CN110229760A - 一株具有增香、减色功能的发酵酱专用鲁氏接合酵母及其应用 - Google Patents
一株具有增香、减色功能的发酵酱专用鲁氏接合酵母及其应用 Download PDFInfo
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Abstract
本发明属于食品微生物制备技术领域,具体为一株具有增香、减色功能的的发酵酱专用鲁氏接合酵母。该鲁氏接合酵母菌于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏编号为GDMCC No.60616,分类命名为:Zygosaccharmyces rouxii。在发酵酱盐水发酵阶段,将该菌株适量接种于发酵体系中,可产生浓郁的酒香味和酯香味,在一定程度上改善发酵酱的风味。
Description
技术领域
本发明属于食品微生物制备技术领域,具体为一株具有增香、减色功能的的发酵酱专用鲁氏接合酵母及其应用。
背景技术
传统发酵酱是一种历史悠久的调味品,其主要利用小麦粉、大米、黄豆、蚕豆等原料,经过制曲和盐水发酵等工艺步骤制成。
制曲是指使米曲霉、酱油曲霉等微生物在浸软、烫漂或熟制的原料上大量生长,利用其分泌的水解酶水解原料中的淀粉、蛋白质等大分子物质,目前发酵酱生产中常接种产蛋白酶、淀粉酶能力强的米曲霉(Aspergilus oryzae)菌株,以提高制曲效率和成曲品质。
盐水发酵是指将制曲阶段获得的成曲与盐水混合后,在多种微生物及制曲阶段产生的酶的作用下,发酵成熟过程。在盐水发酵阶段中,各类酵母菌代谢产生多种风味物质,对发酵酱的品质具有重要影响。
不同种类发酵酱的含盐量差异较大,一般在5%~20%之间,但不同发酵酱的pH则比较相似,一般盐水发酵前物料的pH为6~9,而盐水发酵后期物料pH则降至3.5~5.5。
目前发酵酱的生产,尤其是黄豆酱和豆瓣酱的生产中,盐水发酵阶段多采用自然发酵的方法,即不进行接种,仅利用自然环境中的微生物进行发酵,这种自然发酵的方法可控性差,发酵酱产品香气不足,批次之间的差异较大,难以保证高质量发酵酱的稳定产出。
发明内容
本发明鉴于现有发酵酱工艺上的不足之处,提供一株具有增香、减色功能的发酵酱专用鲁氏接合酵母及其应用。在发酵酱盐水发酵阶段,将该菌株适量接种于发酵体系中,可产生浓郁的酒香味和酯香味,一定程度上改善发酵酱的风味。
为了实现以上发明目的,本发明的技术方案为:
一株鲁氏接合酵母菌郫酿J028,该鲁氏接合酵母菌于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏编号为GDMCC No.60616,保藏单位地址为:广州市先烈中路100号大院59号楼5楼,广东省微生物研究所;邮政编码为:510075;该菌株的分类命名为:Zygosaccharmyces rouxi。
利用所述鲁氏接合酵母菌对发酵酱进行增香、减色的方法,其包括以下步骤:
1)将鲁氏接合酵母菌进行活化;
2)将步骤1)中活化后的鲁氏接合酵母菌接种于发酵酱中,使其菌种含量为105个/g,使制得的发酵酱具有更加浅而柔和的颜色。
作为优选,活化方法为:将冻存的、斜面保藏的鲁氏接合酵母菌菌株或所述菌株的冻干菌剂接入含有5%NaCl的ym培养基中,于30℃的条件下培养 50h。
利用鲁氏接合酵母菌在蚕豆酱、黄豆酱发酵中的应用,其步骤为:
1)按照传统工艺进行制作以蚕豆(蚕豆酱)或黄豆(黄豆酱)为原料,制作发酵酱所用的曲,并加入适当比例的盐水进行盐水发酵;
2)将鲁氏接合酵母菌进行活化;
3)在蚕豆酱或黄豆酱的发酵期(包括发酵初期,发酵中期或发酵晚期),将活化后的鲁氏接合酵母菌接入,接入后使其菌种含量为105个/g,郫县豆瓣甜瓣子的其他生产步骤均为现有技术,不赘述。
利用鲁氏接合酵母菌在高盐稀态酱油醅发酵中的应用,其步骤为:
1)按照传统工艺进行酱油曲的生产,并加入适当比例的盐水进行盐水发酵;
2)将鲁氏接合酵母菌进行活化;
3)在高盐稀态酱油生产的发酵期(及酱油成曲与食盐水混合的时候),将活化后的鲁氏接合酵母菌接入,接入后使其菌种含量为105个/g,高盐稀态酱油的其他生产步骤均为现有技术,不赘述。
本发明的积极效果体现在:
(一)、所述鲁氏接合酵母菌株能生长的盐度范围为0%~20%(w/v),具有较强的耐盐特性,可适应不同盐度发酵酱的发酵体系。
(二)、所述鲁氏接合酵母可在pH为3~10的环境下旺盛生长,对不同发酵体系的适应能力强,可快速定植于发酵体系中并产生作用。
(三)、所述鲁氏接合酵母菌株可显著增强发酵体系的酒香味和酯香味,与不接种所述酵母菌的对照组相比,接种所述鲁氏接合酵母菌株的发酵酱香气更加醇厚和谐。
(四)、所述鲁氏接合酵母菌株在发酵体系中的接种量高于105个/g时,可显著降低发酵酱酱醅的色度,使发酵酱色泽柔和明亮。
(五)、所述种鲁氏接合酵母菌株可耐受含有较高食盐含量的环境,并可在广泛的pH范围内旺盛生长,可用于不同含盐量的多种发酵酱的制作。
附图说明:
图1为实施例中鲁氏接合酵母在不同食盐含量的YM培养基中的生长曲线图;
图2为实施例中鲁氏接合酵母在不同pH YM培养基中的生长曲线图。
具体实施方式:
为了使本发明的发明目的、技术方案及其有益技术效果更加清晰,以下结合具体实施方式,对本发明进行进一步详细说明。应当理解的是,本说明书中描述的具体实施方式仅仅是为了解释本发明,并非为了限定本发明。
一株鲁氏接合酵母菌郫酿J028,该鲁氏接合酵母菌于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏编号为GDMCC No.60616,保藏单位地址为:广州市先烈中路100号大院59号楼5楼,广东省微生物研究所;邮政编码为:510075;该菌株的分类命名为:Zygosaccharmyces rouxi。
本申请文件中所使用的%,如无特殊说明,均表示其质量百分含量,即 wt%。
实施例1:鲁氏接合酵母菌郫酿J028在郫县豆瓣甜瓣子发酵中的应用
将蚕豆在沸水中漂烫3min,沥水片刻,按照蚕豆瓣与面粉质量比为5:1 的比例混入面粉,以蚕豆瓣与面粉的总质量计,同时加入质量分数为0.03‰的米曲霉孢子粉,充分混合后置于30℃、相对湿度90%的环境中培养48h,即制得成曲。将成曲与质量体积分数为22%的盐水按照质量比为1:1的比例混合,同时按照105个/g的量接入本发明所述鲁氏接合酵母菌株,30℃发酵 30d。
采用固相顶空微萃取法,对使用所述鲁氏接合酵母发酵的郫县豆瓣甜瓣子与自然发酵的郫县豆瓣甜瓣子的主要挥发性成分进行萃取,并使用岛津 GCMS-TQ8040气质联用仪进行分析,结果表明,加入105个/g鲁氏接合酵母发酵的郫县豆瓣甜瓣子,其挥发性成分中,醇和酯类的相对含量显著高于自然发酵的郫县豆瓣甜瓣子。
表1使用所述鲁氏接合酵母发酵的郫县豆瓣甜瓣子及自然发酵的郫县豆瓣甜瓣子主要挥发性成分对比:
使用康光SC-80C色差仪对所述鲁氏接合酵母参与发酵的郫县豆瓣甜瓣子与自然发酵的郫县豆瓣甜瓣子的颜色进行测量,结果采用CIEL*a*b*色彩空间进行表示,结果表明,加入105个/g鲁氏接合酵母发酵的郫县豆瓣甜瓣子,其色泽显著浅于自然发酵的郫县豆瓣甜瓣子。
表2接种所述鲁氏接合酵母发酵的郫县豆瓣甜瓣子及自然发酵的郫县豆瓣甜瓣子色度的对比:
实施例2:鲁氏接合酵母菌郫酿J028在高盐稀态酱油醅发酵中的应用
将充分浸泡的黄豆蒸熟,冷却后将熟制黄豆与面粉按照质量比为5:1混合,同时按照总质量的0.03‰接入米曲霉孢子粉,将物料置于35℃、相对湿度90%的环境培养48h,即制得酱油成曲,将酱油成曲与质量体积分数为25%的食盐水按照质量比为1:3混合,同时按照105个/g的量加入本发明所述鲁氏接合酵母,30℃发酵90d。按照将酱油醅与食盐水质量比为1:1加入质量体积分数为15%的食盐水,浸泡48h后抽取浸出液,即制得酱油。
采用固相顶空微萃取法对所述鲁氏接合酵母参与发酵的酱油与自然发酵的酱油中主要挥发性成分进行萃取,并使用岛津GCMS-TQ8040气质联用仪进行分析,结果表明,加入105个/g鲁氏接合酵母发酵的酱油,其挥发性成分中,醇和酯类的相对含量显著高于自然发酵的酱油。
表3接种所述鲁氏接合酵母发酵的酱油及自然发酵的酱油主要挥发性成分对比:
将使用所述鲁氏接合酵母发酵的酱油与自然发酵的酱油样品用蒸馏水稀释10倍,使用康光SC-80C色差仪对样品颜色进行测量,结果采用CIEL*a*b*色彩空间进行表示,结果表明,加入105个/g鲁氏接合酵母发酵的酱油,其色泽显著浅于自然发酵的酱油。
表4接种所述鲁氏接合酵母发酵的酱油及自然发酵的酱油色度的对比
样品名称 | L* | a* | b* |
使用所述鲁氏接合酵母发酵的酱油 | 40.63 | 10.24 | 20.61 |
自然发酵的酱油 | 33.02 | 9.80 | 19.55 |
实施例3:所述鲁氏接合酵母冻干菌剂的制备
将发明所述鲁氏接合酵母配制成干物质质量分数为30%的悬液,同时加入等体积质量分数为20%的海藻糖溶液,混匀后-26℃冻结(降温速率为3℃ /min),升华温度-40℃,压力10MPa。干燥后将物料分装入铝塑袋中,即得到所述鲁氏接合酵母的冻干菌剂。对菌粉稀释液进行菌落计数,结果表明,每克菌粉中的活菌数可达109cfu以上。
实验1:鲁氏接合酵母耐盐性的测定
将所筛选酵母菌以104细胞/mL接种于含有0%、5%、10%、15%、 20%、25%、30%NaCl的YM液体培养基中,30℃静置培养,每隔一段时间摇匀培养基,取2mL培养液于620nm测定吸光度。以培养时间为横坐标,吸光度为纵坐标,绘制生长曲线,由生长曲线可以看出,发明所述鲁氏接合酵母在含盐量为0%~20%的培养基中均可旺盛生长,稳定期培养液的吸光度均在1.0以上。具体结果见图1,鲁氏接合酵母在不同食盐含量的YM培养基中的生长曲线图。
实验2:鲁氏接合酵母在不同pH环境中的生长情况
将所筛选酵母菌以104细胞/mL接种于pH为2、3、4、6、8、10的YM 液体培养基中,培养基中同时加入5%的NaCl,30℃静置培养,每隔一段时间摇匀培养基,取2mL培养液于620nm测定吸光度,以培养时间为横坐标,培养液吸光度为纵坐标,绘制发明所述鲁氏接合酵母在不同pH环境下的生长曲线,具体结果见图2。
由图2生长曲线可以看出,发明所述鲁氏接合酵母在培养液pH 3~10时均可旺盛生长,在pH为4~10时,pH的增加会延长所述鲁氏接合酵母的迟滞期,但对最终的细胞密度影响不大。
根据上述说明书的揭示和教导,本发明所属领域的技术人员还可以对上述实施方式进行适当的变更和修改。因此,本发明并不局限于上面揭示和描述的具体实施方式,对本发明的一些修改和变更也应当落入本发明的权利要求的保护范围内。此外,尽管本说明书中使用了一些特定的术语,但这些术语只是为了方便说明,并不对本发明构成任何限制。
SEQUENCE LISTING
<110>四川省食品发酵工业研究设计院
<120>一株具有增香、减色功能的发酵酱专用鲁氏接合酵母及其应用
<130>2019
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SEQUENCE LISTING
<110>四川省食品发酵工业研究设计院
<120>一株具有增香、减色功能的发酵酱专用鲁氏接合酵母及其应用
<130>2019
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<213>鲁氏接合酵母菌
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Claims (3)
1.一株鲁氏接合酵母菌郫酿J028,其特征在于:该鲁氏接合酵母菌于2019年3月21日保藏于广东省微生物菌种保藏中心,保藏编号为GDMCC No.60616,分类命名为:Zygosaccharmyces rouxii。
2.利用权利要求1所述鲁氏接合酵母菌对发酵酱进行增香、减色的方法,其特征在于包括以下步骤:
1)将鲁氏接合酵母菌进行活化;
2)将步骤1)中活化后的鲁氏接合酵母菌接种于发酵酱中,接种量为105个/g。
3.如权利要求2所述的方法,其特征在于将鲁氏接合酵母菌进行活化的步骤为:将冻存的、斜面保藏的鲁氏接合酵母菌菌株或菌株的冻干菌剂接入含有5%NaCl的ym培养基中,于30℃的条件下培养50h。
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