食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 92 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043139

研究报告

微生物与谷氨酰胺酶耦合发酵对高盐稀态酱油生物胺和风味特性的影响

  • 吴世宇 ,
  • 任晓旭 ,
  • 林心萍 ,
  • 张素芳 ,
  • 纪超凡
展开
  • (大连工业大学 食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(纪超凡教授为通信作者,E-mail:jichaofan@outlook.com)

收稿日期: 2025-04-27

  修回日期: 2025-06-16

  网络出版日期: 2026-03-17

基金资助

国家重点研发计划项目(2022YFD2100905)

收起

Impact of glutaminase-coupled fermentation with microorganism on biogenic amines and flavor characteristics in high-salt diluted soy sauce

  • WU Shiyu ,
  • REN Xiaoxu ,
  • LIN Xinping ,
  • ZHANG Sufang ,
  • JI Chaofan
Expand
  • (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2025-04-27

  Revised date: 2025-06-16

  Online published: 2026-03-17

Fold

摘要

酱油是一种起源于亚洲的传统大豆发酵调味品,现已在全球范围内广泛应用。为提升其安全性与品质,该研究采用3种耐盐微生物菌株(分别以单独或混合形式)与谷氨酰胺酶协同作用于酱油发酵,通过测定理化指标、游离氨基酸含量、生物胺含量以及滋味/风味指标,探究酶菌耦合发酵对酱油安全性及风味的影响。结果表明,酶与多菌耦合发酵体系中,氨基酸态氮含量超过0.8 g/100 mL,符合特级酱油标准;同时,挥发性盐基氮含量低于150 mg/100 mL。与自然发酵组相比,酶与3株菌协同发酵可显著提升游离氨基酸含量,增幅达47.36%。在所用菌株中,嗜盐四联球菌C17对生物胺积累具有显著抑制作用;其与鲁氏接合酵母L1及谷氨酰胺酶协同应用时,酱油中生物胺总量较自然发酵组降低了33.31 mg/kg。此外酶菌耦合发酵丰富了酱油的香气和滋味,并抑制了不良挥发性成分(如环己酮、1-戊烯-3-醇)的生成。该研究开发的酶菌耦合发酵剂为减少酱油中生物胺的积累及提升酱油风味提供了理论依据。

关键词： 酱油; 酶菌耦合发酵剂; 生物胺; 游离氨基酸; 风味

本文引用格式

吴世宇 , 任晓旭 , 林心萍 , 张素芳 , 纪超凡 . 微生物与谷氨酰胺酶耦合发酵对高盐稀态酱油生物胺和风味特性的影响[J]. 食品与发酵工业, 2026 , 52(4) : 92 -100 . DOI: 10.13995/j.cnki.11-1802/ts.043139

Abstract

Soy sauce, a traditional fermented condiment made from soybeans, originated in Asia and is now widely consumed around the world.To enhance its safety and quality, this study explored the use of three halotolerant microbial strains, applied individually or in combination with glutaminase, during fermentation.The effects of enzyme-microbe coupling on soy sauce quality were evaluated by analysis of physicochemical indicators, free amino acids (FAA), biogenic amines (BAs) levels, and flavor characteristics.Enzyme- microbe coupling fermentation groups reached amino acid nitrogen levels exceeding 0.8 g/100 mL, meeting the standard for premium-grade soy sauce.Additionally, volatile base nitrogen remained below 150 mg/100 mL.Notably, the group co-fermented with all three strains and glutaminase showed a 47.36% increase in free amino acids compared to the naturally fermented control.Among the strains tested, Tetragenococcus halophilus C17 was most effective in suppressing BAs formation.When combined with Zygosaccharomyces rouxii L1 and glutaminase, total BAs content decreased by 33.31 mg/kg compared to natural fermentation.Furthermore, enzyme-microbe coupling fermentation enriched favorable flavor compounds while reducing off-flavor volatiles such as cyclohexanone and 1-penten-3-ol.This study provides a theoretical basis for using the enzyme-microbe coupling strategy to inhibit BAs accumulation and improve the overall flavor quality in soy sauce.

Key words： soy sauce; enzyme-microbe coupling starters; biogenic amines; free amino acids; flavor profiles

参考文献

[1] ZHANG W, XIAO Z C, GU Z M, et al.Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing[J].Food Chemistry, 2024, 432:137245.
[2] ZHANG L L,XIONG S J, DU T H, et al.Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation[J].Food Bioscience, 2024, 59:104236.
[3] LI J, HUANG H Z, FENG W, et al.Dynamic changes in biogenic amine content in the traditional brewing process of soy sauce[J].Journal of Food Protection, 2019, 82(9):1539-1545.
[4] GUO J, LUO W, FAN J, et al. Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation[J].Food Research International, 2020, 137:109436.
[5] 赵旭, 黄小玲, 崔春.谷氨酰胺酶在10 t规模酱油发酵中应用研究[J].中国调味品, 2024, 49(1):164-170.
ZHAO X, HUANG X L, CUI C.Research on application of glutaminase in fermentation of 10 t scale of soy sauce[J].China Condiment, 2024, 49(1):164-170.
[6] QI Q, HUANG J, ZHOU R Q, et al.Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii[J].Food Microbiology, 2022, 106:104056.
[7] HAN J, SUN Z X, CHEN Y X, et al.Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum[J].Food Bioscience, 2025, 63:105811.
[8] DESHAVATH N N,MUKHERJEE G, GOUD V V, et al.Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars:Interference of furfural and 5-hydroxymethylfurfural[J].International Journal of Biological Macromolecules, 2020, 156:180-185.
[9] PEI Q X, GUO B R, YUE Y, et al.Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou[J].Food Research International, 2025, 200:115432.
[10] YANG J, LI Z H, LIN X P, et al.Impact of enzyme-microbe combined fermentation on the safety and quality of soy paste fermented with grass carp by-products[J].Foods, 2025, 14(1):106.
[11] HE Z,CHEN H Y, WANG X Y, et al.Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of Suancai, a traditional fermented vegetable food from northeastern China[J].LWT, 2020, 118:108773.
[12] CHEN J, LIN B, ZHENG F J, et al.Characterization of the pure black tea wine fermentation process by electronic nose and tongue-based techniques with nutritional characteristics[J].ACS Omega, 2023, 8(13):12538-12547.
[13] LIU Z, LIU L X, HAN Q D, et al.Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS[J].Journal of Food Science, 2023, 88(4):1378-1391.
[14] QI W, HOU L H, GUO H L, et al.Effect of salt‐tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation[J].Journal of the Science of Food and Agriculture, 2014, 94(8):1537-1542.
[15] LIU B, CAO Z N, QIN L H, et al.Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation[J].LWT, 2020, 133:109835.
[16] 程淑敏, 蓝翔, 徐莹, 等.生物胺降解菌在酱油中的应用[J].食品与发酵工业, 2019, 45(4):129-134.
CHENG S M, LAN X, XU Y, et al.Biogenic amine degrading bacteria within soy sauce fermentation[J].Food and Fermentation Industries, 2019.45(4):129-134.
[17] REN Y M, LI L.The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel:Protein molecule, peptides and amino acids[J].Food Research International, 2022,156:111284.
[18] 张霖靖, 刘功良, 彭勃, 等.不同米曲霉在高盐稀态酱油中的发酵性能比较[J].食品与发酵工业, 2025, 51(3):137-146.
ZHANG L J, LIU G L, PENG B, et al.Comparison of fermentation performance of different Aspergillus oryzae in high-salt liquid-state fermented soy sauce[J].Food and Fermentation Industries, 2025, 51(3):137-146.
[19] ZHANG L, ZHANG Z, HUANG J, et al.Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce[J].Food Bioscience, 2024, 61:104850.
[20] KASHYAP P, SABU A, PANDEY A, et al.Extra-cellular L-glutaminase production by Zygosaccharomyces rouxii under solid-state fermentation[J].Process Biochemistry, 2002, 38(3):307-312.
[21] 闫彬. 一组乳酸菌与酵母菌共生关系和风味代谢产物的研究[D].呼和浩特:内蒙古农业大学, 2012.
YAN B.Research on interactions and flavour metabolites between a strain of lactic acid bacteria and a strain of yeast[D].Hohhot:Inner Mongolia Agricultural University, 2012.
[22] 龚小会. 酵母产香特性及其对发酵肉制品风味品质的影响研究[D].贵阳:贵州大学, 2022.
GONG X H.Research on aroma-producing properties of yeast and its effect on flavor quality of fermented meat products[D].Guiyang:Guizhou University, 2022.
[23] UDOMSIL N, RODTONG S, CHOI Y J, et al.Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation[J].Journal of Agricultural and Food Chemistry, 2011, 59(15):8401-8408.
[24] WORAHARN S, LAILERD N, SIVAMARUTHI B S, et al.Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods[J].Food Science and Technology (Campinas), 2014, 34(4):793-799.
[25] WEN S Y, DONG N H, ZHANG Y J, et al.Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality[J].Food Bioscience, 2024, 59:104181.
[26] LIU S Y, SUN H J, MA G, et al.Insights into flavor and key influencing factors of Maillard reaction products:A recent update[J].Frontiers in Nutrition, 2022, 9:973677.
[27] LEE K E, LEE S M, CHOI Y H, et al.Comparative volatile profiles in soy sauce according to inoculated microorganisms[J].Bioscience, Biotechnology, and Biochemistry, 2013, 77(11):2192-2200.
[28] 李露芳, 苏国万, 张佳男, 等.基于电子舌技术的酱油分析识别研究[J].中国食品学报, 2020, 20(9):265-274.
LI L F, SU G W, ZHANG J N, et al.Studies on analysis and discrimination of soy sauce based on electronic tongue technology[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(9):265-274.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司