耐盐乳酸菌添加对高盐稀态酱油风味的影响

摘要

In the fermentation process of high-salt liquid soy sauce,the addition of salt-tolerant lactic acid bacteria has a great influence on the final flavor components of soy sauce.Through adding salt-tolerant lactic acid bacteria on the 30th and 45th day of fermentation,research the content of total acids,saltless solids and flavor compounds.The results show that adding salt-tolerant lactic acid bacteria on the 45th day,the content of total acids,saltless solids and flavor compounds is higher than that adding and without adding salt-tolerant lactic acid bacteria on the 30th day.The research has laid a foundation for its future application in the industrial production of brewed soy sauce with good flavor.%高盐稀态酱油发酵过程中，耐盐乳酸菌的添加时间对于酱油最终风味成分的影响很大。通过分别在发酵30，45天添加耐盐乳酸菌、未添加乳酸菌发酵的酱油对照，研究总酸、无盐固形物、风味物质的含量。研究表明：发酵45天添加耐盐乳酸菌，总酸、无盐固形物、风味物质的含量均高于30天添加和未添加乳酸菌发酵的酱油对照，为其以后应用于工业生产酿造出风味良好的酱油打下基础。