高效超滤澄清除菌技术在酱油开发及产业化中的应用

一、背景 酱油是始创于我国,有着几千年悠久历史的传统调味品.目前我国酱油年产量达500万吨,占世界年产量的60%以上,年总产值超过200亿元.虽然我国采用高盐稀态发酵工艺生产的酱油的部分理化指标还优于日本和韩国产品,但由于我国调味品加工技术落后,长期以来市场上中、高档酱油产品一直由日本、韩国等国外产品主导,出现了我国虽为酱油生产大国却非酱油生产强国的现象.特别是目前国产酱油普遍存在的在货架期出现二次沉淀、酱油微生物学指标不高一直是困扰我国酱油行业的老大难问题,也是影响我国酱油产品出口及国际市场竞争力的主要因素.     

研究酱油中防腐剂的液相色谱法检测结果

近几年来食品安全成为民众们越来越关注的问题,特别是人们日常使用的食品调味剂——酱油,酱油在这几年被频频爆出添加化学药品,成为了"化学酱油"。在酱油中添加仿佛防腐剂可以有效防止酱油短时间内腐坏变质,但是,如果添加过多防腐剂,那么就会对人体带来伤害,因此,为了有效控制酱油中的防腐剂滥用问题,本文就着重分析采用液相色谱法检测酱油中防腐剂的结果。     

我们是怎样实现酱油生产不加酱色的

在毛主席无产阶级革命路线指引下,我厂从1954年起,就停止在酱油中加酱色了,多年来,我厂出的酱油一直是原色酱油。由于工艺操作方法的改进,取消加酱色不但没有影响酱油质量,而且使酱油更符合于卫生要求,同时还提高了酱油出品率。这里就把我们的作法叙述如下:     

利用啤酒糟为主料生产酱油工艺的研究

利用啤酒糟为主料生产酱油工艺的研究赵新海,徐国华,张庆华,罗辉芬（辽宁省微生物研究所．朝阳１２２０００）酱油是人们生活中不可缺少的调味品,随着人们生活中水平的提高,对酱油的需求越来越大。而随我国大豆种植面积的减少,使酿造酱油的主要原料豆粕供应紧张。因...     

酱油生产中用固定化乳酸细菌进行快速连续乳酸发酵

在酱油分批生产中,酱油醪的酶水解,乳酸发酵和乙醇发酵时间需要6个月。乳酸发酵在控制酱醪的pH和为酵母菌的乙醇发酵准备适合的条件是很重要的。乳酸发酵过程对酱油醪的质量控制也很重要,它能影响酱油的风味。研究表明,在酱油醪中加乳酸菌,对快速发酵是有效的。但需要在酱油醪发酵之前大量培养乳酸细菌。此外,乳酸细菌和酵     

酱油中黄曲霉毒素B1的风险评估

黄曲霉毒素B1(AFB1)是已知毒性最强的天然物质,在我国的酱油产品中普遍存在,对人体的危害及其严重,其安全性受到消费者的密切关注。为了解我国酱油中黄曲霉毒素B1的安全现状,建立我国酱油中黄曲霉毒素B1的应急对策,本文采用酶联免疫法(ELISA)对我国203个酱油样品中的AFB1含量进行了检测,并就现有的污染状况,从危害识别、危害描述、暴露评估和风险特征描述等方面对酱油中的AFB1进行了风险评估。     

解淀粉芽孢杆菌诱变育种及其突变株在降低酱油中氨基甲酸乙酯的应用

【目的】通过诱变育种提高解淀粉芽孢杆菌JY06利用精氨酸的能力,并将其用于降低酱油中的氨基甲酸乙酯及前体,从而提高酿造酱油的安全性。【方法】采用等离子诱变和紫外诱变两种诱变育种方法对解淀粉芽孢杆菌JY06进行突变,应用高通量筛选手段获得具有高精氨酸利用能力的突变株,验证突变株降低酱油中氨基甲酸乙酯的能力。【结果】获得了12株精氨酸利用能力提高的突变株,与出发菌株JY06相比,突变株C12和E6可使酱油中瓜氨酸含量分别降低了15.6%和14.7%,EC的含量分别降低了19.3%和13.1%。【结论】通过等离子诱变和紫外诱变进一步提高了解淀粉芽孢杆菌JY06降低酱油中EC及其前体瓜氨酸的能力,具有控制或减少酱油中生物危害物的应用潜力。     

应用固定化酵母菌提高低盐固态酱油质量的研究

本文采用聚乙烯醇作载体,通过包埋法将酵母菌固定化,制成φ3mm的固定化菌小球。应用在低盐固态发酵酱油的后发酵上,收到了良好的效果。该固定化菌在盐含量为15％以上的酱油中长期浸泡,强度和弹性良好,包埋的菌体生长、繁殖可达10~9/g载体。该固定化菌连续使用两个月,活力仍保留80％以上。固定化菌处理的酱油经气相色谱分析,某些微量成分明显增加,其中乙醇含量可增大至原酱油的20倍以上。酱油作为调味品,在我国已食用多年。传统工艺酿造酱油,由于酱醪的泥浆态和高食盐含量,酱醪发酵需要半年以     

酱醪中魏斯氏菌的分离及特性分析

【背景】魏斯氏菌广泛存在于发酵食品中,它们与食品发酵进程和风味物质的形成密切相关。酱油发酵过程酱醪中细菌的优势菌属是魏斯氏菌,研究魏斯氏菌的生理和代谢特性对于揭示菌株对环境的适应性和与酱油发酵相关的功能具有重要意义。【目的】从酱油酱醪中分离获得魏斯氏菌属中主要种的菌株,研究它们在酱油发酵过程的数量变化以及菌株的生理和生化特性,阐明菌株对酱油发酵体系的适应性和与酱油发酵相关的特性。【方法】通过菌株绝对数量的定量分析和耐受性比较,以及考察高盐条件下魏斯氏菌合成短链脂肪酸、胞外多糖、生物胺和氨基甲酸乙酯或其前体等特性,研究各类魏斯氏菌对酱油发酵和其安全性的影响。【结果】从高盐稀态酱油的酱醪中共分离得到16株魏斯氏菌,分别属于融合魏斯氏菌(Weissella confusa)、类肠膜魏斯氏菌(Weissellaparamesenteroides)和食窦魏斯氏菌(Weissellacibaria)。其中类肠膜魏斯氏菌可耐受高盐条件,是酱醪中魏斯氏菌属的主要菌种。它们合成短链脂肪酸的能力高于融合魏斯氏菌和食窦魏斯氏菌。酱醪来源的魏斯氏菌合成氨(胺)类危害物的特性区别较大,类肠膜魏斯氏菌的部分菌株产生物胺并可利用精氨酸积累瓜氨酸,食窦魏斯氏菌则能够降解多种生物胺。【结论】揭示了酱醪中主要魏斯氏菌的耐盐特性、在较低温度下生长情况和物质代谢规律,对于阐明魏斯氏菌与酱油发酵相关的功能和特性以及对酱油加工过程安全控制具有重要意义。     

玫瑰酱油研制报告初探

本文介绍了利用玫瑰废渣酿造酱油的实验。试验结果证明,用玫瑰花渣与其它原料混合可生产出味道鲜美,具有玫瑰风味的酱油。     

高盐稀醪酱油发酵原油中微生物区系研究

对传统的高盐稀醪酱油发酵过程中的正常原油和异常原油中的微生物区系进行了分析,并对主要的细菌和酵母菌进行了菌种鉴定。同时,初步探讨了温度对原油中微生物区系的影响。实验结果表明,正常原油和异常原油中细菌总数、芽孢菌数、肠道杆菌、乳酸菌数和厌氧菌数没有明显差异,而酵母菌数和耐盐菌数有明显的差异。正常原油中优势酵母为球拟酵母属(Torulopsis)和酵母属(Saccharomyces),分别占酵母总数的55.9%和35.3%。异常原油中优势酵母为毕赤酵母属(Pichia)、假丝酵母属(candida)和酵母属(Saccharomyces),分别占酵母总数的62.8%、17.9%和9.0%。     

Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities

The active ingredients and bioactivities (anti-oxidant, anti-tyrosinase, anti-proliferative and estrogenic activities) of soybean and soybean products (Cheonggukjang, Meju, Makjang, Doenjang and soy sauce) produced by different fermentation processes were compared. There were high correlations between active ingredients and bioactivities. Free phenolic acids extracted from soybean products were identified and quantified by gas chromatography/mass spectrometry (GC/MS). Overall, the components and activities in fermented soybean products were different than those in soybeans. Total phenolic content (TPC), protein content (PC) and anti-oxidant activity increased as fermentation time increased. TPC and PC showed strong negative correlations with anti-oxidant activity. Doenjang and soy sauce, two long-term fermented products, showed lower total flavonoid content (TFC) and estrogenic activities than short-term fermented soybean products. This might be explained by the decomposition and hydrolysis of flavonoids due to the long fermentation time and high temperature. Strong anti-proliferative activity against cancer cell lines, which was highly correlated with TFC, was found in Meju and Cheonggukjang. Soybean and all fermented products except Meju exhibited effective tyrosinase inhibitory activities. Fermented products showed stronger estrogenic activity than soybeans, which was highly correlated with syringic acid.     

大豆优异种质资源的利用与创新

黑龙江省农科院利用已获得的具有野生大豆(含半野生大豆)多花荚、多分枝、高蛋白等有益性状基因的优异种间杂交新种质(G.max×G.soja)与栽培大豆(G.max)回交,一方面继续拓宽大豆育种遗传基础,另一方面改善现有种间杂交种质的农艺性状和品质,并提高产量水平,已选育出外贸制纳豆、豆芽、制酱及青瓤黑豆等特用大豆品种(系).实践表明,利用野生大豆及种间杂交新种质,对拓宽大豆育种遗传基础,提高大豆育成品种水平,尤其对特用大豆品种(系)的选育是有效可行的.     

传统腌酵调味食品中真菌的概述

文中对豆酱、酱油、腐乳等主要的传统盐腌发酵调味食品的真菌进行了归纳总结。为发酵食品生产中有益真菌菌种的开发应用以及发酵过程中微生态的研究提供了数据,并为食品安全标准的制定、有害真菌的识别与防治提供了相关依据。     

Effect of pretreatment with paste and sauce extract made using Tenebrio molitor larvae on ethanol‐damaged HepG2 cells

In this study, we made koji using protein‐rich Tenebrio molitor larvae (TML) inoculated with Aspergillus oryzae, and then used the koji to prepare a paste and a sauce. The TML koji showed the highest amino nitrogen, protease activity, and free amino acids content when it was fermented for 72 h after inoculation with 0.8% A. oryzae. The koji was aged in 20% saltwater for 50 days, and then the paste and sauce were separated. To evaluate the effect of TML paste and sauce on ethanol (EtOH)‐damaged hepatocytes, aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) were measured in EtOH‐treated HepG2 cells after pretreatment with TML paste and sauce extract. As a result, we confirmed that TML paste and sauce extracts lowered the AST and ALT content in the medium, compared to soybean sauce and paste extracts. TML paste and sauce extract significantly reduced the expression of tumor necrosis factor (TNF)‐α and interleukin (IL)‐6, a biomarker of inflammation, and significantly increased the activity of the antioxidants superoxide dismutase (SOD) and reduced glutathione (GSH) in proportion to the amount of TML added to the paste and sauce. These results suggest that the intake of TML paste and sauce, a new type of fermented food made from insects, may provide effective protection to the liver against hepatocyte injury by EtOH via anti‐inflammatory and antioxidative effects.     

Characterization of Aspergillus oryzae aspartyl aminopeptidase expressed in Escherichia coli

To characterize aspartyl aminopeptidase from Aspergillus oryzae, the recombinant enzyme was expressed in Escherichia coli. The enzyme cleaves N-terminal acidic amino acids. About 30% activity was retained in 20% NaCl. Digestion of defatted soybean by the enzyme resulted in an increase in the glutamic acid content, suggesting that the enzyme is potentially responsible for the release of glutamic acid in soy sauce mash.     

Involvement of meso-α,∊-Diamino-pimelate D-Dehydrogenase in Lysine Biosynthesis in Corynebacterium glutamicum

To characterize aspartyl aminopeptidase from Aspergillus oryzae, the recombinant enzyme was expressed in Escherichia coli. The enzyme cleaves N-terminal acidic amino acids. About 30% activity was retained in 20% NaCl. Digestion of defatted soybean by the enzyme resulted in an increase in the glutamic acid content, suggesting that the enzyme is potentially responsible for the release of glutamic acid in soy sauce mash.     

Stimulation of protease production byAspergillus oryzae with oils in continuous culture

Summary The effect of soy sauce oil and various other oils on protease production by Aspergillus oryzae NISL 1913 was studied in chemostat cultures (dilution rate=0.02 h^–1). Soy sauce oil was consumed as a carbon source by the cells and also accelerated protease production. When soy sauce oil was used as sole carbon source, the specific protease production rate was 2.89 protease units·(mg dry weight of mycelium)^–1·h^–1, which was threefold higher than that with starch. The specific protease production rate with linoleic acid, oleic acid, Tween 80 and soybean oil exhibited similar values to that with soy sauce oil but the fatty acids with carbon chains shorter than six, such as caproic acid and acetic acid, did not stimulate protease production. The oils did not cause an increase in other exocellular enzymes such as -amylase, indicating that the protease production was selectively stimulated by the oils. Offprint requests to: Y. Fukushima     

Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods

The ability of fungi used in the preparation of fermented soybean foods to metabolize the soy isoflavones daidzein and genistein was investigated. A total of 21 fungal strains from dou-chi, miso, sake, soy sauce, and sufu were screened. The genera of the tested fungi included Actinomucor, Aspergillus, Candida, Debaryomyces, Monascus, Mucor, Rhizopus, Saccharomyces, and Zygosaccharomyces. The results were that all tested Aspergillus strains from these soybean foods, including five A. oryzae strains, one A. sojae strain, and one A. tamarii strain, metabolized both daidzein and genistein. In contrast, no other tested fungi from the fermented soybean foods metabolized either daidzein or genistein. The metabolites of daidzein and genistein by Aspergillus strains were identified as 8-hydroxydaidzein and 8-hydroxygenistein, respectively, based on their mass, (1)H-, and (13)C-NMR spectra.     

Survey of aflatoxin-producing fungi in certain fermented foods and beverages in Thailand

Aflatoxin-producing fungi were found in fermented foods and beverages: fermented rice (kaomak), soybean sauce (taotjo), peanut butter, soy sauce (shoyu), Thai red and white wine, and rice sugar wine. These foods were extracted directly and tested for aflatoxins by thin-layer chromatography (TLC) and high pressure liquid chromatography (HPLC).Four strains of aflatoxin-producing fungi were isolated from peanut butter, taotjo, and shoyu. Direct extracts of 10% of the peanut butters tested and 5% of the kaomak tested contained large amounts of aflatoxins. The HPLC procedure used in this experiment utilized chloroform-ethyl acetate (31)