(2):117-124.
[5] RUAN Luchen,MENG Meng,WANG Cong,HOU Lihua.Draft genome sequence of Candida versatilis and osmotolerance analysis in soy sauce fermentation[J].Journal of the Science of Food and Agriculture,2018,99(6):3 168-3 175.
[6] YAN Shoubao,CHEN Xiangsong,XIANG Xingben.Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006[J].AMB Express,2019,9(1):1-14.
[7] TAKAYA M,OUWADA T,ODA Y.Characterization of the yeast hanseniaspora vineae isolated from the wine grape 'Yamasachi' and its use for bread making[J].Food Science and Technology Research,2019,25(6):835-842.
[8] LIU Qing,LI Xingjiang,SUN Congcong,et al.Effects of mixed cultures of candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar[J].3 Biotech,2019,9(4):128.
[9] 沈萍,陈向东.微生物学实验[M].北京:高等教育出版社,2007:243.
[10] ADAME S P J,ARECHIGA C E T,LOPEZ M G,et al.Potential production of 2-phenylethanol and 2-phenylethylacetate by non-saccharomyces yeasts from Agave durangensis[J].Annals of Microbiology,2019,69(9):989-1 000.
[11] BARNETT J A.酵母菌的特征与鉴定手册[M].青岛:青岛海洋大学出版社,1991:53-55.
[12] 高洁,张佳佳,顾丰颖,等.一株来自河南省的雪莲菌TK3优势菌相分析[J].食品科学,2011,32(15):191-195.
[13] 黄鑫,唐红梅,唐青莲,等.大头菜发酵过程中生香酵母的分离、筛选及鉴定[J].食品研究与开发,2019,40(18):198-203.
[14] FENG Yunzi,SU Guowan,ZHAO Haifeng,et al.Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test[J].Food Chemistry,2015,167(1):220-228.
[15] 汤晶晶,缪婧,崔月花.不同培养模式下桑黄挥发性风味物质的检测和分析[J].食品与发酵工业,2019,45(14):221-228.
[16] 何天鹏,刘少敏,薛丹丹,等.SPME结合GC-O-MS分析酵母菌对大酱中挥发性香气物质的影响[J].食品科技,2018,43(1):284-289.
[17] 王苏斌,郑海涛,邵谦谦,等.SPSS统计分析[M].北京:机械工业出版社,2003.
[18] LIU S Q,HOLLAND R,CROW V L.Esters and their biosynthesis in fermented dairy products: a review[J].International Dairy Journal,2004,14(11):923-945.
[19] GAO Pei,JIANG Qixing,XU Yanshun,et al.Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)[J].International Journal of Food Properties,2017,20(1):S663-S672.
[20] 韩丽,李磊,曾毅,等.一株产酯酶窖泥细菌的筛选、鉴定及酶学性质研究[J].中国酿造,2019,38(6):43-48.
[21] 张永倩.影响白酒总酯检测准确度的因素探析[J].现代食品工业,2019,1(7):170-172.
[22] 姚远,陶玉贵,葛飞,等.两种酿酒酵母发酵对桑葚米酒理化品质及香气成分的影响[J].食品工业科技,2019,40(24):242-250;261.
[23] XU Junnan,QI Yiman,ZHANG Jie,et al.Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation[J].Food Chemistry,2019,300(1):125-130.
[24] CONDE B L,CASTRO R J,VILLAGOMEZ I J R,et al. Evaluation of waste of the Cheese industry for the production of aroma of roses (phenylethyl alcohol)[J].Waste and Biomass Valorization,2017,8(4):1 343-1 350.
[25] 丁莉莉,王昊,王新宇,等.日本酱油与中国酱油在不同模拟条件下挥发性呈香物质分析[J].中国酿造,2019,38(6):144-151.
[26] MENG Q,IMAMURA M,KATAYAMA H,et al.Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce[J].Bioscience Biotechnology and Biochemistry,2017,81(10):1 984-1 989.
[27] STEINHAUS P,SCHIEBERLE P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15): 6 262-6 269.
[28] 刘登勇,赵志南,吴金城,等.基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J].食品科学,2019,40(24):220-227.
[29] 高沛.酸鱼发酵过程中微生物的产酯增香机制研究[D].无锡:江南大学,2017:6-7.
[30] DZIALO M C,PARK R,STEENSELS J,et al.Physiology, ecology and industrial applications of aroma formation in yeast[J].FEMS Microbiology Reviews,2017,41(Supp_1):S95-S128.
[31] 罗政,代金凤,文春平,等.不同贮藏容器对浓香型白酒品质的影响[J].食品与发酵工业,2019,45(11):118-122.
[1] 姚文生, 蔡莹暄, 刘登勇, 张明成, 马双玉, 杨晶, 苟紫慧, 张浩. 基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析[J]. 食品与发酵工业, 2021, 47(9): 253-261.
[2] 叶彤, 聂聪怡, 李林强. 羊乳巴氏杀菌条件的筛选[J]. 食品与发酵工业, 2021, 47(8): 152-157.
[3] 张小朋, 陈贵才, 严发杰, 郭李坤, 曾伟主, 周景文. 高产那西肽活跃链霉菌的高通量选育[J]. 食品与发酵工业, 2021, 47(7): 8-13.
[4] 余瞻, 赵福权, 徐成龙, 王珍珍, 张泽鑫, 沙如意, 毛建卫. 红茶菌中细菌纤维素产生菌的筛选、鉴定及其发酵动力学模型构建[J]. 食品与发酵工业, 2021, 47(6): 92-98.
[5] 陶大炜, 宁喜斌. 产α-环糊精葡萄糖基转移酶的菌株筛选、鉴定与酶学性质的初步研究[J]. 食品与发酵工业, 2021, 47(6): 145-151.
[6] 邢晓莹, 刘毅, 张怀敏, 李江涌, 王如福. 山西老陈醋醋酸发酵过程中优良产酸菌株的筛选及鉴定[J]. 食品与发酵工业, 2021, 47(6): 201-207.
[7] 王曼, 杨琛, 覃晓玉, 康孟杰, 郝桂芳, 王承明. 鲊肉粉中乳酸菌和葡萄球菌的筛选及鉴定[J]. 食品与发酵工业, 2021, 47(5): 22-27.
[8] 毛永强, 李彦虎, 贠建民, 何奎, 王睿, 武淑娟. 传统陇西腊肉制作过程中挥发性风味物质变化分析[J]. 食品与发酵工业, 2021, 47(4): 144-152.
[9] 李泽洋, 伍时华, 龙秀锋, 吴军, 易弋. 米酒糖化菌的分离筛选鉴定及其性能研究[J]. 食品与发酵工业, 2021, 47(4): 188-194.
[10] 房峻, 周景文, 曾伟主. 高产α-酮戊二酸解脂亚洛酵母的选育及其发酵过程优化[J]. 食品与发酵工业, 2021, 47(2): 137-144.
[11] 杜超, 戚军, 姚文生, 张浩, 张庆永, 刘登勇. 基于气相-离子迁移谱分析反复炖煮过程中鸡肉风味物质的变化规律[J]. 食品与发酵工业, 2020, 46(9): 265-271.
[12] 李丹阳, 李宇辉, 高云云, 闫艺, 王俊钢, 卢士玲. 新疆哈萨克族风干肉中产蛋白酶乳酸菌的筛选及酶学特性研究[J]. 食品与发酵工业, 2020, 46(9): 57-63.
[13] 赵佳迪, 单万祥, 钮成拓, 闵世豪, 郑飞云, 刘春凤, 王金晶, 李崎. 豆瓣酱生物胺降解菌株的筛选、鉴定及其降解特性研究[J]. 食品与发酵工业, 2020, 46(9): 64-72.
[14] 张庆芳, 王浚晨, 于爽, 刘春莹, 迟雪梅, 迟乃玉. 人体肠道中产尿酸氧化酶细菌的筛选、鉴定与酶学性质研究[J]. 食品与发酵工业, 2020, 46(8): 34-39.
[15] 郑海武, 雷蕾, 李正英, 赵雪平, 张美枝, 李婷, 黄海英, 李晓娟, 王春燕. 本土优良酿酒酵母的酿造学特性[J]. 食品与发酵工业, 2020, 46(8): 118-122.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn