食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 77 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034606

研究报告

足球菌协同发酵对低盐固态酱油风味与品质的影响

  • 王涛 ,
  • 胡光耀 ,
  • 方芳
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  • 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(江南大学 未来食品科学中心,江苏 无锡,214122)
    3(食品合成生物技术教育部工程研究中心(江南大学),江苏 无锡,214122)
    4(江苏省食品合成生物技术工程研究中心(江南大学),江苏 无锡,214122)
第一作者:硕士研究生(方芳研究员为通信作者,E-mail:ffang@jiangnan.edu.cn)

收稿日期: 2022-12-14

  修回日期: 2023-01-28

  网络出版日期: 2023-08-31

基金资助

国家自然科学基金项目(32172182)

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Effect of synergetic fermentation with Pediococcus on the aroma and quality of low-salt solid-state soy sauce

  • WANG Tao ,
  • HU Guangyao ,
  • FANG Fang
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China)
    4(Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-12-14

  Revised date: 2023-01-28

  Online published: 2023-08-31

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摘要

低盐固态发酵法酿造的酱油是一类酱香突出且具有较好上色效果的酱油。由于发酵周期短和发酵温度高,低盐固态法发酵的酱油风味和品质与高盐稀态法酱油相比还存在一定差距。该研究从酱醅中分离和筛选获得一株可在较高温度和一定盐度下生长良好的Pediococcus acidilactici WT1。利用WT1协同低盐固态酱油发酵,可使酱油氨基酸态氮提高9.43%,色率增加21.36%,琥珀酸和酒石酸含量分别增加71.87%和5.43倍。此外,WT1协同发酵的酱油中鲜味和甜味氨基酸含量分别提高了35.16%和13.44%,挥发性风味物质总量提高了19.95%。通过WT1协同发酵,酱油中主要风味物质愈创木酚和苯酚含量分别提高了35.49%和50.64%,苯乙醇和异戊醇含量分别提高了16.83%和21.86%。研究结果将为开展功能细菌协同发酵改善低盐固态酱油的品质与风味研究提供参考。

关键词： 低盐固态酱油; 足球菌; 协同发酵; 挥发性风味物质; 有机酸; 色率

本文引用格式

王涛 , 胡光耀 , 方芳 . 足球菌协同发酵对低盐固态酱油风味与品质的影响[J]. 食品与发酵工业, 2023 , 49(15) : 77 -84 . DOI: 10.13995/j.cnki.11-1802/ts.034606

Abstract

The soy sauce fermented by low-salt solid-state fermentation can bring strong sauce flavor and good color to food. But the flavor and quality of low-salt solid-state soy sauce is not as good as that of high-salt liquid-state soy sauce, due to the short fermentation times and high fermentation temperature. In this study, Pediococcus acidilactici WT1, which can grow at high temperature and salinity, was isolated from soy sauce mash. Low-salt solid-state soy sauce synergetic fermentation with P. acidilactici WT1 increased the amino acid nitrogen of soy sauce by 9.43%, the color intensity by 21.36%, and the content of succinic acid by 71.87%, and the tartaric acid was 5.43 times that of non-synergetic fermentation. In addition, the contents of umami and sweet amino acids in soy sauce increased by 35.16% and 13.44%, and the total volatiles increased by 19.95% in synergetic fermentation. The contents of guaiacol and phenol in soy sauce increased by 35.49% and 50.64%, and the contents of phenethyl alcohol and isoamyl alcohol increased by 16.83% and 21.86%. The results provide a reference for synergetic fermentation with functional bacteria which improve the quality and flavor of low-salt solid-state soy sauce.

Key words： low-salt solid-state soy sauce; Pediococcus; synergetic fermentation; volatile flavor compounds; organic acids; color intensity

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