微生物发酵开发杏果渣香料的研究OA北大核心

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.