低鹽醬油發酵技術的開發

Technology Development of low-salt soy sauce fermentation

張俊淋(Chun–Lin Chang)

指導教授 ： 楊源昌

國立虎尾科技大學/文理學院/生物科技研究所/碩士(2011年)

https://doi.org/10.6827/NFU.2011.00094

摘要

本研究為開發不同低鹽發酵技術來提升醬油品質及保存效果並降低生產生成本。菌株來源分別從台式泡菜、酸菜發酵液及向食品工業研究所購自菌株，分別篩選適合乳酸菌測定包括生化測試、菌株16s rDNA鑑定、耐鹽測試、耐熱測試、耐酸測試及抑菌測試。鑑定結果，由蔬菜發酵液所篩選出乳酸菌鑑定為Lactobacillus fermentum。再上述實驗結果中選出Lactobacillus fermentum NO.7、8和Lactobacillus plantarum BCRC10069 、BCRC12251及 Lactobacillus brevis BCRC12945共五株進行醬油釀造測試。醬油的製作以脫脂大豆片和小麥作原料(6:4)混合進行180天釀造。實驗組有七組分別添加不同菌株進行發酵，控制組為不添加菌株作為比較。醬油分析實驗包括總氮、甲醛態氮、胺基態氮、pH值、酸度、褐變程度、還原糖及鹽度測定。在釀造過程中實驗組分別在105和125天加入一定比例的菌液和葡萄糖水進行發酵，期間取樣六次進行分析。結果顯示在釀造第165天的取樣所含的醬油指標成份總氮、甲醛態氮、胺基態氮含量最高，鹽度也低於12%，符合台灣之中國國家準局CNS在薄鹽醬油之規定。

關鍵字

乳酸菌 ； 低鹽醬油 ； 鹽濃度

並列摘要

This study for the development of various low-salt soy sauce fermentation technology to improve quality and save the result and reduce the production of raw costs. Isolates originating from the desktop pickles, sauerkraut and purchased from the Food Industry Research and Development Institute strain, were selected for determination of lactic acid bacteria, including biochemical tests, 16S rRNA identification, tolerance testing, heat testing, acid test and inhibition test. Identification results, selected of vegetables broth the strain Lactobacillus fermentum. Selected in the above results, Lactobacillus fermentum NO.7, 8, and Lactobacillus plantarum BCRC10069, BCRC12251 and Lactobacillus brevis BCRC12945. The production of soy sauce to defatted soybean and wheat as raw material (6:4) mixed for 180 days fermentation. Were divided into seven groups of different strains were added to the fermentation, the control group without adding strain for comparison. Analysis of experimental soy sauce, TN%, FN%, AN%, pH, acidity, browning degree, reducing sugar and salinity. In the experimental group in the brewing process in the 105 and 125 days, respectively, adding a certain percentage of the bacterium and glucose fermentation, during the six samples for analysis. The results showed that 165 days in the brewing of soy sauce samples contained in the index content of TN%, FN%, AN% content, and salinity is also lower than 12%, in line with national standards Bureau of CNS provisions in the thin salt soy sauce

並列關鍵字

Lactic acid bacteria ； low-salt soy sauce ； salt concentration

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