食品科学技术学报2024，Vol.42Issue(2)：93-108,130,17.DOI:10.12301/spxb202300115
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
Effect of Biofortification with Pichia kudriavzevii on Community Structure and Volatile Flavour Fractions of Fermented Grains of Sauce-Aroma Baijiu
摘要
Abstract
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.关键词
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Key words
sauce-aroma Baijiu/biofortification/phenylethyl acetate/volatile flavour compounds/microbial community/correlation analysis分类
轻工纺织引用本文复制引用
倪冰倩,夏韩硕,闵伟红,朱华,王昆,李微微,李秀婷,张成楠..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[J].食品科学技术学报,2024,42(2):93-108,130,17.基金项目
国家自然科学基金资助项目(31830069) （31830069）
国家重点研发计划项目(2022YFD2101401).National Natural Science Foundation of China(31830069) （2022YFD2101401）
National Key Research and Development Program of China(2022YFD2101401). （2022YFD2101401）
