Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
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DOI：
10.1021/jf904548u
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发表时间：
2010-04
影响因子：
6.1
通讯作者：
S. Yoshikawa;H. Kurihara;Y. Kawai;K. Yamazaki;Akira Tanaka;T. Nishikiori;Tomoki Ohta
中科院分区：
文献类型：
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作者：
S. Yoshikawa;H. Kurihara;Y. Kawai;K. Yamazaki;Akira Tanaka;T. Nishikiori;Tomoki Ohta
将大麦曲（用米曲霉蒸制和成型的大麦）和耐盐微生物（HTM）、鲁氏接合酵母、多功能念珠菌和嗜盐四联球菌以九种不同的组合在与工业鱼露生产类似的非无菌条件下将鲑鱼酱糊状物接种，并在 35 +/- 2.5 摄氏度下发酵 84 小时。天。研究了发酵过程中化学成分、颜色和感官特性的变化。在发酵过程中使用大麦曲可增加游离氨基酸含量，并增强鱼露的褐变效果。耐盐酵母（HTY）产生乙醇并通过消耗还原糖来抑制褐变。接种鱼露醪中的鲁氏Z. rouxii产生2-苯基乙醇(2-PE)和4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮(HEMF)，鱼露醪中接种C. Versatilis产生4-乙基愈创木酚(4-EG)，被称为酱油中的特征风味化合物，为鱼露增添酱油般的风味。因此，接种 HTM 和大麦曲可有效赋予鱼酱产品类似酱油的风味并增加游离氨基酸和乙醇含量。
Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.