摘要
酱油发酵酱醅中筛选到一株戊糖片球菌,对该菌的生长温度、生长pH值、食盐耐受度等生长特性进行研究。采用离子交换色谱法对该菌株产有机酸的情况进行测定;将该菌株添加到低盐固态酱油后酵过程中,以不添加乳酸菌的实验组作对照,对酱油样品理化指标、经济指标进行分析,并采用顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)对酱油挥发性香气成分进行对比分析。结果表明,该乳酸菌的生长条件与酱油酱醅发酵环境相适应,其发酵产酸以乳酸和乙酸为主,与酱油中有机酸主成分相一致,将该菌株用于低盐固态酱油发酵,对酱油香气和其他指标均有不同程度的促进作用。
A strain of Pediococcus pentosaceus was screened from fermented soy sauce mash.The growth characteristics such as growth temperature,growth pH and salt resistance of this strain were investigated.Organic acids in culture broth were determined by ion chromatography.In addition,the inoculation of this strain during the second fermentation phase of low-salt solid-state soy sauce was studied by using original broth without lactic acid bacteria as control.Physiochemical properties and economic index of soy sauce samples were analyzed,and volatile aroma components were collected by HS-SPME and analyzed by GC-MS.The results indicated that the growth conditions of this strain were suitable for the fermentation environment of soy sauce mash.The major organic acids fermented by this strain were lactic acid and caproic acid,which were consistent with major organic acids of soy sauce.The inoculation of Pediococcus pentosaceus during the second fermentation phase of low-salt solid-state soy sauce exhibited an important improvement effect on volatile aroma components,physiochemical properties and economic index.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期251-256,共6页
Food Science
基金
科技部"科技人员服务企业行动"项目(SQ2009GJA0002560)
关键词
戊糖片球菌
低盐固态发酵酱油工艺
应用
Pediococcus pentosaceus
low-salt solid-state soy sauce fermentation
application
作者简介
作者简介：李秀娟（1967-），女，副教授，硕士，研究方向为食品生物技术。E—mail：LXJ818@163．com。
通信作者：王夫杰（1980--），女，工程师，硕士，研究方向为生物技术与发酵工程。E-mail：wangfujie9246@163．com
