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。
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.
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