酱油是以大豆、小麦和盐为原料，通过多种微生物发酵而成的中国传统调味品。生物酶是微生物发酵过程中改善酱油滋味、风味的有效手段。酱油的味道、香气和颜色之间的平衡作用赋予酱油独特的风味。在酱油酿造过程中，原料中的蛋白质和淀粉在多种酶的共同作用下水解为氨基酸和糖类。一方面，氨基酸和糖类之间的化学反应形成酱油饱满的色泽；另一方面，这些酶解产物不仅对酱油的口感有直接促进作用，同时被多种微生物进一步代谢为各种有机酸和芳香族化合物，从而产生独特的风味和香气。此外，米曲霉是酱油生产中必不可少的微生物，其可以产生各种酶用于原料的分解，对酱油的发酵起着至关重要的作用。该文重点介绍了酱油酿造过程中关键生物酶的分类、来源及其在酱油中的应用情况，讨论了相关的微生物改良技术和酶制剂在酱油酿造中的应用进展，并对现阶段存在的问题与未来的发展方向提出了展望，为改善原酿酱油品质提供理论支持。

Soy sauce is a traditional Chinese condiment that is produced through fermentation by a variety of microorganisms, whose raw materials include soybean, wheat, and salt. Enzymes are effective means for enhancing the taste and flavor of soy sauce during microbial fermentation. The unique flavor of soy sauce is derived from the balance between flavor, aroma, and color. In the process of soy sauce fermentation, the proteins and starch in the raw materials are hydrolyzed into amino acids and sugars under the combined action of various enzymes. On the one hand, the chemical reactions between amino acids and sugars lead to the rich color of soy sauce. On the other hand, these enzymatic hydrolysates directly enhance the taste of soy sauce, as well as are further metabolized by a variety of microorganisms into various organic acids and aromatic compounds, resulting in a unique flavor and aroma. In addition, Aspergillus oryzae is an essential microorganism in soy sauce production, producing various enzymes for the decomposition of raw materials and playing a vital role in the fermentation of soy sauce. In this paper, the classification and sources of key enzymes in soy sauce fermentation and their applications in soy sauce are introduced in detail. The application progress of related microbial improvement technology and enzyme preparation in soy sauce fermentation are also discussed. Furthermore, existing problems and future development trends are presented. The findings of this study provide theoretical support for improving the quality of original soy sauce.

国家自然科学基金项目（31972065）