一种消减酱豆中游离酪氨酸的耐盐菌的筛选及应用研究

Screening and Application Research of A Salt-Resistant Bacteria that Reduces Free Tyrosine in Sauce Beans

黄豆酱是以黄豆、面粉为原料,经过米曲霉等微生物发酵而制成的一种色、香、味俱全的发酵调味食品。在生产及贮藏过程中的黄豆酱,经常出现形状不规则的白色结晶,俗称白点,并且随着黄豆酱商品货架期的延长,白点还会有增多的趋势,严重影响黄豆酱成品的外观。本文通过筛选消减酪氨酸的耐盐菌,用于黄豆酱酿造工艺。在黄豆酱发酵过程中,耐盐菌消耗酱豆中游离的酪氨酸,有效降低黄豆酱发酵后期酱醪中游离酪氨酸的含量,使黄豆酱中游离酪氨酸的含量<100 mg/100 g,从而避免了黄豆酱在货架期产生白点的风险。

Soybean paste is a kind of fermented seasoning food with full color, aroma and taste that made of soybean and flour as raw materials and fermented by microorganisms such as Aspergillus oryzae. During the production and storage process of soybean paste, irregular white crystals often appear, commonly known as white spots, and with the extension of the shelf life of soybean paste products, the white spots will increase, which will seriously affect the appearance of the finished soybean paste. In this paper, the salt-tolerant bacteria that reduce tyrosine are screened for the brewing process of soybean paste. During the fermentation process of soybean paste, the salt-tolerant bacteria consume free tyrosine in soybean paste to effectively reduce the free tyrosine in soybean paste fermentation late stage. The content of tyrosine, so that the content of free tyrosine in soybean paste is less than 100 mg/100 g, thereby avoiding the risk of white spots in soybean paste during shelf life.