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

研究了味增香气成分中重要的挥发性含氮、含硫化合物与味增香所必需的耐盐酵母菌之间的关系。本研究的结果如下：1.建立并报道了挥发性成分捕集装置的布置及其分析方法。2.在上述研究对象上，采用按味索原料布置设计的葡萄糖和18种氨基酸混合物和食盐的合成介质进行检测。在未接种和培养的酵母菌中常见的挥发性含氮化合物有乙酰吡咯、吡嗪和吡嗪，它们的侧链都含有一个碳或两个碳。在酵母菌培养上清液中，吡嗪和吡嗪有减少的趋势，几乎不形成含氮化合物…更多的是耐盐性酵母的更新。另一方面，鉴定出挥发性含硫化合物有二甲基二硫化物、二甲基三硫醚和甲缩醛。此外，在酵母培养基中，除了这些化合物外，还生成了3-(甲硫基)-乙酸丙酯和3-(甲硫基)-1-丙醇(甲硫醇)。酵母菌的培养降低了未接种酵母菌培养基中已鉴定出的挥发性含硫化合物。在供试酵母菌中，鲁氏酵母S84(Z.rouxii)培养上清液中这些化合物的下降速率较大。Z.rouxii消除了这些化合物高达55.2-99.4%。在未接种和以蛋氨酸为唯一氮源的培养条件下，鲁氏酵母也发现了这些挥发性含硫化合物的形成和还原。此外，人们还认识到，除了这些化合物外，3-甲硫基丙酸乙酯也是由Z.rouxi形成的。3.对两种酱油中的挥发性含硫化合物进行了分析，一种是用通常所说的无菌味增，曲霉单独参与的成熟；另一种是用常规的味索，除了曲霉外，还利用酵母菌和乳酸菌进行成熟。在两种MISO中均鉴定出二甲基二硫醚、二甲基三硫醚和甲缩醛。研究发现，在无菌味增中，这些化合物的含量比在常规味增中要少。此外，在传统的味精中，除了这些化合物外，还发现了3-(甲硫基)丙酸乙酯和甲硫醇。较少

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