摘要
无论是固态低盐发酵还是高盐稀态发酵,工艺上都广泛采用酵母菌来改善酿造酱油的风味。酵母菌的发酵作用对4-乙基愈创木酚、4-乙基苯酚、4-羟基-2-乙基-5-甲基-3-呋喃酮等酱油特征性风味物质的积累有重要的影响。文章简述了鲁氏酵母(Zygosaccharomyces rouxii)、球拟酵母(Tetragenococcus Halophila)等耐盐酵母菌在发酵代谢途径、条件、风味物质种类及风味测定方法等方面的研究现状,为改善酱油风味的研究提供一些理论参考。
Weather in low salt solid-state fermentation or in high salt diluted-state fermentation,Yeasts are widely used to improve the flavor of brewing Soy Sauce.After adding Yeasts to mash,some characterizations of the key aroma compounds in Soy Sauce are increased,such as 4-Ethylguaiacol,p-ethyl phenol,4-hydroxy-2-ethyl-5-methyl-3（2H）-furanone.This essay reviews Zygosaccharomyces rouxii and Tetragenococcus halophila research achievements during resent years,concentrating on flavor differences,fermentation conditions,metabolic pathways and methods of flavor component,these would provide relevant theoretical reference to improve the flavor and brewing process of soy sauce.
出处
《中国调味品》
CAS
北大核心
2011年第1期28-32,共5页
China Condiment
基金
浙江省科技计划项目(2007C22001)
关键词
耐盐酵母
风味物质
酿造酱油
salt-tolerance Yeast
flavor components
brewing soy sauce
