摘要
该研究从传统酱油发酵醪中筛选产4-乙烯基愈创木酚酵母,通过形态学观察、生理生化实验及分子生物学技术对其进行菌种鉴定,同时,研究其耐盐性能,并将其应用于酱油生产中。结果表明,分离筛选得到1株可代谢合成4-乙烯基愈创木酚的酵母L9-1,经鉴定,其为伯顿丝孢毕赤酵母(Hyphopichia burtonii)。菌株L9-1可耐受18%Na Cl,能够在酱醪发酵液中正常生长代谢,并合成4-乙烯基愈创木酚。在添加50 mg/L阿魏酸时,接种菌株L9-1可将酱醪发酵液中的4-乙烯基愈创木酚含量提高36.2倍,可显著提高总酸含量(P<0.05),显著降低pH和还原糖含量(P<0.05),但对氨基酸态氮和盐分影响不显著(P>0.05)。将4-乙烯基愈创木酚强化的酱醪发酵液添加到成品酱油中,可改善酱油酱香、醇香、焦香和综合香气,一定程度提升酱油厚味和综合口感并缓和咸味,表明菌株L9-1在改善酱油风味和品质方面具有广阔应用前景。
In this study,4-vinylguaiacol yeast was screened from fermentation mash of traditional soy sauce,the strain was identified by morphological observation,physiological and biochemical experiments and molecular biology techniques.Meanwhile,salt tolerance of yeast was studied and the yeast was applied to soy sauce production.The results showed that one strain of yeast L9-1,which could metabolize 4-vinyl guaiacol,was isolated and screened,and it was identified asHyphopichia burtonii.Strain L9-1 could tolerate 18%NaCl,grow and metabolize normally in sauce mash,and synthesize 4-vinylguaiacol.When adding ferulic acid 50 mg/L,inoculated strain L9-1 could increase the 4-vinylguaiacol content in sauce mash by 36.2 times,significantly increased the total acid content and decreased the pH and reducing sugar content(P<0.05),but had no significant effects on amino acid nitrogen and salt(P>0.05).Adding 4-vinylguaiacol-enhanced sauce mash into the finished soy sauce could improve the flavor,mellow,char and comprehensive aroma of soy sauce,improve the thickness and comprehensive taste of soy sauce to a certain extent,and alleviate the salty taste,indicating that strain L9-1 had broad application prospects in improving the flavor and quality of soy sauce.
作者
邹谋勇
王珂瑶
公维明
郭丽琼
林俊芳
ZOU Mouyong;WANG Keyao;GONG Weiming;GUO Liqiong;LIN Junfang(Longpai Food Co.,Ltd.,Xiangtan 411199,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期103-108,共6页
China Brewing
基金
湖南省重点领域研发计划项目(2023NK2036)
广东省重点领域研发计划项目(2020B020226006)
湘潭市创建国家创新型城市建设专项——揭榜挂帅项目(CG-ZDGS20221002)。
