摘要
酱油是一种液体调味品,主要以大豆或豆粕为原料,辅以小麦或麸皮,通过微生物的代谢作用发酵而成的。在发酵过程中,多种微生物群落及分泌的酶系相互作用,特别是米曲霉及其分泌的蛋白酶系分解原料中的蛋白,生成氨基酸、小分子肽等,赋予酱油独特的色、香、味。该文重点对酱油发酵过程中的米曲霉及其分泌的蛋白酶进行综述,旨在为选育米曲霉菌株、提高原料利用率及酱油品质提供借鉴。
Soy sauce is a liquid condiment made of soybean or soybean meal as raw materials,supplemented by wheat or bran,and fermented by the metabolic action of microorganisms.During the fermentation process,a variety of microbial communities interact with secreted enzyme systems.This interaction occurs especially between Aspergillus oryzae and its secreted protease systems,leading to the breakdown of proteins in the raw materials and the production of amino acids,small molecular peptides,and other compounds.Ultimately,this process contributes to the unique color,aroma,and taste of soy sauce.This paper reviewed the research on A.oryzae and its secreted protease during soy sauce fermentation to provide a reference for breeding Aspergillus oryzae strains,improving raw material utilization,and enhancing soy sauce quality.
作者
张霖靖
侯莎
高苏娟
屈春云
白卫东
刘功良
ZHANG Linjing;HOU Sha;GAO Sujuan;QU Chunyun;BAI Weidong;LIU Gongliang(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Academy of Contemporary Agricultural Engineering Innovations,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 528000,Guangdong,China;Guangdong Provincial Research Center of Brewing Microbiology Breeding and Fermentation Engineering Technology,Foshan 528000,Guangdong,China)
出处
《食品研究与开发》
2025年第5期196-203,共8页
Food Research and Development
基金
广东省重点建设学科科研能力提升项目(2021ZDJS005)
广东省省级农业科技创新及推广项目(2023KJ101)
广东省岭南特色食品科学与技术重点实验室(2021B1212040013)。
关键词
酿造酱油
微生物多样性
米曲霉
蛋白酶
酱油品质
fermented soy sauce
microbial diversity
Aspergillus oryzae
protease
quality of soy sauce
