一株耐盐产香鲁氏接合酵母FA-1的鉴定及其在酱油酿造中的应用

为提高酱油风味与品质，从酱油醪液中筛选耐盐产香酵母菌株并应用于酱油酿造。对筛选菌株进行鉴定，并采用顶空固相微萃取-气质联用法（HS-SPME-GC-MS）分别检测其在不同NaCl浓度的发酵液及酱油成品中的挥发性香气成分。结果表明，筛选出1株耐盐产香菌株FA-1，经鉴定为鲁氏接合酵母（Zygosaccharomyces rouxii），可耐受22%的食盐浓度。在不同NaCl浓度的酱油发酵液中共检出56种挥发性风味物质，且当NaCl质量分数为18%时，更有利于醇类化合物的富集。在酱油生产试验中，添加鲁氏接合酵母FA-1的实验组中醇类化合物占比最大（72.03%），其中苯乙醇、3-甲基-1-丁醇、乙醇的含量较高，且醇类和酯类化合物的含量分别较添加酵母As 1.039的对照组提高131.05%和189.65%。因此，菌株FA-1具有良好的耐盐产香性能，可作为潜在的酱油发酵菌株。

Identification of a salt-tolerant and aroma-producing Zygosaccharomyces rouxii FA-1 and its application in soy sauce fermentation

In order to improve the flavor and quality of soy sauce, a salt-tolerant and aroma-producing yeast strain was isolated from the mash of soy sauce and applied to soy sauce fermentation. The strain was identified, and the volatile aroma components in the fermentation broth with different NaCl concentrations and soy sauce products were detected by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a salt-tolerant and aroma-producing strain FA-1 was screened and identified as Zygosaccharomyces rouxii, which could tolerate NaCl concentration 22%. A total of 56 volatile flavor compounds were detected in the soy sauce fermentation broth with different NaCl concentrations. It was more conducive to the enrichment of alcohols when the NaCl concentration was 18%. In the soy sauce production experiments, the experimental group supplemented with Z. rouxii FA-1 had the largest proportion of alcohol compounds (72.03%), among which the contents of phenyl ethanol, 3-methyl-1-butanol and ethanol were higher, and the contents of alcohol and ester compounds increased by 131.05% and 189.65%, respectively, compared with the control group supplemented with yeast As 1.039. Therefore, Z. rouxii FA-1 had good salt-tolerance and aroma production performance, which could be used as a potential soy sauce fermentation strain.