Pichia kudriavzevii生物强化对酱香型白酒酒醅微生物群落结构及挥发性风味组分的影响OA北大核心CSTPCD
Effect of Biofortification with Pichia kudriavzevii on Community Structure and Volatile Flavour Fractions of Fermented Grains of Sauce-Aroma Baijiu
乙酸苯乙酯具有玫瑰花香、蜂蜜香、苹果香等风味特征,是酱香型白酒的重要风味物质.高产乙酸苯乙酯酵母菌的筛选及发酵应用对于改善酱香型白酒风味,提高白酒品质具有重要意义.从酱香型白酒酿造过程的酒醅样品中筛选得到1株乙酸苯乙酯产量相对较高的菌株Pichia kudria-vzevii X-8,将其应用于酱香型白酒模拟发酵实验.结果表明:A组(未添加菌株Pichia kudriavzevii X-8)和B组(添加菌株Pichia kudriavzevii X-8)酒醅样品中挥发性化合物分别有60、65种,其中B组的酯类、醇类、酸类及其他风味物质的种类及含量均高于A组.发酵30 d后,B组乙酸苯乙酯质量比(0.214 μg/g)约为A组(0.121 μg/g)的2倍.B组特有的优势属为Weissella和Pichia,2组酒醅样品中 Lactobacillus 和 Pediococcus,Saccharomycopsis 和 Saccharomyces 的菌落丰度也存在差异.加入Pichia kudriavzevii X-8后,对酒醅的理化指标影响不大,增强了水质量分数、酸度及风味物质与真菌属微生物的相关性,提高了乙酸苯乙酯及其他重要风味物质的含量.研究结果旨在为酱香型白酒品质提升和功能菌株在酱香型白酒中的实际应用提供理论参考.
Phenethyl acetate has flavour characteristic of rose,honey and apple,etc.,and is an important flavour substance of sauce-aroma Baijiu.The screening and fermentation application of high-yielding phenethyl acetate yeast is important for improving the flavour and quality of sauce-aroma Baijiu.In this study,a strain of Pichia kudriavzevii X-8 with relatively high yield of phenethyl acetate was screened from the fermented grains samples of the brewing process of sauce-aroma Baijiu and applied to simulated fermentation experiments.The results showed that 66 and 72 volatile compounds were present in group A(without strain P.kudriavzevii X-8)and group B(with strain P.kudriavzevii X-8),respectively.The types and contents of esters,alcohols,acids and other flavor substances in group B were higher than those in group A.After 30 d of fermentation,the content of phenethyl acetate in group B(0.214 μg/g)was approximately twice that of group A(0.121 µg/g).The dominant genera in group B were Weissella and Pichia,and there were also differences in the abundance of Lactobacillus and Pediococcus,Saccharomycopsis and Saccharomyces in the two groups.The addition of Pichia kudriavzevii X-8 had little effect on the physicochemical properties of the fermented grains,but enhanced the correlation of water content,acidity and flavour substances with fungal microorganisms,and increased the content of phenylethyl acetate and other important flavour substances.The results of the study were aimed to provide theoretical references for the quality improvement of sauce-aroma Baijiu and the practical application of functional strains in sauce-aroma Baijiu.
倪冰倩;夏韩硕;闵伟红;朱华;王昆;李微微;李秀婷;张成楠
北京工商大学食品与健康学院,北京 100048||北京工商大学北京食品营养与人类健康高精尖创新中心,北京 100048||中国商业联合会酿酒微生物与酶分子工程重点实验室,北京 100048北京工商大学北京食品营养与人类健康高精尖创新中心,北京 100048||吉林农业大学食品科学与工程学院,吉林长春 130118浙江农林大学食品与健康学院,浙江杭州 311300北京华都酿酒食品有限责任公司,北京 102212
轻工业
酱香型白酒生物强化乙酸苯乙酯挥发性风味物质微生物群落相关性分析
sauce-aroma Baijiubiofortificationphenylethyl acetatevolatile flavour compoundsmicrobial communitycorrelation analysis
《食品科学技术学报》 2024 (002)
93-108,130 / 17
国家自然科学基金资助项目(31830069);国家重点研发计划项目(2022YFD2101401).National Natural Science Foundation of China(31830069);National Key Research and Development Program of China(2022YFD2101401).
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