摘要
该研究采用传统培养分离方法结合耐盐性及4-乙基愈创木酚(4-EG)生产能力测定,从广式高盐稀态酱油发酵酱醪中分离筛选能转化阿魏酸(FA)生成4-EG的细菌,通过形态观察及分子生物学技术对分离菌株进行鉴定,同时对其生长特性进行研究,并将其应用于酱油酿造。结果表明,分离筛选得到一株高产4-EG的菌株JLB30-2,被鉴定为枯草芽孢杆菌(Bacillus subtilis),该菌株在45℃、160 r/min、20%盐含量环境下,能将发酵液中的FA转化为4-EG。菌株JLB30-2在盐含量为20%的酱醪中培养60 d,4-EG含量最高达29.75 mg/L,是对照组(6.85 mg/L)的3.34倍,同时增加了酱油中氨基酸、酮类化合物的含量,强化了酱油醇香和酱香,提高了酱油的感官品质,对改善提升酱油品质具有重要实用价值。
In this study,using the traditional separation method combined with the determination of salt tolerance and 4-ethyl guaiacol(4-EG)production capacity,bacteria capable of transforming ferulic acid(FA)into 4-EG were isolated and screened from the fermented sauce of Cantonese style high-salt dilute soy sauce.The isolated strains were identified through morphological observation and molecular biology techniques.Afterwards,its growth characteristics were studied and applied to soy sauce brewing.The results showed that a high-yield 4-EG strain JLB30-2 was isolated and screened,which was identified as Bacillus subtilis.When cultured at 45℃,160 r/min and 20%salt concentration,the strain could effectively convert FA to 4-EG.The strain JLB30-2 was cultured in the sauce mash with 20%salt concentration for 60 d,and the 4-EG content was up to 29.75 mg/L,which was 3.34 times that of the control group(6.85 mg/L).The contents of amino acids and ketones in soy sauce were increased,the mellow and sauce-flavor of soy sauce were strengthened,and the sensory quality of soy sauce was improved.Therefore,the strain had great potential for industrial application.
作者
张颖超
于鑫
赵祥颖
刘丽萍
黄艳红
张家祥
刘建军
ZHANG Yingchao;YU Xin;ZHAO Xiangying;LIU Liping;HUANG Yanhong;ZHANG Jiaxiang;LIU Jianjun(Shandong Food Fermentation Industry Research and Design Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China;School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Shandong Yutu Food Co.,Ltd.,Zibo 255300,China)
出处
《中国酿造》
CAS
北大核心
2023年第11期115-121,共7页
China Brewing
基金
山东省乡村振兴科技创新提振行动计划项目(2022TZXD0029)
齐鲁工业大学(山东省科学院)科教产重大创新专项(2022JBZ01-08)。
关键词
酱油
4-乙基愈创木酚
枯草芽孢杆菌
筛选
鉴定
生长特性
应用
soy sauce
4-ethyl guaiacol
Bacillus subtilis
screen
identification
growth characteristics
application
