Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 66 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025374

Safety analysis of Zygosaccharomyces rouxii used in soy sauce fermentation

  • LIU Shuang ,
  • ZHANG Qian ,
  • DU Chuan ,
  • ZHOU Tao ,
  • ZHAO Jiahao ,
  • SHI Lei ,
  • WANG Chunling
Expand
  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300000, China)
    2(Tianjin Limin Condiment Co.Ltd, Tianjin 300000, China)

Received date: 2020-08-16

  Revised date: 2020-09-23

  Online published: 2021-03-08

Fold

Abstract

To study the safety of traditional soy sauce fermentation strain Zygosaccharomyces rouxii, GC-MS was used to explore the metabolites of strains in fermentation mash to ensure the metabolic safety of traditional strains; bile salts hydroxylase activity detection, hemolysis test and drug resistance test were used to evaluate the safety of the strain. The results showed that no harmful metabolites were detected and the sugars and amino acids were converted into alcohol and ester substances during fermentation. Z.rouxii did not produce bile salt hydroxylase or hemolytic strains. Z.rouxii was sensitive to antibiotics (voriconazole, ketoconazole, nystatin, and amphotericin B) and showed a dose-dependent effect to fluconazole. The minimum inhibitory concentration (MIC) of amphotericin B and fluconazole against Z.rouxii was 2 μg/mL and 8 μg/mL, respectively, which were lower than the drug resistance standard of US National Committee for Clinical Laboratory. This study laid a foundation for further understanding of the safety of Z.rouxii, and also provided a theoretical basis for the safety of traditional strains.

Key words： soy sauce; Zygosaccharomyces rouxii; metabolite; safety performance

Cite this article

LIU Shuang , ZHANG Qian , DU Chuan , ZHOU Tao , ZHAO Jiahao , SHI Lei , WANG Chunling . Safety analysis of Zygosaccharomyces rouxii used in soy sauce fermentation[J]. Food and Fermentation Industries, 2021 , 47(3) : 66 -71 . DOI: 10.13995/j.cnki.11-1802/ts.025374

References

[1] 闫华娟,刘金福,王晓闻,等.小麦麸皮酶解液对低盐固态发酵酱油品质的影响[J].食品与发酵工业,2014,40(9):85-88.
YAN H,LIU J,WANG X,et al.Effect of enzymatic hydrolysate of wheat bran on the quality of soy sauce by solid-state fermentation with low salt[J]. Food and Fermentation Industry,2014,40(9):85-88.
[2] 彭东,蒋雪薇,陈幽,等.高盐稀态酱醪中耐盐生香酵母的筛选及生香特性研究[J]. 食品与发酵工业,2020,46(13):76-84.
PENG D,JIANG X,CHEN Y,et al. Screening and aroma-producing characteristics of salt-tolerant aro-ma-producing yeasts from high-salt liquid-state Moromi[J]. Food and Fermentation Industries,2020,46(13):76-84.
[3] JASTRZE,BSKA A,KOWALSKA S,SZLYK E.Studies of levels of biogenic amines in meat samples in relation to the content of additives[J].Food Additives & Contaminants:Part A,2016,33(1):27-40.
[4] GAO X L,LIU E M,ZHANG J K,et al.Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce[J].LWT,2019,116:108 605.
[5] GAO X L,ZHANG J K,LIU E M,et al.Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation[J].Food Chemistry,2019,298.DOI:10.1016/j.foodchem.2019.05.202.
[6] GUIDI LR,GLORIA M B A.Bioactive amines in soy sauce:Validation of method,occurrence and potential health effects[J].Food Chemistry,2012,133(2):323-328.
[7] 张海珍, 蒋予箭,陈敏.多菌种制曲与发酵在酿造酱油中的应用现状[J].中国酿造,2008,27(17):1-4.
ZHANG H Z,JIANG Y J,CHEN M.Application of multi-strain inoculation in koji-making and fermentation in soy sauce production[J].China Brewing,2008,27(17):1-4.
[8] 王远亮, 王传花,马骞,等.酱油发酵前期微生物变化及其主要香味物质分析[J].食品与机械,2009,25(4):31-34.
WANG Y L,WANG C,MA Q,et al.Analysis of microorganisms and main flavor substance in first stage of soy sauce fermentation[J].Food and Machinery,2009,25(4):31-34.
[9] 周斌,王静,周其洋,等. 米曲霉基因组与酶系表达研究进展[J]. 食品与发酵工业2018,44(6):293-299.
ZHOU B,WANG J,ZHOU Q Y,et al. Progress in research on Aspergillus oryzae genome and hydrolytic enzymes[J]. Food and Fermentation Industries,2018,44(6):293-299.
[10] 贾瑞博,胡荣康,周文斌,等. 米曲霉(Aspergillus oryzae FAFU) 淀粉酶的分离纯化及其酶学性质研究[J]. 食品与发酵工业,2016,42(11):71-76.
JIA R B,HU R K,ZHOU W B,et al. Isolation and purification of amylase from Aspergillus oryzae Fafu and study on its enzymatic properties[J].Food and Fermentation Industry,2016,42(11):71-76.
[11] VANDER S C,TRAMPER J,WIJFFELS R H.Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes[J].Food Science and Technology,2001,12:322-327.
[12] 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.
[13] 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):99-106.
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):99-106.
[14] 徐莹, 姜维,何晓霞.耐盐性鲁氏酵母的研究进展[J].中国酿造,2009(10):1-3.
XU Y,JIANG W,HE X X.Research progress on salt-tolerant Zygosaccharomyces rouxii[J].China Brewing,2009(10):1-3.
[15] HAUCK T,BRUHIMANN F,CHWABS W.Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii:Identification of an intermediate[J].Applied and Environmental Microbiology,2003,69(7):3 911-3 918.
[16] 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.
[17] 吴雅男. 酱油鲁氏接合酵母S、S3-2关键风味代谢物对比研究[D].天津:天津科技大学,2015.
WU Y N.Comparative study on the key flavor metabolite of Zygosaccharomyces rouxii for soy sauce[D].Tianjin:Tianjin University of Science and Technology,2015.
[18] 中华人民共和国上海出入境检验检疫局.SN/T 1944—2007动物及其制品中细菌耐药性的测定 纸片扩散法[S].北京:中国标准出版社,2007.
Shanghai Entry-Exit Inspection and Quarantine Bureau of People's Republic of China.SN/T 1944—2007 Detection of antimicrobial resistance of the bacteria in animal and animal products Disk diffusion testing[S].Beijing:Standards Press of China,2007.
[19] 陈霁明,姚涌,汪学龙.抗真菌药敏试验ATBFUNGUS2微量稀释法、ROSCO纸片法和NCCLS纸片法的对比研究[J].热带病与寄生虫学,2008(1):5-7.
CHEN J M,YAO Y,WANG X L.Comparison of ATB Fungus2 microdilution method,ROSCO paper method and NCCLS paper method for antifungal susceptibility test[J].Tropical Diseases and Parasitology,2008(1):5-7.
[20] ARTHINGTON-SKAGGS B A,MOTLEY M,WARNOCK D W,et al. Comparative evaluation of PASCO and national committee for clinical laboratory standards M27-A broth microdilution methods for antifungal drug susceptibility testing of yeasts[J]. Journal of Clinical Microbiology,2000,38(6).
[21] 崔瑞迎, 郑佳,梁如,等.耐盐乳酸菌和酵母菌对高盐稀态发酵酱油品质的影响[J].食品工业科技,2013,34(6):197-201.
CUI R Y,ZHENG J,LIANG R,et al.Effect of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce[J].Science and Technology of Food Industry,2013,34(6):197-201.
[22] 何天鹏, 赵镭,钟葵,等.气相色谱-嗅闻/质谱联用分析酵母菌发酵酱油中香气物质[J].食品工业科技,2020,41(16):259-265.
HE T P,ZHAO L,ZHONG K,et al.Analysis of aroma compounds in yeast-fermented soy sauce by GC-O/MS[J].Science and Technology of Food Industry,2020,41(16):259-265.
[23] YOUNG R S,JEONG D Y,BAIK S H.Monitoring of yeast communities and volatile flavor changes during traditional Korean soy sauce fermentation[J].Journal of Food Science,2015,80(9):M2 005-M2 014.
[24] SHI Y F,ZHAI M K,LI J L,et al. Evaluation of safety and probiotic properties of a strain of Enterococcus faecium isolated from chicken bile[J]. Journal of Food Science and Technology,2020,57(2).
[25] MILKAEL K.Safety of probiotics[J].Clinical and Translational Allergy,2011,1(S1).DOI:10.1186/2045-7022-1-S1-S9.
[26] 黄纯英,陆丽燕,肖建宁,等.三种酵母菌药敏试验检测氟康唑和伏立康唑结果的一致性[J].包头医学院学报,2016,32(8):23-25.
HUANG C Y,LU L Y,XIAO J N,et al. The consistency of fluconazole and voriconazole test results of three kinds of yeast drug sensitivity test[J]. Journal of Baotou Medical College,2016,32(8):23-25.
[27] 袁进霞.三种试验方法检测酵母菌对氟康唑的敏感性[J].检验医学与临床,2008,5(6):361-362.
YUAN J X.Three test methods to detect the sensitivity of yeast to fluconazole[J].Laboratory Medicine and Clinic,2008,5(6):361-362.
[28] ESPINEL I A.In vitro activity of the new triazole voriconazole (uk-109,496) against opportunistic filamentous and dimorphic fungi and common and emerging yeast pathogens[J].J Clin Microbiol,1998,36(1):198-202.
[29] ANA E I,EMILA C,TERESA P,et al.Comparison of micafungin MICs as determined by the Clinical and Laboratory Standards Institute broth microdilution method (M27-A3 document) and etest for Candida spp.isolates[J].Diagnostic Microbiology & Infectious Disease,2011,70(1):54-59.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.