食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 68 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038664

研究报告

耐盐产香埃切假丝酵母的筛选、特性分析及其在豆瓣酱的应用

  • 邢先雷 ,
  • 左汶骏 ,
  • 汪溢恒 ,
  • 左宗炽 ,
  • 刘福明 ,
  • 刘春凤 ,
  • 郑飞云 ,
  • 王金晶 ,
  • 李崎 ,
  • 钮成拓
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(楚雄云泉酱园有限责任公司,云南 楚雄,675000)
    3(江南大学 生物工程学院,江苏 无锡,214122)
第一作者:硕士研究生(钮成拓副研究员为通信作者,E-mail:chengtuoniu@jiangnan.edu.cn)

收稿日期: 2024-01-22

  修回日期: 2024-03-05

  网络出版日期: 2025-02-14

基金资助

国家自然科学基金面上项目(32272282);云南省科技厅院士(专家)工作站项目(202305AF150007)

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Screening and characterization of salt-tolerant and aroma-producing Starmerella etchellsii and its application in broad bean paste

  • XING Xianlei ,
  • ZUO Wenjun ,
  • WANG Yiheng ,
  • ZUO Zongchi ,
  • LIU Fuming ,
  • LIU Chunfeng ,
  • ZHENG Feiyun ,
  • WANG Jinjing ,
  • LI Qi ,
  • NIU Chengtuo
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Chuxiong Yunquan Sauce Garden Co.Ltd., Chuxiong 675000, China)
    3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-22

  Revised date: 2024-03-05

  Online published: 2025-02-14

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摘要

为丰富豆瓣酱的风味,从自然发酵酱醅中筛选得到一株耐盐产香酵母,经鉴定为埃切假丝酵母(Starmerella etchellsii)Y18。该酵母的耐盐性较好,能耐受200 g/L盐度,且具有较好的产香代谢能力。将Y18菌株豆瓣酱发酵过程中进行生物强化接种,能够显著提高酱醅中的挥发性风味物质种类和含量,具有更强的果香和酱香,其中酯类和醇类物质的种类分别增加26种和3种,含量分别提高了8.28倍和6.71倍。此外,接种埃切假丝酵母Y18酱醅中苯乙酸乙酯、苯乙醇、3-甲硫基丙醇和2, 3, 5-三甲基吡嗪等重要挥发性风味物质的含量也有显著的提高。因此,埃切假丝酵母Y18有利于提升酱醅的风味,在豆瓣酱的工业化生产过程中具有潜在的应用价值。

关键词： 埃切假丝酵母; 耐盐; 代谢特性; 筛选; 豆瓣酱

本文引用格式

邢先雷 , 左汶骏 , 汪溢恒 , 左宗炽 , 刘福明 , 刘春凤 , 郑飞云 , 王金晶 , 李崎 , 钮成拓 . 耐盐产香埃切假丝酵母的筛选、特性分析及其在豆瓣酱的应用[J]. 食品与发酵工业, 2025 , 51(2) : 68 -76 . DOI: 10.13995/j.cnki.11-1802/ts.038664

Abstract

To enrich the flavor of broad bean paste, a salt-tolerant and aroma-producing yeast strain was screened from a naturally fermented broad bean paste mash.After morphological observation and molecular biology identification, it was identified as Starmerella etchellsii Y18.S.etchellsii had strong tolerance to the high salt environment since it could tolerate a salinity of 200 g/L.In the meantime, it could also produce a pleasant flavor.The application of S.etchellsii Y18 in broad bean paste fermentation could significantly increase the quantities and concentrations of volatile flavor compounds, resulting in stronger fruit and sauce aromas.Compared to the blank group, the quantities of esters and alcohols were increased by 26 kinds and 3 kinds while the corresponding concentrations were increased by 8.28 times and 6.71 times.In addition, the concentrations of important volatile flavor compounds, such as ethyl phenylacetate, phenyl ethanol, 3-methylthiopropanol, and 2,3,5-trimethylpyrazine, in broad bean paste inoculated with S.etchellsii Y18 were significantly increased.Therefore, S.etchellsii Y18 was conducive to improving the flavor and quality of broad bean paste, which had great potential in application in broad bean paste fermentation.

Key words： Starmerella etchellsii; salt tolerance; metabolic potential; screening; broad bean paste

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