【作者】 叶菁； 许延涛； 蒋雪薇； 周尚庭； 黄寿恩； 刘永乐； 陈胜；

【Author】 Ye Jing;Xu Yantao;Jiang Xuewei;Zhou Shangting;Huang Shouen;LiuYongle;Chen Sheng;College of Chemical & Biological engineering,Changsha University of Science & Technology;Changsha Jiajia Food Co.,Ltd;

【机构】 长沙理工大学化学与生物工程学院； 加加食品集团股份有限公司；

【摘要】 从传统晒露法酱醪中分离筛选出一株优势菌株(CS1.03),经16S rDNA序列分析鉴定为枯草芽孢杆菌。在酱油发酵过程中添加该菌,Box-Behnken Design优化其添加发酵工艺,CS1.03添加量为1.1×10~6个/g干曲,发酵酱油酱香浓郁,氨态氮10.7g/L,感官评分90.5;GC-MS分析,添加CS1.03发酵的酱油比对照样品酚类物质含量增加105%、醛酮类化合物含量增加75.6%,酸、酯类化合物也稍有增加。试验证明该菌在酱油发酵中增香效果比较显著,具有良好的应用潜力。更多还原

【Abstract】 A dominant strain(CS1.03) was isolated from the traditional natural drying method mash,and it was identified as Bacillus subtilis with 16 S rDNA sequence analysis.Adding the strain in soy sauce fermentation process,optimization the technology with Box-Behnken Design,the inoculums size of the stain CS1.03 is 1.1 × 10~6 cell per gram drying koji.The fermentation sauce smells rich aroma and flavor,amino nitrogen content is 10.7g/L,the score of sensory evaluation is 90.5.Analyzing the sauce inoculated the stain and the contrast sample with GC-MS,it showed that;phenolics content increased 105%,aldehydes and ketones content increased 75.6%,acids and esters also increased slightly.The result identified that the strain CS1.03 was able to increase the flavor of the soy sauce significantly and had a good potential for application.更多还原