王瀚,叶鹏,李婉宁,侯丽华

• 1:天津科技大学食品科学与工程学院

摘要(Abstract)：

酱油风味物质中的4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF)是酱香风味贡献的主要成分。假丝酵母(Candida versatilis)(以下简称C酵母)是酱油发酵过程中产HEMF的重要微生物，文章使用能耐受高浓度HEMF的新菌株C-1、C-2、C-3。经过随机扩增多态DNA实验(RAPD)验证了3株优良菌株与出发菌株基因有所差异，证明基因重组成功。将其应用于发酵并进行对比分析，研究发现，C-1与出发菌株相比，氨氮和全氮含量分别增加3.20%和7.20%,HEMF含量增加29.40%。通过感官评价，酱香味有所提升。生物胺总含量低于1 000 mg/L,氨基甲酸乙酯含量低于20μg/L,保证了酱油的安全性。综上，高产HEMF酵母提高了酱油的品质。

关键词(KeyWords)： 酱油;酵母菌;基因组重排;4-羟基-2(5)-乙基-5(2)-甲基-3(2H)呋喃(HEMF);酱香

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31401678);; 企业科技特派员项目(21YDTPJC00650)

作者(Author): 王瀚,叶鹏,李婉宁,侯丽华

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