食品科学 ›› 2020, Vol. 41 ›› Issue (20): 119-126.doi: 10.7506/spkx1002-6630-20190824-251

• 生物工程 • 上一篇    下一篇

酱油酿造用耐盐产乙醇风味酵母的选育及其应用

吕变梅,蒋雪薇,彭东,徐晓刚,丁源,罗晓明,周尚庭   

  1. (1.长沙理工大学化学与食品工程学院,湖南 长沙 410114;2.湖南省调味品发酵工程技术研究中心,湖南 长沙 410600;3.加加食品集团股份有限公司,湖南 长沙 410600)
  • 出版日期:2020-10-25 发布日期:2020-10-23
  • 基金资助:
    湖南省自然科学基金面上项目(2018JJ2421);湖南省调味品发酵工程技术研究中心开放基金项目(2018GCZX05)

Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing

LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting   

  1. (1. School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, China; 2. Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China; 3. Jiajia Food Group Co. Ltd., Changsha 410600, China)
  • Online:2020-10-25 Published:2020-10-23

摘要: 为得到1 株适用于酱油酿造的高耐盐产乙醇风味酵母,对前期从酱醪中筛选的鲁氏接合酵母(Zygosaccharomyces rouxii)L6进行紫外诱变,2,3,5-氯化苯基四氮唑(2,3,5-triphenyltetrazolium chloride,TTC)平板筛选得到发酵能力强的突变株L6-1。质量分数10% NaCl的豆芽汁培养基发酵,乙醇积累达到体积分数2.71%,比出发菌株L6提高54.86%。16% NaCl的高盐稀态酱醪中添加突变株L6-1发酵90 d,乙醇积累量在酱醪发酵第45天达到最高,为1.00%,比对照组提高78.57%;采用固相微萃取-气相色谱-质谱联用检测到L6-1添加组有47 种挥发性风味物质,较L6添加组多20 种,酯类、醇类(不含乙醇)、醛类、酚类、酮类物质分别比L6添加组多2、10、4、1、3 种,其中乙酯类物质总量为605.64 ng/g,比L6添加组及未添加对照组发酵酱油分别提高6.79%及20.61%;主成分分析发现L6-1添加组的发酵酱油得分最高。耐盐产乙醇风味酵母L6-1在高盐稀态酱醪中除提高乙醇为主的醇类化合物种类和含量之外,还对酱油重要的香气成分酯类,特别是乙酯类物质的形成起到了重要的促进作用,在提高酱油醇香风味的同时有效提升了酱油风味的丰富度。

关键词: 酱油酿造;耐盐产乙醇风味酵母;选育;挥发性风味物质;高盐稀态发酵

Abstract: High-salt-tolerant ethanol-producing mutant L6-1 was obtained by ultraviolet mutagenesis of Zygosaccharomyces rouxii L6, isolated from soy sauce mash in our previous work, followed by screening using 2,3,5-triphenyltetrazolium chloride (TTC) plates. it could accumulate 2.71% (V/V) ethanol in bean sprout juice medium with 10% (m/m) NaCl, which increased by 54.86% as compared with that of the original strain L6. On day 45 of the 90-day fermentation period, L6-1 accumulated the highest amount of ethanol (up to 1.00%) in high-salt fermented mash, which increased by 78.57% as compared with that of the control group. A total of 47 volatile flavor compounds (VFCs) were detected in the mash fermented by L6-1 using solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) method, as opposed to 27 VFCs in that fermented by L6. The L6-1 fermented mash contained two more esters, ten more alcohols (excluding ethanol), four more aldehydes, one more phenol, and three ketones compared with the L6 fermented mash. The total ethyl ester content of the L6-1 fermented mash was 605.64 ng/g, which increased by 6.79% and 20.61%, respectively compared with the L6 fermented mash and the control not inoculated with yeast. Furthermore, principal component analysis (PCA) showed that the L6-1 fermented mash scored the highest. In addition to increasing the types and contents of alcohols (mainly ethanol), L6-1 could promote the formation of esters as the major aroma components of soy sauce especially ethyl esters, indicating that L6-1 could improve the alcoholic aroma and effectively enhance the richness of soy sauce flavor.

Key words: soy sauce brewing; salt-tolerant ethanol-producing yeast; breeding; volatile flavor materials; high-salt liquid-state fermentation

中图分类号: