Zhang Jiran, Du Guocheng, Chen Jian, Fang Fang
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.
Biotechnol Lett. 2016 Oct;38(10):1723-31. doi: 10.1007/s10529-016-2147-7. Epub 2016 Jun 20.
To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production.
Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content.
B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.
减少酱油酿造过程中酱醪中精氨酸消耗菌产生的瓜氨酸量。
从酱醪中分离出解淀粉芽孢杆菌JY06，该菌株耐盐，精氨酸消耗能力高且瓜氨酸积累能力低。在发酵过程中添加解淀粉芽孢杆菌JY06后，酱油中瓜氨酸浓度从26.8 mM降至5.1 mM，灭菌后氨基甲酸乙酯从97 μg kg(-1)降至17 μg kg(-1)。通过增加酯含量改善了酱油的香气。
解淀粉芽孢杆菌JY06是一种有益菌，可用于酱油发酵以消除氨基甲酸乙酯并增强酱油风味。
