食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 156 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044802

研究报告

酵母Zygosaccharomyces rouxii M3与Wickerhamiella versatilis M8对剁辣椒风味的提升作用研究

  • 王梦婷 ,
  • 蒋立文 ,
  • 李跑 ,
  • 覃业优 ,
  • 邱勇 ,
  • 刘宏娟 ,
  • 刘洋
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  • 1(湖南农业大学 食品科学技术学院,湖南 长沙,410128)
    2(湖南坛坛香食品科技有限公司,湖南 长沙,410300)
    3(湖南津山口福食品有限公司,湖南 常德,415700)
第一作者:硕士研究生(刘洋副教授和蒋立文教授为共同通信作者,E-mail:fs.ly@hunau.edu.cn;1024305380@qq.com)

收稿日期: 2025-10-14

  修回日期: 2026-01-11

  网络出版日期: 2026-09-21

基金资助

湖南省自然科学基金项目(2024JJ5186,2023JJ30289)

收起

Flavor enhancement of chopped chili peppers by yeasts Zygosaccharomyces rouxii M3 and Wickerhamiella versatilis M8

  • WANG Mengting ,
  • JIANG Liwen ,
  • LI Pao ,
  • QIN Yeyou ,
  • QIU Yong ,
  • LIU Hongjuan ,
  • LIU Yang
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Hunan Tantanxiang Food Technology Co.Ltd., Changsha 410300, China)
    3(Hunan Jinshankoufu Food Co.Ltd., Changde 415700, China)

Received date: 2025-10-14

  Revised date: 2026-01-11

  Online published: 2026-09-21

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摘要

该研究通过测定理化指标、挥发性成分分析及结合多元统计方法,系统评估了接种8株产酯酵母对剁辣椒风味的提升作用,并从中鉴定出产香能力最突出的菌株。结果表明,8株酵母菌中M1、M3、M5、M6和M8产酯能力优于其他菌株。相较于自然发酵,接种发酵剁辣椒的总酸和氨基酸态氮含量有所降低,而还原糖和总糖含量明显降低。此外,接种发酵样品的酯类与烃类物质含量均高于自然发酵样品,特别是M3、M8样品的酯类物质含量分别提升了5.50、5.98倍。聚类分析及偏最小二乘-判别分析 (partial least squares discrimination analysis,PLS-DA) 亦提示M3、M8样品与其他样品差异较大。进一步地,M3和M8样品不仅新增了水杨酸乙酯等12种香气成分,还显著提升了水杨酸甲酯、棕榈酸乙酯、芳樟醇、肉豆蔻醛、十五醛等关键香气物质的含量。经鉴定,M3、M8分别为Zygosaccharomyces rouxii和Wickerhamiella versatilis。该研究结果可为后期通过酵母菌接种发酵提升剁辣椒风味提供理论依据与实践参考。

关键词： 发酵剁辣椒; 产酯酵母菌; 挥发性物质; 差异香气物质; 风味提升

本文引用格式

王梦婷 , 蒋立文 , 李跑 , 覃业优 , 邱勇 , 刘宏娟 , 刘洋 . 酵母Zygosaccharomyces rouxii M3与Wickerhamiella versatilis M8对剁辣椒风味的提升作用研究[J]. 食品与发酵工业, 2026 , 52(17) : 156 -163 . DOI: 10.13995/j.cnki.11-1802/ts.044802

Abstract

To investigate the flavor enhancement of chopped chili pepper by eight ester-producing yeast strains, the physicochemical and volatile profiling analyses coupled with multivariate statistics were employed, leading to the identification of the most aroma-active strains.Results showed that M1, M3, M5, M6, and M8 exhibit greater ester production than the other strains.Compared to natural fermentation, inoculated fermentation led to reductions in total acid and amino acid nitrogen content, as well as obvious decrease in reducing sugar and total sugar levels.Further, higher contents of esters and hydrocarbons were observed in inoculated fermentation compared to natural fermentation, with samples M3 and M8 exhibiting 5.50- and 5.98-fold increases in esters content, respectively.Additionally, a distinct separation of the M3 and M8 samples from others was indicated by cluster analysis and partial least squares discrimination analysis (PLS-DA).Furthermore, samples M3 and M8 not only introduced twelve new aromatic compounds, such as ethyl salicylate, but also significantly increased the concentration of key aroma substances including methyl salicylate, ethyl palmitate, linalool, myristaldehyde, and pentadecanal.Based on ITS sequence analysis, M3 was classified as Zygosaccharomyces rouxii and M8 was classified as Wickerhamiella versatilis. The findings could provide a valuable insights for improving the flavor of fermented chili products through targeted yeast inoculation.

Key words： chopped chilli peppers; esterogenic yeast; volatile substances; differential aroma compounds; flavor enhancing

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