鲁氏酵母和球拟酵母不同接种方式对高盐稀态酿造酱油品质的影响

选取4株具有代表性的鲁氏酵母和球拟酵母,考察了单独接种和组合接种方式对高盐稀态酱油品质的影响。研究结果显示,分别接种4株酵母对于酱油的氨基酸态氮、总酸、乙醇以及还原糖影响较小,对关键性呈香物质影响较大。其中,接种鲁氏酵母的酱醪中4-EG(4-乙基愈创木酚)含量远低于接种球拟酵母的酱醪,而接种球拟酵母的酱醪中HEMF4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮]含量优于接种鲁氏酵母的酱醪。组合接种鲁氏酵母和球拟酵母的酱醪中乙醇、HEMF和4-EG含量都优于单独接种一种生香酵母的情况,同时接种CICC 1708和CICC 1417时效果最佳,4-EG和HEMF分别达到1.26,0.063g/L。对于深入探究不同生香酵母对酱油关键性呈香物质的影响,为提升酱油品质提供了理论依据。

Effect of Different Inoculation Modes with Saccharomyces rouxii and Torulopsis bombicola on the Quality of Soy Sauce by High-salt and Liquid-state Fermentation

Four representative strains of Saccharomyces rouxii and Torulopsis bombicola are selected,and the effects of single inoculation and combined inoculation methods on the quality of high-salt dilute-state soy sauce are investigated.The results show that the four yeasts'inoculating separately has little effect on amino acid nitrogen,total acid,ethanol and reducing sugar of soy sauce,but has a great influence on the key aroma substances.Among them,the content of 4-EG in the soy sauce mash inoculating with S.rouxii is much lower than that in the case of inoculating with T.bombicola,and the content of HEMF in the soy sauce inoculating with T.bombicola is better than that in the case of inoculating with S.rouxii.The content of ethanol,HEMF and 4-EG in the soy sauce inoculating with S.rouxii and T.bombicola is better than that inoculating with single aroma-producing yeast,and the best result is obtained when being inoculated with CICC 1708 and CICC 1417,4-EG and HEMF reaches 1.26,0.063 g/L respectively.This study emphasizes the effects of different yeasts on the key aroma components of soy sauce,and provides a theoretical basis for improving the quality of soy sauce.