现代食品科技2013，Vol.29Issue(8)：1938-1942,5.
甘油与鲁氏酵母共固定在高盐稀态酱油酿造中的应用
Co-immobilized Glycerol and Zygosaccharomyces rouxii Used in the Fermentation of High Salt Diluted-state Soy Sauce
摘要
Abstract
The protective effect of glycerol,one of the compatible solutes,on Zygosaccharomyces rouxii in high osmotic pressure condition was studied and the growth of Z rouxii was observed in 3 mol/L NaCl YPD mediums with different concentrations of glycerol.Z.rouxii and glycerol were co-immobilized and applied to the fermentation of high salt diluted-state soy sauce mash.The results indicated that,1.37 mmol/L glycerol can relieve the inhibitory effect caused by high salinity on the growth of Z.rouxii efficiently,the lag phase in growth curve of Z rouxii was shorten by 4～6 hours.Compared with the control group,the protein conversion rate of pilot-scale fermentation of soy sauce was increased by 2.23～5.64％,and the fermentation period of soy sauce was shorten by 15 days on average.It was concluded that glycerol could protect Z.rouxii under the high-salt conditions,and improve the metabolism rate of Z.rouxii in the fermentation of high salt diluted-state soy sauce mash.Co-immobilized glycerol with yeast can improve the utilization rate of raw materials and shorten the fermentation period,showing practical application potencial in soy sauce brewing.关键词
酱油/高盐稀态/甘油/鲁氏酵母/共固定化/相容性溶质/蛋白质转化率Key words
soy sauce/ high salt diluted-state soy sauce/ glycerol/ zygosaccharomyces rouxii/ co-immobilization/ compatible solutes/protein conversion rate引用本文复制引用
吴惠玲,魏鲁宁,高向阳,潘海朋,袁国新,颜喆,周紫琦,胡文锋..甘油与鲁氏酵母共固定在高盐稀态酱油酿造中的应用[J].现代食品科技,2013,29(8):1938-1942,5.基金项目
广东省食品生物工程技术研究开发中心资助项目 （）
