食品与机械2012，Vol.28Issue(4)：11-14,4.DOI:10.3969/j.issn.1003-5788.2012.04.004
天然酱醪中生香酵母的分离鉴定及香气特征分析
Isolation of flavor producing yeast and analysis on aroma characteristics in the natural soy sauce mash
摘要
Abstract
An excellent yeast HT. Y309 screened from the natural sauce mash with good flavor, had obvious advantages in aroma, growth rate, salt tolerance, ethanol production capacity, been identified Zygosaccharomyes rouxii by colony and cell morphology analysis, sugar fermentation and other physiological and biochemical characteristics and 18SRNA sequence analysis. To research the aroma characteristics and the contribution to soy sauce flavor of the yeast HT. Y309, Simultaneous Distillation Extraction (SDE) and Gas Chromatography-Mass Spectrometry (GC-MS) were used to compare the volatile flavor compounds in soy sauce with and without HT. Y309 fermentation. Results showed that the soy sauce with the yeast HT. Y309 fermentation had the main volatile flavor characteristic components of propanol, butanol, isobutanol, isoamyl alcohol,-and β-phenylethanol, furfural , benzeneacetaldehyde and other aldehydes, and 4-hydroxy-ethyl-5-methyl-3-furanone (HEMF).关键词
酱醪/生香酵母/鲁氏酵母/分离/生理生化特征/挥发性风味成分/PCRKey words
Sauce mash/ aroma-producing yeast/ Zygosaccharomyes rouxii/ isolation/ physiological and biochemical characteristics/ volatile flavor component/ PCR引用本文复制引用
赵丽云..天然酱醪中生香酵母的分离鉴定及香气特征分析[J].食品与机械,2012,28(4):11-14,4.基金项目
粤港关键领域重点突破招标项目(佛山专项)(编号:2009Z52) （佛山专项）
广东省技术创新项目(编号:20101022213) （编号:20101022213）
佛山市高明区科技计划项目(编号:201021) （编号:201021）
