食品与发酵工业 >

2021 , Vol. 47 >Issue 9: 160 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025634

生产与科研应用

马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响

  • 刘梦 ,
  • 缪礼鸿 ,
  • 刘蒲临 ,
  • 王霜 ,
  • 高瑞杰
展开
  • (武汉轻工大学 生物与制药工程学院,湖北 武汉,430023)
硕士研究生(缪礼鸿教授为通讯作者,E-mail:miaowhpu@126.com)

收稿日期: 2020-09-11

  修回日期: 2020-10-15

  网络出版日期: 2021-06-03

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Effect of mixed liquid fermentation of Kluyveromyces marxianus and Saccharomyces cerevisiae on the flavor of Huangjiu

  • LIU Meng ,
  • MIAO Lihong ,
  • LIU Pulin ,
  • WANG Shuang ,
  • GAO Ruijie
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  • (School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

Received date: 2020-09-11

  Revised date: 2020-10-15

  Online published: 2021-06-03

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摘要

以糯米糖化液为发酵基质,对马克斯克鲁维酵母(Kluyveromyces marxianus)HY32在不同发酵温度、不同通气条件以及与酿酒酵母(Sacchromyces cerevisiae)TRADY混合发酵对黄酒风味物质和感官的影响进行了研究。结果表明,HY32在37 ℃下发酵的黄酒的乙醇体积分数为7.13%,是28 ℃发酵的2.19倍。与37 ℃发酵相比较,28 ℃发酵产生的异戊醇等高级醇含量显著降低,乙酸等有机酸含量显著提高。HY32菌株摇床发酵产生的乙酸乙酯含量是静置发酵的9.66倍。HY32与TRADY按1∶1混合发酵与单一TRADY发酵的酒精度无明显差异,但混合发酵黄酒样的乙酸乙酯和乙酸含量分别比单一酿酒酵母提高了2.46和1.31倍。高级醇(正丙醇、异丁醇、异戊醇和β-苯乙醇)总量是单一酿酒酵母发酵酒样高级醇含量的81.9%。经感官评定,混合发酵黄酒样口感爽口柔和,醇香浓郁,比单一酿酒酵母发酵的黄酒的口感和风味好。

关键词： 马克斯克鲁维酵母; 混合发酵; 黄酒; 风味物质; 发酵条件

本文引用格式

刘梦 , 缪礼鸿 , 刘蒲临 , 王霜 , 高瑞杰 . 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021 , 47(9) : 160 -167 . DOI: 10.13995/j.cnki.11-1802/ts.025634

Abstract

Fermentation performances of Kluyveromyces marxianus HY32 at different temperatures and aeration conditions were studied. Besides, the characteristics of Huangjiu (Chinese rice wine) fermented by K. marxianus HY32 and Saccharomyces cerevisiae TRADY were also analyzed. The single-and mixed-strain culture were carried out using saccharification liquid of glutinous rice. Results showed that ethanol content of Huangjiu fermented by HY32 at 37 ℃ was 7.13% vol, which was 1.2 times higher than that at 28 ℃. The contents of higher alcohols such as isoamyl alcohol were decreased while the contents of organic acids such as acetic acid were significantly increased at 28 ℃ compared with that at 37 ℃. The content of ethyl acetate raised to 1 369.69 mg/L in shaking flask fermentation, which was 9.66 times higher than that in static fermentation. There was no significant difference in ethanol contents between single-and mixed-strain culture (ratio 1∶1). In mixed-strain culture, contents of ethyl acetate and acetic acid were 2.46 times and 1.31 times higher than that fermented by S. cerevisiae TRADY, respectively. Total content of higher alcohols (include n-propanol, isobutanol, isoamyl alcohol and 2-phenylethanol) in mixed-strain culture was 81.9% of that in S. cerevisiae fermentation. Sensory evaluation showed that the aroma and taste of Huangjiu was softer and mellower in mixed-strain culture.

Key words： Kluyveromyces marxianus; co-culture; Huangjiu; flavor compound; fermentation conditions

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