食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 86 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031727

研究报告

耐盐植物乳杆菌的选育及其对高盐稀态发酵酱油品质的影响

  • 张伟 ,
  • 杨俊文 ,
  • 余冰艳 ,
  • 林琛 ,
  • 谢梦雪 ,
  • 罗晓明 ,
  • 周尚庭 ,
  • 蒋雪薇
展开
  • 1(长沙理工大学 食品与生物工程学院,湖南 长沙,410114)
    2(长沙理工大学 化学化工学院,湖南 长沙,410114)
    3(湖南省调味品发酵工程技术研究中心,湖南 长沙,410600)
    4(加加食品集团股份有限公司,湖南 长沙,410600)
第一作者：硕士研究生(罗晓明副教授和蒋雪薇教授为共同通信作者,E-mail:csluoxm@sina.com;jxw_72@sina.com)

收稿日期: 2022-03-28

  修回日期: 2022-04-21

  网络出版日期: 2023-02-14

基金资助

湖南省自然科学基金面上项目(2021 JJ30700);湖南省教育厅重点项目(21A0197);长沙市科技计划重点研发项目(kh200595;kq2004072);长沙理工大学研究生实践创新与创业能力提升计划项目(SJCX202187)

收起

Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce

  • ZHANG Wei ,
  • YANG Junwen ,
  • YU Bingyan ,
  • LIN Chen ,
  • XIE Mengxue ,
  • LUO Xiaoming ,
  • ZHOU Shangting ,
  • JIANG Xuewei
Expand
  • 1(School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China)
    2(School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China)
    3(Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China)
    4(Jiajia Food Group Co. Ltd., Changsha 410600, China)

Received date: 2022-03-28

  Revised date: 2022-04-21

  Online published: 2023-02-14

Fold

摘要

为得到发酵性能优良且适用于高盐稀态酱油酿造的耐盐乳酸菌,以发酵泡菜中筛选的耐盐植物乳杆菌(Lactobacillus plantarum)L04为出发菌株进行紫外诱变,高锰酸钾-溴化钾-MRS(de Man,Rogosa and Sharpe)平板初筛及MRS液体发酵复筛获得2株产乳酸较强的突变株L04-1和L04-2,其在160 g/L NaCl的MRS液体培养基中发酵乳酸积累量分别可达3.69和3.49 g/L,比L04高16.03%和9.75%。在高盐稀态发酵第45天添加L04-1及L04-2进行为期120 d的发酵,乳酸菌总数和细菌总数的测定结果表明,耐盐植物乳杆菌的加入可增加酱醪中乳酸菌的数量并能抑制其他细菌生长;通过对酱油发酵过程中乳酸、还原糖、总酸及氨态氮的分析发现,2株突变株均可促进乳酸、总酸及氨态氮的积累,其中添加L04-1发酵酱油乳酸含量最高,为4.31 g/L。采用气质联用分析添加L04-1、L04-2发酵酱油的挥发性风味物质,发现其酯类物质含量分别比L04高36.60%和16.46%;醇类物质分别比L04高23.24%和10.58%,且含量均高于对照组,可促进酱油的前香及主体香的形成。感官评分显示,2株突变株发酵的酱油香气和滋味的评分均优于添加L04的发酵酱油和对照组。诱变选育的2株耐盐植物乳杆菌在酱油发酵中具有积累乳酸、促进酯类、醇类物质生成的特征,有利于形成酱油适口的酸感,丰富酱油的滋味和香气。

关键词： 耐盐植物乳杆菌; 选育; 高盐稀态发酵酱油; 乳酸; 挥发性风味物质

本文引用格式

张伟 , 杨俊文 , 余冰艳 , 林琛 , 谢梦雪 , 罗晓明 , 周尚庭 , 蒋雪薇 . 耐盐植物乳杆菌的选育及其对高盐稀态发酵酱油品质的影响[J]. 食品与发酵工业, 2023 , 49(1) : 86 -94 . DOI: 10.13995/j.cnki.11-1802/ts.031727

Abstract

In order to obtain salt-tolerant lactic acid bacteria with excellent fermentation performance and suitable for high-salt liquid-state soy sauce brewing, salt-tolerant Lactobacillus plantarum L04, isolated from fermented kimchi, was treated by ultraviolet mutagenesis. And two mutants (L04-1, L04-2) with stronger lactic acid production were obtained by primary screening in Man Rogosa Sharp (MRS) plates with KMnO4 and KBr, and secondary screening with MRS liquid fermentation. They could accumulate 3.69 and 3.49 g/L lactic acid in MRS liquid medium with 160 g/L NaCl, respectively, which were 16.03% and 9.75% higher than L04. On the 45th day of high-salt liquid-state fermentation, L04-1 and L04-2 were added in moromi for 120 d of fermentation. Results showed that the addition of salt-tolerant L. plantarum could increase the lactic acid bacteria counts while inhibit the growth of other bacteria in the moromi. Two mutants could promote the accumulation of lactic acid, total acid and ammonia nitrogen. The highest lactic acid content in soy sauce fermented with L04-1 was 4.31 g/L. The volatile flavor compounds of soy sauce fermented with L04-1 and L04-2 were analyzed by GC-MS. The ester content of soy sauce fermented with two mutants was 36.60% and 16.46% higher than the original L04 strain, and the alcohol content was 23.24% and 10.58% higher than L04, respectively. The ester and alcohol content were also higher than the control, which indicated that the two mutants can promote the formation of top and main aromas of soy sauce. Aroma and taste scores of soy sauce fermented by the two mutants were better than soy sauce fermented with L04 and the control. The two strains of salt-tolerant L. plantarum bred by ultraviolet mutagenesis could accumulate lactic acid and promote the production of esters and alcohols in soy sauce fermentation, which can be applied in soy sauce brewing to enhance the palatable acidity and enrich its taste and aroma.

Key words： salt-tolerant Lactobacillus plantarum; breeding; high-salt liquid-state fermented soy sauce; lactic acid; volatile flavour compounds

参考文献

[1] DEVANTHI P V P, GKATZIONIS K.Soy sauce fermentation:Microorganisms, aroma formation, and process modification[J].Food Research International, 2019,120:364-374.
[2] LIU X Y, QIAN M, SHEN Y X, et al.An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation[J].Food Chemistry, 2021, 349:129131.
[3] 张灵芬. 酱油发酵工艺及改善酱油风味的方法探讨[J].食品安全导刊, 2021, 22(3):137;139.
ZHANG L F.Discussion on the fermentation process of soy sauce and methods to improve the flavor of soy sauce[J].China Food Safety Magazine, 2021, 22(3):137;139.
[4] ZHANG L Q, ZHOU R Q, CUI R Y, et al.Characterizing soy sauce moromi manufactured by high-salt dilute-state and low-salt solid-state fermentation using multiphase analyzing methods[J].Journal of Food Science, 2016, 81(11):C2639-C2646.
[5] KONG Y,ZHANG L L,ZHANG Y Y,et al.Evaluation of non-volatile taste components in commercial soy sauces[J].International Journal of Food Properties, 2018, 21(1):1 854-1 866.
[6] 许延涛, 周凯, 蒋雪薇, 等.酱油酿造风味细菌研究进展[J].食品与机械, 2019, 35(4):217-222.
XU Y T, ZHOU K, JIANG X W, et al.Research progress of flavor bacteria in soy sauce fermentation[J].Food & Machinery, 2019, 35(4):217-222.
[7] JUNG J Y, LEE S H, JEON C O.Kimchi microflora:History, current status, and perspectives for industrial kimchi production[J].Applied Microbiology and Biotechnology, 2014, 98(6):2 385-2 393.
[8] XIONG T, LI J B, LIANG F, et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Science and Technology, 2016, 69:169-174.
[9] 任元元, 李宇航, 孟资宽, 等.协同发酵生产的鲜湿米粉及其品质特性和风味研究[J].食品与发酵工业, 2022, 48(11):185-191.
REN Y Y, LI Y H, MENG Z K, et al.Quality and flavor characteristics of fresh rice noodles produced by co-fermentation[J].Food and Fermentation Industries, 2022, 48(11):185-191.
[10] PINO A, RUSSO N, SOLIERI L, et al.Microbial consortia involved in traditional Sicilian sourdough:Characterization of lactic acid bacteria and yeast populations[J].Microorganisms, 2022, 10(2):283.
[11] 翟佳琳, 赵景娜, 王丹丹, 等.具有抑菌活性植物乳杆菌的筛选及抑菌物质特性的研究[J].食品与发酵工业, 2022, 48(13):84-90.
ZHAI J L, ZHAO J N, WANG D D, et al.Screening of Lactiplantibacillus plantarum with bacteriostatic activity and study on properties of bacteriostatic substances[J].Food and Fermentation Industries, 2022, 48(13):84-90.
[12] 戚晨晨, 王猛, 沈艾彬.耐盐乳酸菌添加对高盐稀态酱油风味的影响[J].中国调味品, 2016, 41(1):102-105.
QI C C, WANG M, SHEN A B.The impact of adding salt-tolerant lactic acid bacteria on the flavor of high-salt liquid soy sauce[J].China Condiment, 2016, 41(1):102-105.
[13] 赵国忠, 王梦颖, 姚云平, 等.酱油发酵过程中的耐盐乳酸菌筛选及对低盐固态酱油品质的影响[J].食品工业科技, 2015, 36(13):184-188.
ZHAO G Z, WANG M Y, YAO Y P, et al.Screening of salt tolerant lactic acid bacteria in soy sauce fermentation and its effect on the quality of soy sauce[J].Science and Technology of Food Industry, 2015, 36(13):184-188.
[14] 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):96-106.
LIU J L, ZHOU Z H, LI T Q, et al.Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation[J].Food and Fermentation Industries, 2020, 46(17):96-106.
[15] 刘晨, 张丽萍.亚硝基胍-紫外复合诱变筛选高产苯乳酸菌株[J].中国食品学报, 2015, 15(9):41-46.
LIU C, ZHANG L P.Breeding of a high phenyllactic acid strain by composite mutation with UV and NTG[J].Journal of Chinese Institute of Food Science and Technology, 2015, 15(9):41-46.
[16] 蒋雪薇, 盛灿梅, 周倩, 等.琼脂块法快速平板初筛米根霉L-乳酸高产菌[J].食品与机械, 2010, 26(3):8-10.
JIANG X W, SHENG C M, ZHOU Q, et al.A rapid plate selection method for L-lactic acid producing strain of Rhizopus oryzae with agar block[J].Food & Machinery, 2010, 26(3):8-10.
[17] PENG M Y, LIU J Y, LIU Z J, et al.Effect of Citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce[J].LWT, 2018, 90:627-635.
[18] 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.
LUO Z, DAI J F, WEN C P, et al.Effects of different storage containers on Luzhou-flavor liquor properties[J].Food and Fermentation Industries, 2019, 45(11):118-122.
[19] XU J N, QI Y M, ZHANG J, et al.Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation[J].Food Chemistry, 2019, 300:125130.
[20] 白佳伟, 陈亮, 周尚庭, 等.特级高盐稀态酿造酱油中关键香气物质的分析[J].中国酿造, 2019, 38(11):179-185.
BAI J W, CHEN L, ZHOU S T, et al.Analysis of key odor compounds in super grade soy sauce with high-salt and diluted-state fermentation[J].China Brewing, 2019, 38(11):179-185.
[21] ZHONG A A, CHEN W, DUAN Y F, et al.The potential correlation between microbial communities and flavors in traditional fermented sour meat[J].LWT, 2021, 149:111873.
[22] 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.
DING L L, WANG H, WANG X Y, et al.Analysis of volatile aroma substances of Japanese soy sauce and Chinese soy sauce under different simulated conditions[J].China Brewing, 2019, 38(6):144-151.
[23] 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.
[24] 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.
[25] JIANG X W, PENG D, ZHANG W, et al.Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters[J].Food Chemistry, 2021, 344:128681.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司