Isolation, purification and identification of high temperature halophilic yeast from soy sauce Mash
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摘要: 为了改善工业化生产酱油的风味,从辽宁地区传统工艺发酵的酱醅中分离、筛选耐高温嗜盐酵母菌,对其进行形态、生理生化特性及26S rDNA序列分析确定其分类地位,筛选菌株为鲁氏结合酵母。实验表明,所筛菌株能在NaCl质量浓度17%,发酵温度45℃的环境下生长良好,非常适合工业化生产酱油的发酵过程,又通过香气对比实验证明,添加所筛菌株的酱醅中其全氮含量和氨基态氮含量均有一定提高,并且在第32d时氨基酸生成率达到52.94%。通过顶空固相微萃取,气相色谱-质谱联用分析挥发性成分,分离出七大类共48种挥发性物质,并与安琪酵母进行比较,发现JY-7明显优于安琪酵母。因此所筛菌株可以作为增香酵母添加到生产酱油的后熟过程中,以改善酱油的风味。Abstract: In order to improve the flavor of the industrial production of soy sauce, we isolated and screend high temperature halophilic yeast from fermented soy paste of the traditional craft of Liaoning Province.By analyzing morphological, physiological and biochemical characteristics and 26S rDNA sequence to determine its taxonomic status.The screening strain was Zygosaccharomyces rouxii.Experiments showed that the screening strain had good growth in the NaCl mass concentration of 17%, and fermentation temperature of 45℃ solution environment and it was very suitable for the industrial production of soy sauce fermentation process.By the aroma of comparative experiments showed that total nitrogen and amino nitrogen content had a certain increased in added screening strain and amino acids generation rate reached to 52.94% in 32nd experiment days .Associated with headspace solid phase micro extraction (HS SPME) , gas chromatography mass spectrometry (GC-MS) to analyze volatile constituents in soy paste, about 7 major types of volatile substances, a total of 48 species were isolated from the soy paste.Compared with Angel Yeast, JY-7 was significantly better than Angel Yeast.Therefore the screening strains could be used as flavoring yeast to add to the ripening process of the production of soy sauce, so as to improve the flavor of soy sauce.
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