摘要
酱油是经微生物发酵制成的具有独特色、香、味的液体调味品。酱油中含有充足的营养物质,并且酱油发酵体系多为混菌体系,因此在酱油发酵、生产和贮藏过程中容易因污染腐败菌出现“生花”、变馊、胀袋、沉淀、浑浊等现象,导致酱油的腐败变质。该文详细阐述了酱油中存在的腐败微生物种类和由它们引起的酱油变质现象,以及通过发酵工艺优化、添加防腐剂和生物技术等手段防止酱油腐败的相应措施。最后概述了乳酸菌的抗菌代谢产物种类与抑菌特性,并讨论了乳酸菌在酱油防腐中的应用潜力,以期为开发保障酱油品质稳定和提升的方法提供经验和参考。
Soy sauce is a liquid condiment with special color,aroma and taste made by microbial fermentation.There are abundant nutrients in soy sauce,and the fermentation system has multi-microorganisms.Therefore,the quality alteration of soy sauce,including formation of biofilm,souring,blowing,precipitation and turbidity,is caused by contamination of spoilage microorganisms in the process of soy sauce fermentation,production and storage.In this review,the species of spoilage microorganisms in soy sauce and the spoilage phenomenon caused by them were described in detail.The corresponding measures to prevent soy sauce from spoilage by process optimization,preservatives addition and biotechnological technology methods were also discussed.Moreover,the antimicrobial metabolites of lactic acid bacteria were summarized,and the potential application in soy sauce preservation were discussed,to provide experience and reference for development of solutions to ensure the stability and improve the quality of soy sauce.
作者
吴浪涛
房峻
吴新
李兆雯
王晓珂
方芳
WU Langtao;FANG Jun;WU Xin;LI Zhaowen;WANG Xiaoke;FANG Fang(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Center for Future Food Science,Jiangnan University,Wuxi 214122,China;Zhuhai Kingzest Food Co.,Ltd.,Zhuhai 519090,China)
出处
《中国酿造》
CAS
北大核心
2021年第7期22-27,共6页
China Brewing
基金
国家自然科学基金(31771955)。
关键词
酱油
腐败菌
乳酸菌
抑菌物质
soy sauce
spoilage microorganisms
lactic acid bacteria
antimicrobial substances
