食品科学技术学报2025，Vol.43Issue(6)：84-95,12.DOI:10.12301/spxb202500444
红谷黄酒的合成微生物液态发酵剂开发与风味研究
Development of Synthetic Microbial Community-Based Liquid Starter and Flavor Profile of Honggu Huangjiu
摘要
Abstract
To enhance the stability and controllability of Honggu Huangjiu production,a liquid Honggu Huangjiu starter based on a synthetic microbial community was developed.12 core microorganisms were screened from commercially available solid Huangjiu starters.A synthetic microbial community consisting of Clavispora lusitaniae,Aspergillus niger,Monascus purpureus,and Rhizopus arrhizus was optimized through Plackett-Burman experiment.The four strains were compounded at a 1∶1∶1∶1 ratio of microbial concentrations,and liquid Huangjiu starter(YT)was prepared using gelatinized wheat as the substrate.Using Nanyang Honggu as the raw material and liquid starter for Huangjiu fermentation,the resulting product(CY)complied with the national standard for Huangjiu.Compared with most Huangjiu brewed with solid-state starter,CY had significantly higher contents of total acids and total sugars,while there was no significant difference in pH value between CY and Huangjiu brewed with traditional Huangjiu starter.The contents of amino acid nitrogen[(0.62±0.02)g/L],non-sugar solids[(35.51±0.48)g/L],and alcohol degree of CY were lower than those of Huangjiu brewed with solid-state Huangjiu starter.Further research on the flavor compounds of CY showed that nine characteristic flavor substances of Huangjiu were detected,including ethyl caprate,phenethyl acetate,ethyl caprylate,diethyl succinate,ethyl nonanoate,ethyl laurate,isoamyl alcohol,ethanol,and phenethyl alcohol.Compared with traditional solid-state starter Huangjiu,CY exhibited higher relative contents of key aroma components such as n-nonanal,diethyl succinate,phenethyl alcohol,and ethyl caprylate.It was demonstrated that Honggu Huangjiu brewed with liquid Huangjiu starter based on a synthetic microbial community showed excellent performance in both physicochemical properties and flavor composition.It was hoped that this research could provide technical references for the standardized production of Honggu Huangjiu.关键词
合成微生物群落/Plackett-Burman实验/液态黄酒曲/黄酒酿造/风味物质Key words
synthetic microbial community/Plackett-Burman experiment/liquid Huangjiu starter/Huangjiu brewing/flavor substances分类
轻工纺织引用本文复制引用
LI Huixing,XIAO Yanyu,QIU Caixia,LIU Yuqi,SONG Jinbo,SUN Guangzhao,XIAO Yuanxi,XU Bin..红谷黄酒的合成微生物液态发酵剂开发与风味研究[J].食品科学技术学报,2025,43(6):84-95,12.基金项目
河南省科技攻关项目(252102110110、252102311248) （252102110110、252102311248）
河南省高等学校重点科研项目(26A180021).Henan Provincial Science and Technology Research Project(252102110110,252102311248) （26A180021）
Key Scientific Research Project Plans of Higher Education Institutions in Henan Province(26A180021). （26A180021）
