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| 外源相容性溶质对S酵母耐盐性及酱油风味形成的研究 | |
| 引用本文： | 刘达玉,王新惠,任宏洋. 外源相容性溶质对S酵母耐盐性及酱油风味形成的研究[J]. 中国酿造, 2012, 31(5): 96-99 |
| 作者姓名： | 刘达玉 王新惠 任宏洋 |
| 作者单位： | 1. 成都大学食品加工四川省重点实验室,四川成都,610106 2. 长江师范学院生命科学与技术学院,重庆,408100 3. 西南石油大学化学化工学院,四川成都,610500 |
| 摘 要： | 研究外源相容性溶质对S酵母(Zygosaccharomyces rouxii)耐盐性的影响,并探讨在高盐稀态酿造工艺中添加海藻糖对酱油风味的影响.结果表明,在酵母培养基中添加0.005mol/L海藻糖、甜菜碱和山梨醇,均可以显著改善S酵母在高盐培养基中的生长情况,缩短渗透胁迫条件下S酵母的延滞期,增加生物量,其中海藻糖的渗透保护效果最佳；添加海藻糖可使酱油的主体香味物质HEMF(4-羟基-2-乙基-5-甲基-3-呋喃酮)和乙酸乙酯的含量显著增加,同时促进S酵母合成酱油中典型风味物质4-EG (4-乙基愈创木酚).在酱油高盐稀态酿造中添加相容性溶质,如海藻糖,可有效改善酱油的风味和品质. |
| 关 键 词： | 相容性溶质 S酵母 海藻糖 酱油 |
Compatibale solutes improved enhance salinity tolerance of Zygosaccharomyces rouxii and the flavour in high salt liquild soy mash fermentation |
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| LIU Dayu , WANG Xinhui , REN Hongyang. Compatibale solutes improved enhance salinity tolerance of Zygosaccharomyces rouxii and the flavour in high salt liquild soy mash fermentation[J]. China Brewing, 2012, 31(5): 96-99 | |
| Authors: | LIU Dayu WANG Xinhui REN Hongyang |
| Affiliation: | 1.Food-processing Application Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China;2.College of Life Science and Technology,Yangtze Normal University,Chongqing 408100,China;3.School of Chemistry and Chemical Engineering,Southwest Petroleum University,Chengdu 610500,China) |
| Abstract: | The effects of compatibale solutes on salt resistance of Zygosaccharomyces rouxii and producing flavour components were investigated.It was shown that many compatibale solutes,such as trehalose,betaine and sorbierite,could provide osm-protection for Zygosaccharomyces rouxii under high salinity stress.And trehalose was the optimun osm-protecant.After adding 0.005mol/L trehalose,the flavour concentrations in soy sauce,such as HEMF,were higher compared to control one.Furthermore,adding trehalose could promote the Zygosaccharomyces rouxii to produce 4-EG which is considered as an important flavor in soy sauce.It indicated that adding compatibale solutes,such as trehalose,are contributed to improve the flavour in high salt liquild soy mash fermentation. |
| Keywords: | compatibale solutes trehalose soy sauce Zygosaccharomyces rouxii |
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