摘要
四乙基愈创木酚是酱油中一种重要的香气化合物,提高其浓度有利于酱油品质的提升。该研究从酱油酱醪中分离得到一株高产四乙基愈创木酚的耐盐乳酸菌LBM 20027。结合形态及分子经鉴定该菌株为嗜盐四联球菌(Tetragenococcus halophilus)。通过研究嗜盐四联球菌LBM 20027的生理特性以及发酵性能,发现除在四乙基愈创木酚产生能力上具有显著优势外,该菌种同时具有一定的耐酸性和耐盐性,可以高效转化天冬氨酸为呈现甜味的丙氨酸,在生物胺形成方面具有安全性。使用该菌株进行酱油模拟发酵实验,结果表明酱醪中总酸、氨基酸态氮以及四乙基愈创木酚均有提高,四乙基愈创木酚含量分别是对照菌株和空白组的1.44和3.34倍。该菌株的优良特性有利于其在酱油酿造中的进一步应用。
Soy sauce is a traditional Chinese fermented condiments,and its distinctive flavor and high nutritional content have made it a vital ingredient in the diets of East Asians,and even Europeans,and Americans.4-Ethylguaiacol is an essential aroma compound in soy sauce,and raising its concentration is advantageous for soy sauce′s quality.In this study,high-salt fermentation samples(sauce mash,fish sauce mash,etc.) from 10 high-salt fermentation condiment companies in four regions(East China,South China,Central China,and North China) were used to screen salt-tolerant lactic acid bacteria.After the initial screening and secondary examination,a salt-tolerant lactic acid bacterium LBM 20027 which produces 4-ethylguaiacol at high levels was isolated from soy sauce mash and been identified as Tetragenococcus halophilus.T.halophilus is the predominant microbe in the spontaneous soy sauce fermentation process and it can generate a variety of flavor components or flavor precursors.As we all know,one of the most important elements in assessing whether a strain can successfully colonize and enhance the flavor of a food product during fermentation is its fermentation performance,which includes but not limited to growth rate and acid tolerance.In this study,we conducted a comprehensive analysis of the physiological properties and fermentation performance of T.halophilus LBM 20027.T.halophilus LBM 20027 can grow under pH 5.5 or 20% NaCl concentration,and metabolizes glucose to produce lactate and acetate as its primary metabolites.In addition to producing a large amount of 4-ethylguaiacol,T.halophilus LBM 20027 can efficiently convert aspartic acid to sweet alanine effectively.We have also determined that this strain does not generate biogenic amine.We performed a simulated soy sauce fermentation using this strain as a starter.Improvements in acid production,amino acid concentration,and 4-ethylguaiacol production were seen when the strain was introduced.Using T.halophilus LBM 20027 as the starter,the 4-ethylguaiacol concentration increased significantly over the first 20 days of fermentation,and was 1.44 and 3.34 times greater than the control strain and the blank group,respectively.It seems that T.halophilus LBM 20027 showed a high efficiency in the synthesis of 4-ethylguaiacol in both single fermentation and simulated soy sauce fermentation.Through the comprehensive study on the fermentation and aromatic capacity of the strain,it was found that the excellent qualities of T.halophilus LBM 20027 will assist its continued use in soy sauce production.
作者
李祥弟
徐婷
刘占
张丽杰
王栋
LI Xiangdi;XU Ting;LIU Zhan;ZHANG Lijie;WANG Dong(Laboratory of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China;Guangdong Meiweixian Flavoring Foods Co.Ltd.,Zhongshan 528400,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第22期33-40,共8页
Food and Fermentation Industries
基金
国家重点研发计划(2022YFD2101203)。
关键词
酱油
四乙基愈创木酚
耐盐乳酸菌
嗜盐四联球菌
模拟发酵
soy sauce
4-ethylguaiacol
salt-tolerant lactic acid bacteria
Tetragenococcus halophilus
simulated fermentation
作者简介
第一作者:李祥弟,硕士研究生;通信作者:王栋,教授,E-mail:dwang@jiangnan.edu.cn。
