固定化酵母细胞增加酱油香气的研究

Immobilized yeast cells to increase the aroma of soy sauce

在酱油生产中添加酵母可以有效的增加酱油的香气,实验选择不同种的酵母细胞,将其固定化后应用于酱油酿造过程中,应用单标法以2-乙基-4-羟基-5甲基-3(2H)呋喃酮(HEMF)为标准品进行气相色谱检测,结果表明固定化的莫格球拟酵母在酿造过程中产生对酱油香气有较大影响的HEMF。

Add yeast in soy sauce production can increase the aroma of soy sauce,the choice different yeast cells to immobilized soy sauce used in the process.One standard method applied to 2-ethyl-4-hydroxy-5-methyl-3（2H） furanone（HEMF） as a standard for gas chromatography showed that the immobilized parent shrimp produced in the brewing process aroma of soy sauce have a greater impact HEMF.