酱油发酵过程中的耐盐乳酸菌筛选及对低盐固态酱油品质的影响

本文通过对酱醪中耐盐乳酸菌的筛选,成功分离出一株耐18%盐度的乳酸菌,经过16S r DNA测序鉴定,确定为一株植物乳杆菌。在酱油酿造过程中添加该耐盐植物乳杆菌,无盐固形物、氨基酸态氮、还原糖和总酸含量等理化指标都有所上升。经过液相测定,发现酱油中乳酸含量比空白增加2倍左右。挥发性风味物质中酮类和酚类物质增加2倍左右,醇类物质稍有增加。本研究为进一步安全有效提高酱油风味物质奠定理论依据。 

Screening of salt tolerant lactic acid bacteria in soy sauce fermentation and its effect on the quality of soy sauce

Salt- tolerant lactic acid bacteria were screened from the fermented soy sance paste in this study. One kind of lactic acid bacteria grew normally in the solution of 18% salt.16 S r DNA of this strain was sequenced and identified as a lactobacillus plantarum finally.The physical indicators of soy sauce which fermented by adding the salt- tolerant lactobacillus plantarum were better than the control, such as the non- salt soluble solids, amino acid nitrogen, reducing sugar and total acid.In addition, the content of lactic acid was increased about two times than the control by HPLC. The ketone and phenol volatile flavor compounds were increased about two times, and alcohols increased slightly.The research in this paper laid a theoretical basis in order to improve the flavors and safety of soy sauce.