甘油与鲁氏酵母共固定在高盐稀态酱油酿造中的应用

Co-immobilized Glycerol and Zygosaccharomyces rouxii Used in the Fermentation of High Salt Diluted-state Soy Sauce

本文旨在研究相容性溶质之一的甘油对高渗透压环境下鲁氏结合酵母的保护作用,以及将甘油与鲁氏结合酵母共固定对高盐稀态酱油发酵的影响。添加不同浓度甘油至含3 mol/L氯化钠的YPD培养基中,观察酵母菌生长情况。同时,共固定甘油与鲁氏结合酵母,应用于高盐稀态酱醪发酵。结果显示,1.37 mmol/L甘油即可有效缓解高盐环境对鲁氏结合酵母的生长抑制作用,生长延滞期缩短达4-6 h。高盐稀态酱油发酵中试结果显示,与空白对照组相比,试验组蛋白质转化率提高幅度达2.23-5.64%,头油中各理化指标平均提前15 d达到空白组相同水平。综上所述,甘油作为一种相容性溶质可有效保护高盐环境下鲁氏结合酵母的生长繁殖,及其在高盐稀态酱醪发酵中的代谢性能,甘油与鲁氏接合酵母共固定技术能够提高酱油发酵的原料利用率、缩短发酵周期,在酱油酿造领域具有一定的实际应用价值。

The protective effect of glycerol, one of the compatible solutes, on Zygosaccharomyces rouxii in high osmotic pressure condition was studied and the growth of Z. rouxii was observed in 3 mol/L NaC1 YPD mediums with different concentrations of glycerol. Z rouxii and glycerol were co-immobilized and applied to the fermentation of high salt diluted-state soy sauce mash. The results indicated that, 1.37 mmol/L glycerol can relieve the inhibitory effect caused by high salinity on the growth ofZ rouxii efficiently, the lag phase in growth curve of Z. rouxii was shorten by 4~6 hours. Compared with the control group, the protein conversion rate of pilot-scale fermentation of soy sauce was increased by 2.23-5.64%, and the fermentation period of soy sauce was shorten by 15 days on average. It was concluded that glycerol could protect Z. rouxii under the high-salt conditions, and improve the metabolism rate of Z. rouxii in the fermentation of high salt diluted-state soy sauce mash. Co-immobilized glycerol with yeast can improve the utilization rate of raw materials and shorten the fermentation period, showing practical application potencial in soy sauce brewing.