张梦丽,廉瑞,丁婷婷,赵悦,冯怡华,王春玲

• 1:天津科技大学食品科学与工程学院

摘要(Abstract)：

对酱油发酵用菌球拟酵母的安全性进行了初步研究。通过抑菌圈、最低抑菌浓度实验与血平板实验研究菌种的耐药性和溶血性；利用气相色谱-质谱联用法与液相色谱-质谱联用法探讨了球拟酵母在酱油发酵过程中的挥发性与非挥发性代谢产物。结果表明，球拟酵母对抗生素中的酮康唑、伏立康唑敏感，对氟康唑、两性霉素B存在剂量依赖性，氟康唑对球拟酵母的MIC为4μg/mL,两性霉素B对球拟酵母的MIC为1μg/mL,表明球拟酵母对两性霉素B和氟康唑敏感，不具有耐药性；血平板实验结果表明球拟酵母不具备溶血性。添加球拟酵母的酱油在发酵终端的代谢产物分析中未检测到有害物质，且球拟酵母能利用原料中的糖类产生相应的酯类物质，并在添加球拟酵母的酱油中检测到了较多的特征风味化合物，如吡喃酮。

关键词(KeyWords)： 酱油;球拟酵母;代谢特征;安全性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFC1604102);; 天津市科技计划项目(20ZYJDJC00050,20YDTPJC00270)

作者(Author): 张梦丽,廉瑞,丁婷婷,赵悦,冯怡华,王春玲

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