为揭示食醋酒精发酵阶段酿造机理,跟踪取样3批食醋酒精发酵样品,采用HPLC检测食醋酒精发酵中非挥发性风味物质有机酸和氨基酸,并利用三代测序技术解析发酵醪液及酒曲中微生物群落结构,分析其对风味物质的影响。研究发现,食醋酒精发酵结束时酒精度为7%vol~9%vol,主要有机酸为乳酸和乙酸,17种氨基酸总量为692.61 mg/L,酒精度和氨基酸质量浓度均比传统酿造黄酒低。微生物群落组成简单,酒曲中主要细菌为地衣芽孢杆菌(Bacillus licheniformis),主要真菌为酿酒酵母(Saccharomyces cerevisiae),同时发酵醪中主要的微生物为戊糖乳杆菌(Lactobacillus pentosus)、副干酪乳杆菌(Lactobacillus paracasei)、柠檬酸明串珠菌(Leuconostoc citreum)、德氏乳杆菌(Lactobacillus delbrueckii)、解淀粉乳杆菌(Lactobacillus amylolyticus)以及酿酒酵母(S. cerevisiae),其均具有产酸特性。食醋酒精发酵阶段微生物群落结构简单且主导微生物具有产酸特性,对于食醋酒精发酵阶段有机酸的浓度和分布以及风味丰富度具有重大影响。
To reveal the brewing mechanism of vinegar alcohol fermentation stage, three batches of vinegar alcohol fermentation samples were tracked and sampled. The organic acids and amino acids in vinegar alcohol fermentation mash were detected by high performance liquid chromatography (HPLC), and the microbial community structure in fermentation mash and Jiuqu was analyzed by three-generation sequencing technology. It was found that, at the end of vinegar alcohol fermentation, the alcohol and the concentration of amino acids reached 7%-9%vol and 692.61 mg/L respectively, which were lower than Huangjiu. And it was also found that the main organic acids were lactic acid and acetic acid. Furthermore, through analyzing microbial community, the main bacteria and fungus were Bacillus licheniformis and Saccharomyces cerevisiae respectively in Jiuqu. And in the fermentation mash, Lactobacillus amylolyticus, Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus pentosus, Leuconostoc citreum and S. cerevisiae were the main species, and they could product a large amount of acid. The microbial community structure in the vinegar alcohol fermentation stage is simple, and the dominant microorganisms have the characteristics of acid production, which has a great impact on the concentration and distribution of organic acids and flavor richness in the vinegar alcohol fermentation stage.
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