外源添加酵母对黑豆酱油品质的影响

Effect of Exogenous Yeast on the Quality of Black Bean Soy Sauce

为了解酵母添加对黑豆酱油品质的影响,结合聚类分析和主成分分析,研究两种工艺条件下酱油常规指标、氨基酸含量及组成的差异。结果显示:外源添加酵母对黑豆酱油的全氮、还原糖和乙醇含量影响较为显著(P<0.05),对氨基酸态氮、总酸和pH值无显著影响(P>0.05)。聚类分析和PCA分析结果显示:酵母添加能够提高游离氨基酸总含量,但无显著影响(P>0.05)。酵母添加对黑豆酱油中谷氨酸、缬氨酸、甲硫氨酸、组氨酸、精氨酸等有显著影响(P<0.05),且对氨基酸的组成有影响。该结果揭示了添加酵母对黑豆酱油的常规指标及氨基酸组成存在影响,为了解酵母对酱油风味品质的影响以及改善发酵工艺提供了理论参考。

In order to understand the effect of exogenous yeast on the quality of black bean soy sauce,the differences of conventional indexes,amino acid content and composition of soy sauce under two process conditions such as cluster analysis and principal component analysis are analyzed.The results show that the exogenous yeast has a significant effect on the content of total nitrogen,reducing sugar and ethanol of black bean soy sauce(P<0.05),but has no significant effect on the amino nitrogen,total acid and pH value(P>0.05).The results of cluster analysis and PCA analysis show that yeast addition could increase the total content of free amino acids,but has no significant effect(P>0.05).Yeast addition has significant effect on glutamic acid,valine,methionine,histidine and arginine in black bean soy sauce(P<0.05),and also has an effect on the composition of amino acids.The results show that the addition of yeast has an effect on the conventional indexes and amino acid composition of black bean soy sauce,which has provided a theoretical reference for understanding the effect of yeast on the flavor quality of soy sauce and improving the fermentation process.