现代食品科技2024，Vol.40Issue(7)：334-342,9.DOI:10.13982/j.mfst.1673-9078.2024.7.0760
生物酶改善原酿酱油品质的研究进展
Research Progress of Quality Improvement of Original Soy Sauce using Enzymes
摘要
Abstract
Soy sauce is a traditional Chinese condiment that is produced through fermentation by a variety of microorganisms,whose raw materials include soybean,wheat,and salt.Enzymes are effective means for enhancing the taste and flavor of soy sauce during microbial fermentation.The unique flavor of soy sauce is derived from the balance between flavor,aroma,and color.In the process of soy sauce fermentation,the proteins and starch in the raw materials are hydrolyzed into amino acids and sugars under the combined action of various enzymes.On the one hand,the chemical reactions between amino acids and sugars lead to the rich color of soy sauce.On the other hand,these enzymatic hydrolysates directly enhance the taste of soy sauce,as well as are further metabolized by a variety of microorganisms into various organic acids and aromatic compounds,resulting in a unique flavor and aroma.In addition,Aspergillus oryzae is an essential microorganism in soy sauce production,producing various enzymes for the decomposition of raw materials and playing a vital role in the fermentation of soy sauce.In this paper,the classification and sources of key enzymes in soy sauce fermentation and their applications in soy sauce are introduced in detail.The application progress of related microbial improvement technology and enzyme preparation in soy sauce fermentation are also discussed.Furthermore,existing problems and future development trends are presented.The findings of this study provide theoretical support for improving the quality of original soy sauce.关键词
酶制剂/酿造酱油/菌种筛选/品质改善Key words
enzyme preparation/soy sauce fermentation/strain selection/quality improvement引用本文复制引用
程宇勤,崔春,冯云子..生物酶改善原酿酱油品质的研究进展[J].现代食品科技,2024,40(7):334-342,9.基金项目
国家自然科学基金项目(31972065) （31972065）
