浅谈耐盐性酵母菌对传统酿造酱油风味的作用

Discussion the function of salt-tolerant yeast to the flavor of the naturally fermented soy sauce

传统酱油酿造是多菌种协同发酵的过程,其中耐盐酵母可以产生大量香味物质,对酱油的发酵及其风味的形成有着重要的作用。该文对酱油的生产工艺、酱油的香气成分、耐盐酵母菌对酱油风味的影响等方面做了一定的综述。

Sauce fermentation is a collaborative processing by multi-strains.The salt-tolerant yeast can produce plentiful favorable elements.They are key factors for soy sauce fermentation and forming of soy sauce＇s special flavor.The paper made a summary for sauce fermentation technology,the components of the aroma of the soy sauce and the influence of the flavor of soy sauce by the yeast with salt-tolerant.