食品与发酵工业2025，Vol.51Issue(13)：156-162,7.DOI:10.13995/j.cnki.11-1802/ts.040555
黑曲霉不同发酵时间的添加对酱油风味的影响
Effect of addition of Aspergillus niger at different fermentation times on the flavor of soy sauce
摘要
Abstract
Recently,the research on the optimization of the soy sauce fermentation process has mainly focused on two aspects:strain and substrate.The strains that were used included Aspergillus oryzae,Aspergillus niger,etc.A.niger can secrete large amounts of protease which can decompose large molecules such as proteins and carbohydrates into small molecules or precursors that can form aroma or taste during soy sauce fermentation.In this study,A.niger was added alone at 40 and 60 days during the fermentation of soy sauce,then soy sauce samples were subjected to the determination of sensory evaluation,physical and chemical indexes,free amino acids,organic acids,and volatile compounds after 90 days.As a result,the addition of A.niger at 60 days to the flavor of soy sauce is the best(P＜0.05)compared to the blank sample.In terms of taste,the 60-day addition of A.niger to soy sauce had higher total nitrogen(1.50 g/100 mL),total sugar(3.83 g/100 mL),total acid(1.80 g/100 mL),meanwhile,contents of umami amino acids(8.80±0.88)mg/mL,sweet amino acids(10.59±1.23)mg/mL and citric acid(23.98 mg/mL)were higher than the blank sample,which contributed to improving the taste of soy sauce.In terms of aroma,3-methionol which is one of the characteristic volatile compounds of soy sauce,was detected 9.64 times higher in the sample with A.niger added at 60 days than in the blank.Therefore,the addition of A.niger at 60 days of fermen-tation contributed to the formation of a richer and more diversified flavor of soy sauce.关键词
黑曲霉/高盐稀态酱油/挥发性物质/游离氨基酸/菌种Key words
Aspergillus niger/high salt liquid-state soy sauce/volatile compounds/free amino acids/microorganisms引用本文复制引用
李思颖,温林凤,梁锦云,冼灼琼,陈志韶,郑仲沐,曹庸..黑曲霉不同发酵时间的添加对酱油风味的影响[J].食品与发酵工业,2025,51(13):156-162,7.基金项目
广式酱油风味控制与智能制造研究创新团队项目(CXTD2020006) （CXTD2020006）
