安徽农业大学学报2025，Vol.52Issue(1)：143-154,12.DOI:10.13610/j.cnki.1672-352x.20250320.010
植物乳杆菌R3与酿酒酵母菌JY2协同发酵对枸杞酒的影响及工艺优化
Effects of synergistic of Lactobacillus plantarum R3 and Saccharomyces cerevisiae JY2 on the fermentation of wolfberry wine and its process optimization
摘要
Abstract
[Objective]The effects of Lactobacillus plant-based R3 and Saccharomyces cerevisiae JY2,which were screened in the laboratory,on S.cerevisiae in the fermentation process,as well as on bioactive substances,taste and aroma components in wolfberry wine were investigated,and the effects of different inoculum amount,fermentation temperature and inoculum ratio on wolfberry wine were analyzed.[Method]According to the single factor results,the optimal process was determined by response surface experiment with total ester content and sensory score as response values.[Result]Lactobacillus plantarum had synergistic fermentation effect on S.cere-visiae and promoted the formation of some bioactive substances according to the determination of viable bacteria number,reducing sugar,ethanol,total acid and organic acid.The synergistic fermentation of L.plantarum and S.cerevyces could produce more phenylethanol,linallinol and n-Hexanol,and increase the aroma components such as ethyl lactate,ethyl 3-hydroxycaproate,tert-butanol,cyclododecyl alcohol and 3-methyl-1-amyl alcohol which had not been found in non-synergistic fermentation.By PLS-DA analysis of volatile substances,it was found that 9 substances such as ethyl acetate,phenyl ethyl acetate and phenyl ethanol were the key aroma markers of syner-gistic fermentation of wolfberry wine.[Conclusion]The optimum process was determined as inoculation amount of 3.5%,fermentation temperature of 21℃,1∶3 volume ratio of L.plantae to S.cerevisiae.Under these condi-tions,the total ester of wolfberry wine was 1.40 g·L-1,and the sensory score was 89.关键词
协同发酵/风味物质/工艺优化/枸杞果酒Key words
synergistic fermentation/flavor substance/process optimization/goji berry wine分类
轻工纺织引用本文复制引用
黄远鹏,岳洋洋,王燕燕,张杰,许雯,张惠玲..植物乳杆菌R3与酿酒酵母菌JY2协同发酵对枸杞酒的影响及工艺优化[J].安徽农业大学学报,2025,52(1):143-154,12.基金项目
宁夏回族自治区重点研发计划项目(2022BBF02006)资助. （2022BBF02006）
