The relationship between the volatile nitrogen-containing and sulfur-containing compounds, and salt-tolerant yeasts.

本研究对作为味噌香气成分的挥发性含氮和含硫化合物与形成味噌香气所必需的耐盐酵母之间的关系进行了研究。本研究的主要结果如下：1.确定了挥发性成分捕集装置的结构和分析方法。2.在上述研究课题上，采用葡萄糖和18种氨基酸的混合物，设计了味噌原料的排列和盐的排列，进行了试验。在未接种的酵母培养基和培养的酵母培养基中通常鉴定出的挥发性含氮化合物是乙酰基吡咯、吡嗪和具有含一个碳的侧链或具有含两个碳的侧链的吡嗪。吡嗪类和吡嗪类在培养的酵母培养基中有减少的趋势，几乎没有含氮化合物形成 ...更多信息 由耐盐酵母重新产生。另一方面，作为挥发性含硫化合物，二甲基二硫醚，二甲基三硫醚和甲硫醛被确定。此外，在培养的酵母培养基中，除了这些化合物之外，还形成了乙酸3-（甲硫基）丙酯和3-（甲硫基）-1-丙醇（甲硫氨醇）。酵母的培养物减少了在未接种的酵母培养基中鉴定的挥发性含硫化合物。培养基中这些化合物的减少速率在所测试的酵母中的鲁氏接合酵母S84（Z.rouxii）中更大。Z.rouxii消除这些化合物高达55.2- 99.4%。这些挥发性含硫化合物的形成和减少Z.rouxii也被确认在非接种的培养基和培养基中含有蛋氨酸作为唯一的氮源。此外，人们认识到，除了这些化合物之外，乙基3- 3.对两种味噌中挥发性含硫化合物进行了分析，其中一种是通常所说的无菌味噌，在其成熟过程中只有曲霉菌参与，另一种是使用传统的味噌，其通过使用酵母和乳酸菌以及曲霉菌来进行熟化。在这两种味噌油中，均鉴定出二甲基二硫醚、二甲基三硫醚和甲硫醛。发现这些化合物在无菌味噌中的量少于常规味噌。此外，在传统的味噌，乙基3-（甲硫基）丙酸和甲硫氨醇也确定了除了这些化合物。少

This study was carried out on the relationship between the volatile nitrogen-containing and sulfur-containing compounds which are important as aroma components of miso, and salt-tolerant yeasts essential for forming aroma in miso. Followings are the result of this study.1.The arrangement of the trapping apparatus for volatile components and the way of their analysis were established and reported.2.On the above study subject, examination was made using synthetic media consisting both of mixtures of glucose and 18 kinds of amino acids which had been designed in the arrangement of miso raw materials, and of salt. The volatile nitrogen-containing compounds commonly identified both in noninoculated yeast media and in cultured yeast media were acetylpyrrole, pyrazine and pyrazines with a side chain containing one carbon or with side chains containing two carbons in all. Pyrazine and pyrazines tended to decrease in cultured yeast media, and almost no nitrogen-containing compounds were formed … More anew by salt-tolerant yeasts. On the other hand, as volatile sulfur-containing compounds, dimethyl disulfide, dimethyl trisulfide and methional were identified. Further, in cultured yeast media, in addition to these compounds, 3-(methylthio)propyl acetate and 3-(methylthio)-1-propanol (methionol)were formed. The culture of yeasts decreased the volatile sulfur-containing compounds which had been identified in noninoculated yeast media. The rate of decrease of these compounds in cultured media was greater in Zygosacchromyces rouxii S84(Z.rouxii)in tested yeasts. Z.rouxii eliminated these compounds by as much as 55.2-99.4%. The formation and reduction of these volatile sulfur-containing compounds by Z.rouxii were also recognized both in noninoculated media and cultured media containing methionine as the sole nitrogen source. Moreover, it was recognized that, in addition to these compounds, ethyl 3-(methylthio)propanoate was formed by Z.rouxii.3.The analyzes were made on the volatile sulfur-containing compounds in two kinds of miso, using commonly called aseptic miso for one, in the maturation of which koji molds solely participate, and applying conventional miso for the other which develops maturation by the use of yeasts and lactic acid bacteria in addition to koji molds. In both misos, dimethyl disulfide, dimethyl trisulfide and methional were identified. These compounds were found to be less in amounts in the aseptic miso in comparison with in conventional miso. Besides, in conventional miso, ethyl 3-(methylthio)propanoate and methionol were also identified in addition to these compounds. Less