食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 143 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038613

研究报告

瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响

  • 黄浩伦 ,
  • 陆震鸣 ,
  • 柴丽娟 ,
  • 张晓娟 ,
  • 许泓瑜 ,
  • 李信 ,
  • 史劲松 ,
  • 许正宏
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  • 1(江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学 粮食发酵与食品生物制造国家工程研究中心,江苏 无锡,214122)
    3(江苏恒顺醋业股份有限公司,江苏 镇江,212143)
    4(江南大学 生命科学与健康工程学院,江苏 无锡,214122)
第一作者:硕士研究生(许正宏教授为通信作者,Email:zhenghxu@scu.edu.cn)

收稿日期: 2024-01-17

  修回日期: 2024-03-20

  网络出版日期: 2025-01-23

基金资助

国家自然科学基金项目(32372314)

收起

Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar

  • HUANG Haolun ,
  • LU Zhenming ,
  • CHAI Lijuan ,
  • ZHANG Xiaojuan ,
  • XU Hongyu ,
  • LI Xin ,
  • SHI Jinsong ,
  • XU Zhenghong
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  • 1(The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    3(Jiangsu Hengshun Vinegar-industry Co.Ltd., Zhenjiang 212143, China)
    4(School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-17

  Revised date: 2024-03-20

  Online published: 2025-01-23

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摘要

该研究将瑞士乳杆菌(Lactobacillus helveticus)与耐酸乳杆菌(Lactobacillus acetotolerans)分阶段接种于液态发酵食醋的发酵过程中,以提升食醋品质。采用高效液相色谱、顶空固相微萃取-气质联用和电子舌等分析方法,对液态发酵食醋的有机酸含量、挥发性化合物含量进行分析并对其进行感官评价。结果表明,L.helveticus L-6与L.acetotolerans L-9复合强化后,液态发酵食醋总酸可达5.15 g/100 mL;还原糖残留量为3.41 g/L;乳酸、丙酮酸含量提升显著,其中乳酸含量提升幅度最大,可达12.8 g/L;复合强化可以显著提升乙酸乙酯、乳酸乙酯、苯乙酸等具有花果香、奶香和甜香风味的挥发性化合物含量;感官评价结果表明,两种乳酸菌分阶段复合强化发酵的食醋甜味和鲜味增加且酸味明显减弱,风味品质明显提升。该研究证实了在液态发酵食醋的发酵过程中进行L.helveticus L-6与L.acetotolerans L-9复合强化,有助于优化食醋有机酸组成,提升食醋的风味品质,为食醋的酿造工艺优化和产品创新提供参考。

关键词： 乳酸菌; 液态发酵食醋; 生物强化; 有机酸; 风味

本文引用格式

黄浩伦 , 陆震鸣 , 柴丽娟 , 张晓娟 , 许泓瑜 , 李信 , 史劲松 , 许正宏 . 瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响[J]. 食品与发酵工业, 2025 , 51(1) : 143 -150 . DOI: 10.13995/j.cnki.11-1802/ts.038613

Abstract

In this study, Lactobacillus helveticus and Lactobacillus acetotolerans were sequentially inoculated during the fermentation process of liquid fermented vinegar to enhance product quality.The content of organic acids and volatile compounds in liquid fermented vinegar was analyzed and sensory evaluation was carried out, using techniques such as HPLC, headspace-solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue.The results indicated that bioaugmentation using L.helveticus L-6 and L.acetotolerans L-9 could significantly improve the flavor quality of liquid fermented vinegar.The total acidity of liquid fermented vinegar reached 5.15 g/100 mL.The residual amount of reducing sugar was 3.41 g/L.The contents of lactic acid and pyruvate significantly increased, with the highest increase in lactic acid content reaching 12.8 g/L.Inoculation of two Lactobacillus species could significantly increase the content of volatile compounds such as ethyl acetate, ethyl lactate, and phenylacetic acid, which have floral, fruity, milky, and sweet aroma.Sensory evaluation indicated that the liquid fermented vinegar co-fermented by L.helveticus L-6 and L.acetotolerans L-9 exhibited sweetness and freshness while significantly reducing acidity, resulting in a significant improvement in flavor quality.This study confirmed that the application of L.helveticus L-6 and L.acetotolerans L-9 in vinegar fermentation could enhance the content of non-volatile acid and flavor of the vinegar, improving organic acids composition of vinegar, providing a reference for fermentation process optimization and flavor quality improvement of liquid fermented vinegar.

Key words： lactic acid bacteria; liquid fermented vinegar; bioaugmentation; organic acids; flavor

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