外源添加物对酱油发酵的影响

将酱油发酵过程无添加任何外源物（S0）的样品与添加酵母抽提物（S1）、鲁氏接合酵母（S2）和植物乳杆菌（S3）的样品比较，探讨外源添加物对酱油发酵的影响。结果表明，外源添加物处理组的样品基础理化指标都得到提高，样品S1的氨基酸态氮相比样品S0提高了21%。微生物的多样性结果显示，在3组处理组中四联球菌属的比例下降了24.3%～39.4%，乳杆菌属的比例得到提高。通过气相色谱质谱（GC-MS）法对4种酱油的挥发性风味进行分析，样品S1和S3风味物质种类比样品S0多16种，样品S1的酯类含量是样品S0的2.8倍，样品S3的酸类物质含量是样品S0的42.9倍。感官评价结果表明，外源物的添加使酱油的主体风味提高，典型风味突出，明显提升了酱油的整体风味。结果表明外源添加物可以对酱油的品质有不同程度的改善，尤其是酵母抽提物。

Effect of exogenous additives on the fermentation of soy sauce

The soy sauce fermentation process without any additional additives (S0) was compared with the samples added with yeast extract (S1), Zygosaccharomyces rouxii (S2) and Lactobacillus plantarum (S3) to investigate the effect of exogenous additives on soy sauce fermentation. The results showed that the basic physicochemical indexes of treatment group were improved, and the amino acid nitrogen of sample S1 increased by 21% compared with sample S0. The results of microbial diversity showed that the proportion of Tetragenococcus decreased by 24.3%-39.4% in the three treatment groups, while the proportion of Lactobacillus increased. The volatile flavor substances of four kinds of soy sauce were analyzed by GC-MS. It was found that samples S1 and S3 had 16 more flavor compounds than sample S0, the content of esters in sample S1 was 2.8 times that of sample S0, and the acids in sample S3 was 42.9 times that of sample S0. The sensory evaluation results showed that the addition of exogenous substances improved the main flavor of soy sauce, the typical flavor was prominent, and the overall flavor of soy sauce was obviously improved. The results showed that exogenous additives could improve the quality of soy sauce, especially yeast extract.