食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 145 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034239

研究报告

鲊辣椒生香酵母的分离筛选鉴定及其应用研究

  • 姚红 ,
  • 尹小庆 ,
  • 颜宇鸽 ,
  • 阚建全 ,
  • 武运 ,
  • 戚晨晨 ,
  • 王治国 ,
  • Sameh AW AD ,
  • Amel IBRAHIM ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(中匈食品科学合作研究中心,重庆,400715)
    3(川渝共建特色食品重庆重点实验室,重庆,400715)
    4(西藏自治区农牧科学院农产品开发与食品科学研究所,西藏 拉萨,850030)
    5(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    6(新疆新康农业发展有限公司,新疆 乌鲁木齐,830022)
    7(亚历山大大学 农学院,埃及 亚历山大,21532)
第一作者:硕士研究生(杜木英副教授为通信作者,E-mail:muyingdu@swu.edu,cn)

收稿日期: 2022-11-08

  修回日期: 2022-12-16

  网络出版日期: 2023-09-27

基金资助

中-埃传统发酵食品中功能菌株挖掘及其创新应用(2022YFE0120800);重庆市现代山地效益农业调味品产业技术体系创新团队项目[2022]6号;新疆维吾尔族自治区高层次人才引进工程项目

收起

Application of an aroma-producing yeast isolated from natural fermented Zha-chili

  • YAO Hong ,
  • YIN Xiaoqing ,
  • YAN Yuge ,
  • KAN Jianquan ,
  • WU Yun ,
  • QI Chenchen ,
  • WANG Zhiguo ,
  • Sameh AWAD ,
  • Amel IBRAHIM ,
  • DU Muying
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Institute of Agricultural Products Development and Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850030, China)
    5(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    6(Xinjiang Xinkang Agricultural Development Co.LTD., Urumqi 830022, China)
    7(Faculty of Agriculture, Alexandria University, Alexandria 21532, Egypt)

Received date: 2022-11-08

  Revised date: 2022-12-16

  Online published: 2023-09-27

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摘要

从自然发酵鲊辣椒中以嗅闻法结合总酯含量作为生香酵母的筛选依据分离筛选到1株生香酵母,经鉴定并分类命名为库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)Y50,为探究该菌株混菌发酵生产鲊辣椒的品质提升作用,将Y50与植物乳杆菌混合发酵鲊辣椒(C),以自然发酵的鲊辣椒(A)以及接种植物乳杆菌发酵的鲊辣椒(B)为对比研究对象,对3种鲊辣椒的基本理化指标、辣椒碱、有机酸和挥发性成分进行比较分析。结果表明,3种鲊辣椒pH值、总酸、亚硝酸盐、胡萝卜素含量较为接近,但鲊辣椒C中有机酸含量达(25.46±0.32) g/kg,比鲊辣椒A和鲊辣椒B分别高出57.8%和32.2%。鲊辣椒A、B、C中分别检出挥发性风味物质90种、67种和72种,其中鲊辣椒C的挥发性物质含量最高,为(10 101.11±99.04) μg/kg,酯类、醇类、醛类、酸类挥发性物质含量均有提高,相比A、B分别提升了75%、358%、106%、23%和102%、59%、68%、51%,赋予鲊辣椒更浓郁的酯香、花香和果香,说明添加生香酵母Y50能提升鲊辣椒整体的风味品质,通过气味活度值(odor activity value,OAV)的计算,共检出22种OAV>1的香气化合物,这些关键香味物质赋予了鲊辣椒特有的香气特征,其中β-紫罗兰酮、2-甲基丁酸乙酯、己酸己酯、正庚醇、(+)-柠檬烯、庚醛、愈创木酚是构成鲊辣椒C风味的关键物质。试验表明Y50具有进一步应用于鲊辣椒生产的潜力。

关键词： 鲊辣椒; 生香酵母; 分离鉴定; 混菌发酵; 有机酸; 挥发性成分; 香气活度值

本文引用格式

姚红 , 尹小庆 , 颜宇鸽 , 阚建全 , 武运 , 戚晨晨 , 王治国 , Sameh AW AD , Amel IBRAHIM , 杜木英 . 鲊辣椒生香酵母的分离筛选鉴定及其应用研究[J]. 食品与发酵工业, 2023 , 49(17) : 145 -152 . DOI: 10.13995/j.cnki.11-1802/ts.034239

Abstract

An aroma-producing yeast is isolated and screened from natural fermented Zha-chili by the olfactory method combined with the content of total ester, which is identified and classified as Pichia kudriavzevii Y50. To explore quality improvement of Zha-chili produced by mixed fermentation, Y50 and Lactobacillus plantarum fermentation Zha-chili (C), natural fermentation Zha-chili (A), and L. plantarum fermented Zha-chili (B) for research object, the basic physical and chemical indexes of three kinds of Zha-chili, capsaicin, organic acids and volatile components were comparatively analyzed. The results showed that the pH values, total acid, nitrite and carotene contents of three kinds of Zha-chili were similar, but the organic acid content of Zha-chili C was (25.46±0.32) g/kg, which was 57.8% and 32.2% higher than that of Zha-chili A and B, respectively. 90, 67 and 72 volatile flavor substances were detected from Zha-chili A, B and C, among which the volatile substance content of Zha-chili C was the highest of (10 101.11±99.04) μg/kg, and the volatile substance content of esters, alcohols, aldehydes, and acids had improved, compared to A and B, respectively by 75%, 358%, 106%, 23% and 102%, 59%, 68%, 51%, making the Zha-chili stronger ester, floral and fruit scent, which indicated that aroma-producing yeast Y50 could improve the overall flavor quality of Zha-chili. Through the calculation of odor activity value (OAV), 22 aroma compounds with OAV>1 were detected. These key aroma compounds gave Zha-chili unique aroma characteristics, among which β-ionone, 2-methylbutyrate, caproate, n-heptanol, (+) -limonene, heptanal and guaiacol were the key ingredients of Zha-chili C flavor. The results showed that Y50 had application potential in Zha-chili production.

Key words： Zha-chili(fermented pepper); aroma-producing yeast; separation and identification; mixed fermentation; organic acids; volatile components; odor activity value

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