甘氨酸甜菜碱及复合纤维素酶对酱油发酵的影响

将甘氨酸甜菜碱作为渗透压保护剂，于酱醪上罐时(0d)或酱醪发酵30d后添加到高盐稀态酱油发酵的酱醪中，同时添加外源复合纤维素酶，观察其对酱醪发酵的影响。结果表明：在酱醪上罐时(0d)或酱醪发酵30d后同时添加不同质量分数的甘氨酸甜菜碱(0.20%、0.30%)及质量分数0.15%的复合纤维素酶(105EGu/100g酱醪)，均能有效提高发酵酱油中蛋白质转化率，达2.26%～7.92%。添加甘氨酸甜菜碱能显著改善高盐稀态发酵酱油头油品质，平均缩短发酵时间15d左右；另外，在酱醪发酵30d后再添加甘氨酸甜菜碱和外源复合纤维素酶其效果更佳，同0d时添加相比，蛋白质转化率平均提高了3.17%。

Effects of Glycine Betaine and Complex Cellulase on the Fermentation of Soy Sauce

The microorganisms and inherent or exogenous enzymes have very low activity because of high osmotic pressure during the traditional fermentation of high-salt liquid state soy sauce, which results in a low conversion rate of raw materials and a prolonged fermentation period. Glycine betaine is one of the compatible solutes synthesized by microorganisms under high osmotic pressure which protects the microorganisms and enzymes. In this study, glycine betaine was used added at different time points (0 d or 30 d) in the fermentation of high-salt liquid state soy sauce to protect microorganisms and external complex cellulase. The results showed that simultaneous addition of 0.20% or 0.30% glycine betaine and 0.15% complex cellulose (105 EGu/100 g sauce mash) before and after 30 d soy sauce fermentation obviously improved protein conversion rate by 2.26%－7.92%. Glycine betaine improved the quality of soy sauce effectively, and shortened the fermentation period by about15 d. Average protein conversion rate was increased by 3.17% when adding glycine betaine and complex cellulase after 30 d fermentation than before the beginning of fermentation.