轻工学报2025，Vol.40Issue(2)：1-12,12.DOI:10.12187/2025.02.001
微生物发酵开发杏果渣香料的研究
Development of apricot pomace flavoring by microbial fermentation
摘要
Abstract
To develop apricot pomace flavoring,the most effective aroma-producing strain was isolated and screened from apricot orchard soil.The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology,and the key enzyme was preliminarily identified.The results showed that the strain LY13,identified as Wickerhamomyces,exhibited the best aroma-producing effect.After fermentation of apricot pomace by this strain,the resulting product exhibited rich sweet,fruity,and floral aromas,with a high total content of alcohols,esters,and ketones in the fermentation liq-uid.The optimal fermentation conditions were a stirring speed of 145 r/min,a fermentation time of 49 h,a fermen-tation temperature of 31℃,and an initial pH of 7.1.Under these conditions,the total content of volatile aromatic compounds in the fermented product reached 135.38 μg/g,and the key enzyme responsible for aroma production was mainly present in the cell membrane.This study provides a novel strain resource for aroma-producing microor-ganisms and lays a theoretical forndation for the industrial production of apricot pomace flavoring through microbial fermentation.关键词
杏果渣/微生物发酵/香料/关键酶Key words
apricot pomace/microbial fermentation/flavoring/key enzyme分类
轻工纺织引用本文复制引用
杨靖,刘广昊,王琼波,韩丽,王清福,赵志伟,李蕾,王秋领..微生物发酵开发杏果渣香料的研究[J].轻工学报,2025,40(2):1-12,12.基金项目
中国烟草总公司重点研发项目(110202202006) （110202202006）
