高盐稀态酱油发酵S3-2酵母基础发酵性能的研究.pdf

中国酿造
2012年第31卷第11期
硏究报告
总第248期
37
高盐稀态酱油发酵S3-2酵母基础发酵性能的研究
卫永华,于雁飞2,王春玲,罗依青侯丽华
(1.天津科技大学教育部食品曹养与安全重点实验室,天津300457;2.山东永康食品有限公司,山东烟合264006)
摘要:鲁氏酵母(S酵母)的耐盐能力抑制了其树高盐稀怣酱油风味的改善作用。S3-2酵母是本试验室以S酵母为出发蔤株,利用基
因组重组技术构建的一株具有高耐盐度的酵母菌株。在YPD发酵培养基中对S3-2酵母进行基础发酵性能研究的结果表明,S3-2比S
酵母具有更高的耐盐能力,S酵母能生长的最大盐度为19%,而83-2酵母在含盐量高达21%的培养基中仍能够良好生长。在含盐量为
18%的YPD发酵培养基中,S3-2酵母在提高醇类物质的种类和含量,对提高高盐稀态酱油风味具有重要的意义
关鍵词高盐稀态酱油:S3-2酵母;基础发酵性能
中图分类号:TS264.2
文标识码:A
文章编号:G254-5071(2012)11-0037-05
The study on basic fermentation properties of$3-2 applied to high-salt liquid state fermentation of soy sauce
WEI Yonghua WANG Chunlin, YU Yanfei, LUO Yiqing, Hod Lihua'
(1.KeyLabonatoyoFoodNurionandSsaferyTianinUlnivesiyofSeeanceeTechnology,MinisoyofEdcaion,Tianin300457China
Shandong Yongkang Food Co, Itd, Yantai 264006, China)
Abstract: The improvement of flavor of high-salt iquid state soy sauce was decreased by the salt-tolerance of Zygosaccharomyces rouxi(). Z.uxi
3- (3-2 consumed pre ul sing nme shu ling m te wild e east in our lab was a w strain having higher al-tolerance. The
basic fermentation characteristics of $3-2 were investigated in his paper. The results showed that alt conccntration of 19%was maximum for growth
of S yeast. However 3-2 could grow well in the YP meum with 1%salt. It was also found that $3-2 had higher productive capacity of alcohols
than S yeast in the fermentati medium w th 18% salt, which was eeft o enhancement of lavor of high-salt liqud state soy sauce
Key words: high-salt liquid statc soy sauce; $3-2 yeast; basic fermentation characteristic
酿造酱油是以大豆和小麦为原料,利用微生物分泌的物质,对酱油风味的形成起到重要的作用。但是在高盐
各种酶将植物蛋白质及碳水化合物水解、发酵形成的具有稀态酱油的实际生产中,酱醪的含盐量通常高于18%,这
独特色、香、味、体的液体调味品叫。S酵母又称鲁氏酵母,极大的影响了S酵母的生存状态和发酵活力,使其不能发
是最常见的耐高滲酵母,在酱油酿造过程中,S酵忖能够形拌应有的作用。因此S酵丹的耐盐能力是利用其改善酱油
成乙醇、高级醇、酯类、糠醛、琥珀酸和4-羟基-呋喃类等风味的一个“瓶颈”。
收稿日期:2012-09-13
基金项目:“+二五”国家科技支撑计划项目(20128AD3304;农业科技成果转化资金项目(2012GB2A100016):天津市科技支撑计划重点
项?(10 ZCZDSY07000:国家自然科学基金项日〈31171731):因家863计划项目(2012A022108);教育部长江学者和创新团队
发展计划(IRT1166)
作者简介:卫永华(1983-),男,博土研究生.主要从事食品科学工作;侯丽华,副教授,通讯作者
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