强化嗜盐四联球菌对模拟低盐酱油发酵的影响

通过模拟低盐酱油快速发酵，在添加鲁氏接合酵母（Zygosaccharomyces rouxii）的基础上，考察嗜盐四联球菌（Tetragenococcus halophilus）不同添加量对酱醪理化指标、氨基酸和有机酸含量、挥发性风味物质的影响，揭示嗜盐四联球菌在提高低盐酱油品质方面的应用潜力。结果表明，嗜盐四联球菌对酱油中酵母菌的生长有一定的抑制作用，会使酱醪pH略有下降，总酸和氨基酸态氮含量提高。最适宜提高酱油品质的菌株添加方式是发酵开始接入鲁氏接合酵母，发酵10 d后添加108 CFU/g嗜盐四联球菌，酱油样品中氨基酸和有机酸总量比单独添加酵母菌分别提高43.8%、55.6%，其中鲜味和甜味氨基酸分别提高33.7%、29.9%；挥发性风味物质种类增加43.2%，总量提高2.4倍，其中香气物质愈创木酚和1-辛烯-3-醇含量分别提高11.1倍、8.9倍。

Effect of enrichment of Tetragenococcus halophilus on simulated fermentation of low-salt soy sauce

By simulating the rapid fermentation of low-salt soy sauce, the effect of Tetragenococcus halophilus addition on the physicochemical indexes, amino acid, organic acid and volatiles contents in soy sauce mash was studied on the basis of adding Zygosaccharomyces rouxii, to reveal the potential applications of T. halophilus in improving the quality of low-salt soy sauce. The results showed that T. halophilus inhibited the growth of yeast strains in soy sauce mash, slightly decreased the pH of soy sauce mash, and increased the contents of total acids and amino acid nitrogen. The optimal way to increase the quality of soy sauce was to add Z. rouxii on initial fermentation followed by adding T. halophilus 108 CFU/g on 10 d. Compared with the addition of yeast alone, the total contents of amino acids and organic acids in soy sauce sample increased by 43.8% and 55.6%, respectively, of which umami and sweet amino acids contents increased by 33.7% and 29.9%, respectively. The number and total content of volatiles in soy sauce increased by 43.2% and 2.4 times, respectively, of which guaiacol and 1-octen-3-ol increased 11.1 and 8.9 times, respectively.