[1]郭建,伍学明.鲁氏酵母和球拟酵母不同接种方式对高盐稀态酱油品质的影响[J].中国调味品,2019,(02):100-104.
 Effect of Different Inoculation Strategies with Saccharomyces rouxii and Torulopsis bombicola on The Quality of Soy Sauce by High-salt and Liquid State Fermentation[J].CHINA CONDIMENT,2019,(02):100-104.
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鲁氏酵母和球拟酵母不同接种方式对高盐稀态酱油品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
100-104
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Effect of Different Inoculation Strategies with Saccharomyces rouxii and Torulopsis bombicola on The Quality of Soy Sauce by High-salt and Liquid State Fermentation
作者:
郭建伍学明
文献标志码:
A
摘要:
选取具有代表性的鲁氏酵母和球拟酵母,单独接种和组合接种对高盐稀态酱油品质的影响。CICC 1708和CICC 14171.26g/l和0.063 g/l
Abstract:
Four representative strains of Saccharomyces rouxii and Torulopsis bombicola were selected, and the effects of single inoculation and combined inoculation methods on the quality of high-salt dilute soy sauce were investigated. The results showed that the four yeasts inoculated separately had little effect on the amino acid nitrogen, total acid, ethanol and reducing sugar of soy sauce, but had a great influence on the key aroma substances. Among them, the content of 4-EG in the soy sauce inoculated with S. rouxii was much lower than that in the case of inoculating the T. bombicola, and the content of HEMF in the soy sauce inoculated with the T. bombicola was better than that in the inoculated with S. rouxii. The content of ethanol, HEMF and 4-EG in the soy sauce combined with S. rouxii and T. bombicola was better than that of the single aroma-producing yeast, and the best result was obtained when inoculated with CICC 1708 and CICC 1417, 4-EG and HEMF reached 1.26 g/l and 0.063 g/l, respectively. This study emphasis on the effects of different yeasts on the key aroma components of soy sauce, and provides a method for improving the quality of soy sauce
更新日期/Last Update: 2019-03-18