食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039503

研究报告

水开菲尔粒中产酸菌株的筛选及其在无醇发酵麦芽汁中的应用

  • 文舒瑶 ,
  • 郭宝松 ,
  • 梁悦琪 ,
  • 卫晓涵 ,
  • 陈映羲 ,
  • 纪超凡 ,
  • 张素芳
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  • (大连工业大学 食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(张素芳教授为通信作者,E-mail:zhangsf@dlpu.edu.cn)

收稿日期: 2024-04-09

  修回日期: 2024-05-19

  网络出版日期: 2025-05-28

基金资助

国家自然科学基金面上项目(32072185);酿酒生物技术及应用四川省重点实验室开放课题(NJ2021-01)

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Screening of acid-producing strains in water kefir grains and their application in alcohol-free fermentation of wort

  • WEN Shuyao ,
  • GUO Baosong ,
  • LIANG Yueqi ,
  • WEI Xiaohan ,
  • CHEN Yingxi ,
  • JI Chaofan ,
  • ZHANG Sufang
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  • (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2024-04-09

  Revised date: 2024-05-19

  Online published: 2025-05-28

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摘要

为开发一款营养丰富、无醇的麦芽汁饮料,该文以水开菲尔粒为原料,以菌株在麦芽汁中的生长能力、产酸能力、酒精度、抗氧化性能和感官特性为评价指标,筛选出麦芽汁最优发酵菌株——红条乳杆菌(Liquorilactobacillus satsumensis)。同时对L.satsumensis发酵的麦芽汁进行理化指标和挥发性风味物质的分析。研究发现L.satsumensis在麦芽汁基质中生长良好且发酵后总酸含量增加至(9.35±0.01) g/L。此外,经L.satsumensis发酵麦芽汁中总酚、总黄酮含量分别达到了(1.39±0.02) g GaE/L和(5.89±0.07) g RuE/L,高于未发酵的原麦汁,抗氧化活性增强至(0.29±0.04) g GaE/L。同时,其感官特性良好,感官接受度得到提高,总体评分达到(14.82±0.44)分,发酵后麦芽汁中香气更加饱满。因此,L.satsumensis能显著提升麦芽汁品质,具有应用于发酵麦芽汁的潜力。该研究可为麦芽汁发酵加工拓展菌种资源,为新型麦芽汁饮料的生产提供了有力的参考。

关键词： 麦芽汁; 红条乳杆菌; 发酵; 水开菲尔粒; 无醇

本文引用格式

文舒瑶 , 郭宝松 , 梁悦琪 , 卫晓涵 , 陈映羲 , 纪超凡 , 张素芳 . 水开菲尔粒中产酸菌株的筛选及其在无醇发酵麦芽汁中的应用[J]. 食品与发酵工业, 2025 , 51(8) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.039503

Abstract

To develop a nutrient-rich, alcohol-free wort beverage, water kefir grains as raw materials, as strains in the wort growth ability, the ability to produce acid, alcohol, oxidation resistance, and sensory characteristics as the evaluation index.The optimal strain of wort fermentation, Liquorilactobacillus satsumensis, was selected.At the same time, the physicochemical parameters and volatile flavor substances of L.satsumensis fermented wort were analyzed.It was found that L.satsumensis grew well in the wort substrate and the total acid content increased to (9.35±0.01) g/L after fermentation.In addition, the contents of total phenol and total flavonoids in L.satsumensis fermented wort reached (1.39±0.02) g GaE/L and (5.89±0.07) g RuE/L, respectively, which were higher than those in unfermented raw wort, and the antioxidant activity increased to (0.29±0.04) g GaE/L.At the same time, the sensory properties were good, the sensory receptivity was improved, the overall score reached (14.82±0.44) points, and the aroma of the fermented wort was fuller.Therefore, L.satsumensis can significantly improve the quality of wort and has the potential to be applied to fermented wort.This study provides a powerful reference for expanding the bacterial resources for wort fermentation and producing new wort beverages.

Key words： wort; Liquorilactobacillus satsumensis; fermentation; water kefir grains; alcohol-free

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