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。
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.
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