食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 47 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036627

研究报告

酵母麸曲培养条件优化及其固态发酵应用研究

  • 余安玲 ,
  • 张小娜 ,
  • 李红
展开
  • 1(中国食品发酵工业研究院有限公司,北京,100015)
    2(国家酒类品质与安全国际联合研究中心,北京,100015)
第一作者:硕士,工程师(李红教授级高级工程师为通信作者,E-mail:li_hong2001@163.com)

收稿日期: 2023-06-30

  修回日期: 2023-07-25

  网络出版日期: 2024-07-12

基金资助

国家重点研发计划政府间科技创新合作项目(2021YFE0192000)

收起

Optimization of yeast Fuqu culture conditions and application in solid-state fermentation

  • YU Anling ,
  • ZHANG Xiaona ,
  • LI Hong
Expand
  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    2(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)

Received date: 2023-06-30

  Revised date: 2023-07-25

  Online published: 2024-07-12

Fold

摘要

为提升清香型白酒中酯类物质的含量,该研究将异常威克汉姆酵母应用于麸曲制作中,对酵母麸曲的制作工艺条件进行优化,并将其应用于白酒固态发酵实验,对酒体的香气成分进行研究。以麸曲的酵母活菌数为响应值,采用响应面法对酵母麸曲的培养条件进行优化,得到最佳培养条件为:培养时间38 h、培养温度32 ℃、水料比1.10∶1、接种量10%,麸曲酵母活菌数为(7.25±0.04)×109 CFU/g。将优化后所得的酵母麸曲应用于模拟固态发酵白酒工艺中,以不同大曲麸曲比例作为自变量,采用相同生产工艺酿造白酒。结果表明,酵母麸曲组的乙酸乙酯含量较大曲组有明显增加,是大曲组的6.52倍。偏最小二乘判别分析结果表明,添加麸曲酿造的白酒与仅使用大曲酿造的白酒的香气成分具有明显区别。该工艺制作的酵母麸曲可有效提高白酒中酯类物质含量,增加白酒香气成分,对白酒的酿造生产具有一定参考意义。

关键词： 异常威克汉姆酵母; 麸曲; 大曲; 模拟固态发酵; 香气成分

本文引用格式

余安玲 , 张小娜 , 李红 . 酵母麸曲培养条件优化及其固态发酵应用研究[J]. 食品与发酵工业, 2024 , 50(11) : 47 -54 . DOI: 10.13995/j.cnki.11-1802/ts.036627

Abstract

In order to increase the content of ester substances in light-aroma Baijiu, Wickerhamomyces anomalus were applied to the production of Fuqu.Then the Fuqu was applied to the solid-state fermentation, and the aroma components of Baijiu were studied.The response surface method was utilized to optimize the culture conditions of yeast Fuqu, and the optimal culture conditions were:culture time 38 h, culture temperature 32 ℃, water-to-material ratio 1.10∶1, inoculation dose 10%, and the viable count of yeast was (7.25±0.04)×109 CFU/g.The optimized yeast Fuqu was applied to simulate solid-state fermentation of Baijiu, and Baijiu was brewed with the same production process with different proportion of Daqu and Fuqu.The results showed that the content of ethyl acetate in yeast Fuqu group was 6.52 times higher than that in Daqu group.The results of partial least-squares discrimination analysis showed that the aroma components of Baijiu made with Fuqu were obviously different from those made with Daqu.The Fuqu produced by this process can effectively increase the content of ester substances in Baijiu and enhance the aroma of Baijiu, which has reference significance for the brewing and production of Baijiu.

Key words： Wickerhamomyces anomalus; Fuqu; Daqu; simulated solid-state fermentation; aroma components

参考文献

[1] 胡丽娟, 薛高尚, 卢向阳, 等.响应面法优化芽孢杆菌25-2产纤维素酶发酵条件[J].酿酒科技, 2012(4):21-26.
HU L J, XUE G S, LU X Y, et al.Optimization of fermentation conditions of Bacillus 25-2 for cellulase production by response surface methodology[J].Liquor-Making Science & Technology, 2012(4):21-26.
[2] 郑自强, 卫春会, 邓杰, 等.一株产纤维素酶枯草芽孢杆菌的麸曲制作及其产酶特性研究[J].食品与机械, 2021, 37(10):12-17.
ZHENG Z Q, WEI C H, DENG J, et al.Study on the production of Fuqu and the characteristics of enzyme about a cellulase producing Bacillus subtilis[J].Food & Machinery, 2021, 37(10):12-17.
[3] 武顺, 王德良, 闫寅卓.产吡嗪类细菌的麸曲制作工艺优化[J].中国酿造, 2016, 35(2):13-17.
WU S, WANG D L, YAN Y Z.Optimization of processing technology of Fuqu with pyrazine-producing bacteria[J].China Brewing, 2016, 35(2):13-17.
[4] 郭凯凯, 肖楠, 肖冬光.高产酯酿酒活性干酵母在清香型麸曲酒生产中的应用研究[J].酿酒科技, 2018(1):38-40;46.
GUO K K, XIAO N, XIAO D G.Application of active dry yeast with high-yield of acetate ester in the production of Qingxiang fuqu Baijiu[J].Liquor-Making Science & Technology, 2018(1):38-40;46.
[5] LIU H L, SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5425-5432.
[6] DONG W W, YANG Q, LIAO Y X, et al.Characterisation and comparison of the microflora of traditional and pure culture Xiaoqu during the Baijiu liquor brewing process[J].Journal of the Institute of Brewing, 2020, 126(2):213-220.
[7] 陈志宏, 张汆, 徐有山.白酒中风味物质分析研究进展[J].中国酿造, 2020, 39(6):13-16.
CHEN Z H, ZHANG C, XU Y S.Research progress on the flavor substances in Baijiu[J].China Brewing, 2020, 39(6):13-16.
[8] 牛云蔚, 李雯慧, 肖作兵.白酒风味物质分析研究进展[J].食品科学技术学报, 2021, 39(2):23-31;90.
NIU Y W, LI W H, XIAO Z B.Research progress on analysis of flavor compounds in Baijiu[J].Journal of Food Science and Technology, 2021, 39(2):23-31;90.
[9] ZOU W, ZHAO C Q, LUO H B.Diversity and function of microbial community in Chinese strong-flavor Baijiu ecosystem:A review[J].Frontiers in Microbiology, 2018, 9:671.
[10] WANG W H, FAN G S, LI X T, et al.Application of Wickerhamomyces anomalus in simulated solid-state fermentation for Baijiu production:Changes of microbial community structure and flavor metabolism[J].Frontiers in Microbiology, 2020, 11:598758.
[11] HU Y L, YANG Q, CHEN D, et al.Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies[J].Food Research International, 2021, 140:109876.
[12] FU Z L, SUN B G, LI X T, et al.Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu[J].Biotechnology & Biotechnological Equipment, 2018, 32(5):1218-1227.
[13] 谢再斌, 王太玉, 王茜, 等.异常威克汉姆酵母在白酒酿造中的应用研究[J].中国酿造, 2022, 41(5):18-22.
XIE Z B, WANG T Y, WANG Q, et al.Application of Wickerhamomyces anomalus in Baijiu-brewing[J].China Brewing, 2022, 41(5):18-22.
[14] 乔宗伟, 张文学, 张丽莺, 等.浓香型白酒发酵过程中酒醅的微生物区系分析[J].酿酒, 2005, 32(1):18-22.
QIAO Z W, ZHANG W X, ZHANG L Y, et al.Analysis on microbes in brewing mass of strong aromatic spirits during fermentation[J].Liquor-making, 2005, 32(1):18-22.
[15] 张小娜, 余安玲, 董若兰, 等.高粱品种对白酒发酵的影响[J].食品与发酵工业, 2023, 49(9):96-102.
ZHANG X N, YU A L, DONG R L, et al.Effect of sorghum varieties on the fermentation of Baijiu[J].Food and Fermentation Industries, 2023, 49(9):96-102.
[16] 范光森, 刘朋肖, 吴秋华, 等.有氧条件下酿酒酵母YF1914产乙醇发酵条件优化及其产香特性[J].食品工业科技, 2019, 40(13):52-58.
FAN G S, LIU P X, WU Q H, et al.Optimization of cultural conditions for ethyl alcohol production by Saccharomyces cerevisiae YF1914 in aerobic conditions and its aroma-producing characteristics[J].Science and Technology of Food Industry, 2019, 40(13):52-58.
[17] 方颂平, 刘露, 吴文睿, 等.小米对浓香型白酒酿造及风格特征的影响[J].食品与发酵工业, 2021, 47(8):122-127.
FANG S P, LIU L, WU W R, et al.Influence of millet in the brewing and flavor characteristics of strong flavor Baijiu[J].Food and Fermentation Industries, 2021, 47(8):122-127.
[18] 范文来, 徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒, 2011, 38(4):80-84.
FAN W L, XU Y.Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits[J].Liquor Making, 2011, 38(4):80-84.
[19] GAO W J, FAN W L, XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2014, 62(25):5796-5804.
[20] 孙细珍, 杜佳炜, 黄盼, 等.现代工艺和传统工艺酿造小曲清香型白酒感官表征及风味成分分析[J].食品科学, 2021, 42(6):282-290.
SUN X Z, DU J W, HUANG P, et al.Analysis of sensory characteristics and flavor components in light-flavor Chinese liquor(Baijiu) made with Xiaoqu starter by modern and traditional technologies[J].Food Science, 2021, 42(6):282-290.
[21] 王喆. 特色小曲清香型白酒关键挥发性化合物及其相关微生物分析研究[D].武汉:华中农业大学, 2021.
WANG Z.Analysis and research on key volatile compounds and related microorganisms of Xiaoqu liquor with special characteristics[D].Wuhan:Huazhong Agricultural University, 2021.
[22] 冒德寿, 牛云蔚, 姚征民, 等.顶空固相微萃取-气相色谱质谱联用和气相色谱嗅闻技术鉴定清香型白酒特征香气物质[J].中国食品学报, 2019, 19(7):251-261.
MAO D S, NIU Y W, YAO Z M, et al.Characterization of the key aroma compounds in Chinese light aroma-type liquors by headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-olfactometry[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):251-261.
[23] 许银, 杨强, 张龙, 等.高产乙酸乙酯酵母菌的筛选及其在清香型小曲白酒生产中的应用[J].中国酿造, 2021, 40(8):76-80.
XU Y, YANG Q, ZHANG L, et al.Screening of high-yield ethyl acetate yeast and its application in the light-flavor Xiaoqu Baijiu production[J].China Brewing, 2021, 40(8):76-80.
[24] FAN W L, QIAN M C.Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2695-2704.
[25] LI W, CHEN S J, WANG J H, et al.Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation[J].Applied Microbiology and Biotechnology, 2018, 102(4):1783-1795.
[26] JIANG J, LIU Y C, LI H H, et al.Modeling and regulation of higher alcohol production through the combined effects of the C/N ratio and microbial interaction[J].Journal of Agricultural and Food Chemistry, 2019, 67(38):10694-10701.
[27] YUN J, CUI C J, ZHANG S H, et al.Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea[J].Food Chemistry, 2021, 360:130033.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司