综述与专题评论

非酿酒酵母在酒类酿造过程中的微生物相互作用及功能特性研究进展

  • 李海峰 ,
  • 李砷 ,
  • 牟志勇 ,
  • 陆思予 ,
  • 艾连中 ,
  • 夏永军 ,
  • 王应洋 ,
  • 赵志伟 ,
  • 王雨馨 ,
  • 杨昳津
展开
  • (上海理工大学 健康科学与工程学院,上海,200093)
第一作者:硕士研究生(杨昳津副研究员为通信作者,E-mail:soliaran@163.com)

收稿日期: 2023-11-10

  修回日期: 2023-12-19

  网络出版日期: 2024-05-09

基金资助

国家自然科学基金面上项目(32372307);上海市科技兴农技术培育项目(2022-02-08-00-12-F01102);中国科协青年人才托举工程项目(YESS20220128);上海食品微生物工程技术研究中心项目(19DZ2281100)

Research progress on microbial interaction and functional characteristics of non-Saccharomyces yeasts in wine brewing process

  • LI Haifeng ,
  • LI Shen ,
  • MU Zhiyong ,
  • LU Siyu ,
  • AI Lianzhong ,
  • XIA Yongjun ,
  • WANG Yingyang ,
  • ZHAO Zhiwei ,
  • WANG Yuxin ,
  • YANG Yijin
Expand
  • (School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2023-11-10

  Revised date: 2023-12-19

  Online published: 2024-05-09

摘要

不同于酿酒酵母(Saccharomyces cerevisiae),非酿酒酵母(non-Saccharomyces yeasts)发酵能力弱,乙醇耐受性低,难以充当酒精发酵的主要菌株,但其代谢产物及分泌的酶类能促进酿酒酵母降解葡萄糖等发酵底物,产生醛、酯、酸等芳香化合物,对最终酒产品的风味产生积极影响。非酿酒酵母与酿造环境中其他微生物间的不同相互作用,如有利于双方共同生长的协同作用,或是两者相互抑制的营养竞争等,都可改变体系中的发酵环境和微生物稳定性,增加风味复杂性,对酿酒酵母的生存和酒产品的质量产生重要影响。该文综述了酿造酒中非酿酒酵母与其他微生物的相互作用及其对酒产品质量的影响,分析了目前研究的局限性,在此基础上,对如何利用非酿酒酵母及提高利用效率进行展望,以期为优质酒产品的研发提供参考。

本文引用格式

李海峰 , 李砷 , 牟志勇 , 陆思予 , 艾连中 , 夏永军 , 王应洋 , 赵志伟 , 王雨馨 , 杨昳津 . 非酿酒酵母在酒类酿造过程中的微生物相互作用及功能特性研究进展[J]. 食品与发酵工业, 2024 , 50(7) : 313 -323 . DOI: 10.13995/j.cnki.11-1802/ts.037916

Abstract

Different from Saccharomyces cerevisiae, non-Saccharomyces yeast is difficult to be the main strain of alcohol fermentation due to its weak fermentation ability and low ethanol tolerance.However, its metabolites and secreted enzymes can promote S. cerevisiae to degrade glucose and other fermentation substrates, and produce aromatic compounds such as aldehydes, esters and acids, which have a positive effect on the flavor of the final wine product.Different interactions between non-Saccharomyces yeast and other microorganisms in the brewing environment, such as synergistic effects that facilitate the common growth of both yeasts, or nutritional competition that inhibits each other, can change the fermentation environment and microbial stability in the fermentation ecosystem, increase the flavor complexity, and have an important impact on the survival of S. cerevisiae and the quality of wine products.In the current study, the interaction between non-Saccharomyces yeast and other microorganisms during wine brewing and its influence on the quality of wine products are summarized.In addition, the limitations of the current research are also analyzed.On this basis, how to utilize non-Saccharomyces yeast to improve the utilization efficiency for wine fermentation is prospected.The current review may provide a reference for the research and development of high-quality wine products.

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