Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation
Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation
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减少酱油发酵过程中瓜氨酸积累的解淀粉芽孢杆菌菌株的表征
DOI：
10.1007/s10529-016-2147-7
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发表时间：
2016-10-01
影响因子：
2.7
通讯作者：
Fang, Fang
中科院分区：
文献类型：
--
作者：
Zhang, Jiran;Du, Guocheng;Fang, Fang
在酱油生产过程中，为了减少酱醪中消耗精氨酸的细菌所产生的瓜氨酸的量，从酱醪中分离出了解淀粉芽孢杆菌JY06，这是一种耐盐菌株，具有高消耗精氨酸能力和低瓜氨酸积累能力。在发酵过程中添加解淀粉芽孢杆菌JY06后，瓜氨酸浓度从26.8毫摩尔降低到5.1毫摩尔，酱油中氨基甲酸乙酯在灭菌后的含量从97微克/千克降低到17微克/千克。通过增加酯类含量，酱油的香气得到了改善。解淀粉芽孢杆菌JY06是一种有益的细菌，可用于酱油发酵以消除氨基甲酸乙酯并增强酱油的风味。
Objectives:To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production.Results: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.Conclusions: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.