食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

解淀粉芽孢杆菌SWJS22在酱油发酵中的应用

赵龙1,周池虹伶2,赵谋明1,崔春3,王智荣3   

  1. 1. 华南理工大学
    2. 暨南大学食品科学与工程系
    3. 华南理工大学轻工与食品学院
  • 收稿日期:2016-12-21 修回日期:2017-09-08 出版日期:2017-11-25 发布日期:2017-11-03
  • 通讯作者: 崔春 E-mail:cuichun@scut.edu.cn
  • 基金资助:
    广州市科技计划项目;国家自然科学基金项目;中国科学院过程工程研究所开放课题

Application of Bacillus amyloliquefaciens SWJS22 in soy sauce fermentation

2, Zhi-Rong WANG   

  • Received:2016-12-21 Revised:2017-09-08 Online:2017-11-25 Published:2017-11-03

摘要: 以解淀粉芽孢杆菌SWJS22和米曲霉为发酵菌株,分别以复合菌、混曲样的方式来发酵酱油,比较不同制曲方式对酱油发酵的影响。研究结果表明:混曲样发酵的酱油,氨基酸转化率有较大提高,色泽与空白样、双菌种发酵样制曲发酵的酱油相比,其色率和色深物质均低于其他发酵方式;混曲样发酵和双菌种发酵样制曲发酵的酱油,谷氨酸含量有明显提高。采用GC-MS对比分析三种发酵方式获得酱油的风味物质,结果表明:三种酱油的风味物质种类差别不明显,重要风味成分在三种酱油中均有检出;混曲样制曲发酵的酱油,酸类物质的含量最低。

关键词: 解淀粉芽孢杆菌SWJS22, 复合菌发酵, 混曲样发酵

Abstract: Bacillus amyloliquefaciens SWJS22 and Aspergillus were uesd as strains in soy sauce fermentation in this paper. To study effects of koji-making on soy sauce fermentation, two fermenting ways were researched, mixed strains to ferment soy sauce and mixed koji fermented by single strain. Compared with the control group and the soy sauce by the former method, soy sauce by the latter method showed higher amino acid conversion, lower colour index and lower content of dark matter, but lower content of Glu. GC-MS was utilized to analyze components of flavour substance by three fermenting ways. The results indicated that slight difference was showed in components of flavour substance and significant ingredients were detected in all soy sauce. The content of acid substance was lowest in soy sauce by mixed koji by single strain.

Key words: Bacillus amyloliquefaciens SWJS22, mixed strains to ferment soy sauce, mixed koji fermented by single strain

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