传统工艺酿造酱油微生物多样性与风味研究Study on Microbial Diversity and Flavor of Soy Sauce Brewed by Traditional Technology
邓岳,杨阳,梁丽静,迟原龙,孙群
摘要(Abstract)：
为分析传统工艺酿造酱油的风味组成,用顶空固相微萃取-气相色谱-质谱联用方法对其挥发性风味成分进行定性定量分析;并通过培养法,对该酱油中微生物的多样性进行分析。结果显示:从传统工艺发酵酱油过程中分离出61株细菌、18株酵母及12株霉菌;共鉴定出48种风味化合物,其中醇类(8种)、酯类(7种)、醛类(7种)、酸类(6种)、酮类(6种)、吡嗪类(4种)、呋喃类(3种)、含硫化合物(3种)、酚类(2种)及其他类(2种)。酱油风味成分分析结果表明,芽孢杆菌类微生物是传统工艺酿造先市酱油中酸类、酮类、含硫类、吡嗪类等低阈值化合物合成的重要微生物。
关键词(KeyWords)： 传统工艺;酱油;微生物多样性;风味物质
基金项目(Foundation): 川大-泸州科技项目(2018CDLZ-07)
作者(Author): 邓岳,杨阳,梁丽静,迟原龙,孙群
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