摘要
从发酵后期的生抽酱醪中分离得到一株产酸菌,根据溶钙圈、显微形态、菌落特征及生理与生化特征等确定其为可产酸酵母。在不同食盐质量浓度下测定该酵母的耗糖量以及生长量,可以发现该产酸酵母在22g/100mL的食盐质量浓度条件下依然能够生长,并产生酸性物质。纸层析和气相色谱法表明该酵母的产酸类型为乳酸。随着食盐质量浓度的增大,发酵液的乳酸含量下降。当培养基中食盐质量浓度为16g/100mL时,培养8d后发酵液中乳酸含量为1.94%。
A strain with acid-producing ability identified based on calcium-dissolving ring,micro-morphology and colony characteristics,physiological and biochemical properties was isolated from late fermentation of soy sauce mash.Glucose consumption and growth of this strain were determined under various salt concentrations.This acid-producing yeast still grew well under the condition of 22 g/100 mL NaCl and produced acidic materials.Moreover,this strain was confirmed to be lactic acid type yeast by paper chromatography and gas chromatography.The increasing concentration of NaCl could result in the decrease of lactic acid content in fermentation broth.The lactic acid content was 1.94%（V/V） after 8 days of fermentation in the medium with 16 g/100 mL NaCl.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期219-222,共4页
Food Science
基金
厦门市科技局资助项目(3502Z20071102)
关键词
耐盐产酸酵母
乳酸
溶钙圈
酱醪
salt-tolerant and acid-producing yeast
lactic acid
calcium-dissolving ring
soy sauce mash
