妥甸酱油发酵功能菌株筛选及应用

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DOI：10.3969/j.issn.1000-9973.2025.05.006

中图分类号：TS264.21 文献标志码：A 文章编号：1000-9973（2025）05-0037-11

Screening and Application of Functional Strains for Fermentation of Tuodian Soy Sauce

WU Quan-rong，ZHANG Hui，HU Yong-jin，ZHU Ren-jun

College of Food Science and Engineering，Yunnan Agricultural University， Kunming 65O201，Chi1

Abstract： Tuodian soy sauce is a special product of Shuangbai region in Yunnan. The relationship between the formation of its excellent quality and microorganisms is not clear. At present，there are mainly problems such as low utilization rate of raw materials，unstable flavor quality，difficulty in precise and stable control of fermentation process，and long fermentation period. In this study，the dominant microorganisms in the mash of Yunnan Tuodian soy sauce are isolated and identified，and three strains with strong enzyme production capacity and high sensory scores are screened out，which are mixed to make fermentation agent and applied for soy sauce fermentation，so as to optimize the soy sauce production process. The results show that the ratio of XT6-5，RT5-3 and JT7-3 is 3：3：2 ： The optimal fermentation process parameters are fermentation temperature of 41∘C ，inoculation amount of 6% and salt concentration of 8% . When the fermentation is completed，the content of amino acid nitrogen of mash is 0.936g/100g ，and the sensory score is 78. 4 points. This study has provided a theoretical basis for improving the quality stability of Tuodian soy sauce.

Key words： soy sauce; screening of bacteria; mixed fermentation agent; process optimization

酱油作为中国传统的调味品之一，已有2000多年的酿造历史，由自然接种和混合培养发酵而成，微生物群落在其风味的形成中起着重要的作用[1]。（剩余13425字）