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- Title
外源添加物对酱油发酵的影响.
- Authors
张玉洁; 张彦民; 王菲; 赵国忠
- Abstract
The soy sauce fermentation process without any additional additives (S0) was compared with the samples added with yeast extract (S1), Zygosaccharomyces rouxii (S2) and Lactobacillus plantarum (S3) to investigate the effect of exogenous additives on soy sauce fermentation. The results showed that the basic physicochemical indexes of treatment group were improved, and the amino acid nitrogen of sample S1 increased by 21% compared with sample S0. The results of microbial diversity showed that the proportion of Tetragenococcus decreased by 24.3%-39.4% in the three treatment groups, while the proportion of Lactobacillus increased. The volatile flavor substances of four kinds of soy sauce were analyzed by GC-MS. It was found that samples S1 and S3 had 16 more flavor compounds than sample S0, the content of esters in sample S1 was 2.8 times that of sample S0, and the acids in sample S3 was 42.9 times that of sample S0. The sensory evaluation results showed that the addition of exogenous substances improved the main flavor of soy sauce, the typical flavor was prominent, and the overall flavor of soy sauce was obviously improved. The results showed that exogenous additives could improve the quality of soy sauce, especially yeast extract.
- Subjects
SOY sauce; LACTOBACILLUS plantarum; YEAST extract; FLAVOR; MICROBIAL diversity; SENSORY evaluation
- Publication
China Brewing, 2022, Vol 41, Issue 4, p152
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.04.025