张颖超,于鑫,赵祥颖,刘丽萍,王新文,黄艳红,刘建军

• 1:齐鲁工业大学(山东省科学院)山东省食品发酵工业研究设计院
• 2:齐鲁工业大学(山东省科学院)食品科学与工程学院
• 3:山东玉兔食品股份有限公司

摘要(Abstract)：

从日式高盐稀态发酵酱油酱醪中分离获得一株能转化阿魏酸(ferulic acid, FA)生成4-乙烯基愈创木酚(4-vinylguaiacol, 4-VG)和4-乙基愈创木酚(4-ethylguaiacol, 4-EG)的酵母菌株JLY60-1,通过ITS rDNA测序和同源序列检索分析鉴定为Wickerhamiella versatilis,其最适生长温度为30℃,在20%盐浓度下培养15 d,发酵液中的4-EG浓度最高，达13.6 mg/L。在传统酱油酿造过程中强化菌株JLY60-1,采用高效液相色谱法和离子迁移色谱法测定不同发酵酱醪中酚酸及挥发性风味组分的含量，结果表明，菌株JLY60-1可以高效转化酱醪中的FA生成4-VG和4-EG,发酵30 d的酱油中4-VG和4-EG含量分别达到16.5,30.5 mg/L,对照组含量分别为1.83,3.03 mg/L。同时，强化菌株JLY60-1还提高了酱油中醛类、酮类芳香化合物的含量，丰富了酱油香气，对改善和提升酱油品质具有重要实用价值。

关键词(KeyWords)： 酱油;阿魏酸;4-乙基愈创木酚;4-乙烯基愈创木酚;Wickerhamiella versatilis

Abstract:

Keywords:

基金项目(Foundation): 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)

作者(Author): 张颖超,于鑫,赵祥颖,刘丽萍,王新文,黄艳红,刘建军

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