HNSS01的分离鉴定以及用于酱油酿造的初步研究

Isolation and identification of HNSS01 and its application in soy sauce brewing

摘要:HNSS01是从阳江豆豉中分离得到的1株枯草芽孢杆菌,用其作为发酵菌种,以大豆为原料,结合高盐稀态发酵工艺的某些特点进行酿制酱油的实验研究。结果表明:加入2倍体积的水进行发酵得到的头油氨基态氮含量为09.91 g/100mL的酱油,头油总酸含量为1.425g/100mL,还原糖含量为2.283mg/mL,可溶性固形物为39.394g/100mL,全氮含量为1.045g/100mL。色泽呈棕黄色,具有酱油的浓郁香气.

A Baclillus subtilis strain named HNSS01 was isolated from Yangjiang Douchi（ Chinese fermented black beans）. With soy bean as main material, HNSS01 was used in the soy sauce brewing which imitated high-salt liquid-state fermentation. The result showed that adding water at twice volume for fermentation, the contents of amino acid nitrogen （ANN）, total acid （TA）, reduced sugar （RS）, total solid and total nitrogen （TN） were 0.991g/100ml, 1.425g/100ml, 2.283mg/ml, 39.394g/100 ml and 1.045g/100ml respectively in first soy sauce. The first soy sauce was deeply brown with typical soy sauce flavor.