徐高丹,陈敏,蒋予箭

• 1:浙江工商大学食品与生物工程学院浙江省食品安全重点实验室

摘要(Abstract)：

无论是固态低盐发酵还是高盐稀态发酵,工艺上都广泛采用酵母菌来改善酿造酱油的风味。酵母菌的发酵作用对4-乙基愈创木酚、4-乙基苯酚、4-羟基-2-乙基-5-甲基-3-呋喃酮等酱油特征性风味物质的积累有重要的影响。文章简述了鲁氏酵母(Zygosaccharomyces rouxii)、球拟酵母(Tetragenococcus Halophila)等耐盐酵母菌在发酵代谢途径、条件、风味物质种类及风味测定方法等方面的研究现状,为改善酱油风味的研究提供一些理论参考。

关键词(KeyWords)： 耐盐酵母;风味物质;酿造酱油

Abstract:

Keywords:

基金项目(Foundation): 浙江省科技计划项目(2007C22001)

作者(Author): 徐高丹,陈敏,蒋予箭

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