【摘要】 利用常压室温等离子体(ARTP)技术对鲁氏酵母进行诱变，确定40 s为诱变的最佳时间，此条件下菌株的致死率为98.9%。以耐盐性为指标对诱变后的菌株进行初步筛选，获得一株耐盐性较强的正突变菌株S3-26。将出发菌株及筛选菌株S3-26分别添加到18%盐度的酱醪汁培养基中培养，发酵后进行挥发性风味成分对比分析。研究结果表明，出发菌株S组检出59种风味物质，突变菌株S3-26组检出63种，提高了6.78%。添加S3-26发酵的酱醪汁中醇类、醛类、酸类、酚类、酮类、呋喃类、吡嗪类和总风味物质含量均高于S组，其中醇类含量提高了28.50%,酚类含量提高了80.33%。OAV分析结果表明，S3-26组的典型风味物质含量高于S组，其中苯乙醛提高了45.91%,愈创木酚提高了47.59%,赋予了酱油花香和烟熏香，明显增强了酱油的香气品质。此外，经10次连续传代测试，突变菌株S3-26具有良好的稳定性，综合结果表明选育菌株S3-26具有应用于酱油发酵的潜力。更多还原

【Abstract】 Zygosaccharomyces rouxii is mutagenized by atmospheric and room temperature plasma(ARTP) technology. It is determined that 40 s is the optimal mutagenesis time. Under such conditions, the fatality rate of the strain is 98.9%. With salt tolerance as the index, the mutagenized strains are preliminary screened, and a positive mutant strain S3-26 with strong salt tolerance is obtained. The original strain and selected strain S3-26 are added into the sauce mash medium with 18% salinity for cultivation. After fermentation, the comparative analysis of volatile flavor components is conducted. The results show that 59 flavor substances are detected in original strain S group and 63 flavor substances are detected in the mutant strain S3-26 group, increasing by 6.78%. The content of alcohols, aldehydes, acids, phenols, ketones, furans, pyrazines and total flavor substances in the fermented sauce mash added with S3-26 is higher than that of S group, among which, the content of alcohols increases by 28.50%, and the content of phenols increases by 80.33%. The results of OAV analysis show that the content of typical flavor substances in S3-26 group is higher than that in S group, with phenylacetaldehyde content increasing by 45.91% and guaiacol content increasing by 47.59%, giving soy sauce floral and smoky aroma, significantly enhancing the aroma quality of soy sauce. In addition, the mutant strain S3-26 shows good stability after 10 consecutive passage tests, and the comprehensive results show that the selected strain S3-26 has the potential to be applied in soy sauce fermentation.更多还原