近年来,由于非酿酒酵母属酵母发酵能够产生更多的风味物质,备受酿酒师的青睐。马克斯克鲁维酵母(Kluyveromyces marxianus)是一种食品安全级的非常规酵母,可用于生产生物酶、木糖醇和芳香化合物等。该研究以Saccharomyces bayanus SAF作为对照,通过发酵苹果酒的化学成分和抗氧化活性对比分析,研究了K.marxianus酿造苹果酒的特征。在25～35 ℃条件下,K.marxianus能够在96 h内完成乙醇发酵,产量约56.8 g/L。顶空固相微萃取-气相色谱-质谱(head space-solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析结果表明,K.marxianus发酵产生的乙酸-3-甲基-1-丁酯、辛酸乙酯、己酸乙酯等酯类物质的均高于S.bayanus。2种苹果酒液相色谱-质谱联用仪(liquid chromatograph mass spectrometer,LC-MS)分析鉴定出41种抗氧化成分,其中K.marxianus苹果酒的总多酚含量比SAF苹果酒高出约17.5%。
Non-Saccharomyces yeasts recently become promising winemakers due to the abilities to bring more varieties flavors. Kluyveromyces marxianus is a GRAS non-Saccharomyces yeast that had been used for productions of enzymes, xylitol, and aroma compounds. Using the Saccharomyces bayanus as a comparison, the ability of K. marxianus in cidermaking was evaluated and the chemical compositions and antioxidant activities of cider were analyzed. Alcoholic fermentation with K. marxianus could be accomplished before 96 h over the temperatures ranging from 25 to35 ℃, with approximately 56.8 g/L ethanol yield. Head space-solid phase micro exaction-gas chromatography-mass spectrometry revealed that K. marxianus produced more contents of esters than S. bayanus during cidermaking, such as 1-butanol-3-methyl-acetate, octanoic acid ethyl ester, and hexanoic acid ethyl ester. Liquid chromatography-mass spectrometry analyses identified 41 antioxidant components in both ciders, and the total polyphenols in the K. marxianus Fim-1 cider were 17.5% higher than that of the S. bayanus cider.
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