| 酱油增香用耐盐酵母的分离及生长特性分析 |
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| 引用本文： | 刘滢,朱新贵,李学伟.酱油增香用耐盐酵母的分离及生长特性分析[J].中国酿造,2012(10):109-112. |
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| 作者姓名： | 刘滢 朱新贵 李学伟 |
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| 作者单位： | [1]华南农业大学食品学院,广东广州510642 [2]李锦记新会食品有限公司,广东江门529156 |
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| 摘 要： | 从酱醪中分离筛选出2株耐盐产香酵母菌C5、C6，并对其耐盐性及牛长特性进行研究。试验结果表明，2株酵母菌均能耐受24％（w／w）NaCl浓度，其在低盐稀态发酵生酱油的最适生长条件为温度28℃～32℃，pH4．5～5．5，酒精含量O～1．2％vol，葡萄糖或果糖添加量2％-4％（w／w）。此外，结果显示，菌株C5的还原糖消耗能力、酒精耐受性和产酒精能力均强于C6。
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| 关 键 词： | 酱油 耐盐酵母菌 分离 生长特性 |
Isolation and growth characteristics of the salt-tolerant yeast for soy sauce flavor improvement |
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| LIU Ying,ZHU Xingui,LI Xuewei.Isolation and growth characteristics of the salt-tolerant yeast for soy sauce flavor improvement[J].China Brewing,2012(10):109-112. |
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| Authors: | LIU Ying ZHU Xingui LI Xuewei |
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| Affiliation: | 1.College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Lee Kum Kee (Xinhui) Food Co., Ltd., Jiangmen 529156, China) |
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| Abstract: | Two strains of salt-tolerant yeast C5 and C6 for soy sauce flavor improvement were isolated from soy sauce moromi, and their salt-tolerance capability and growth characteristics were investigated. It was shown that the two yeast strains could grow in the suspension even with salinity of 24% （w/w）. In soy sauce the optimum growth conditions for them were pH value （4.5-5.5）, the cultivation temperature （28℃-32℃）, alcohol content （0-1.2%, v/v） and glucose or fructose concentration （2%-4%, w/w）. The yeast C5, however, showed more alcohol-tolerant, faster in reducing sugar consumption and higher ethanol productivity than C6. |
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| Keywords: | soy sauce salt-tolerant yeast isolation growth characteristic |
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