摘要
酿酒酵母作为白酒双边固态发酵中的重要微生物,不仅产生白酒中的主要物质乙醇,还会产生部分风味成分。该文通过精准调控葡萄糖淀粉酶、温度、接菌量、酸度4个变量,探究它们对酿酒酵母单菌固态发酵过程的影响;对最适产酒条件下的酿酒酵母单菌固态发酵进行跟踪并测定其风味成分组成。实验结果表明,在30℃恒温培养发酵下,每1 g酒醅中葡萄糖淀粉酶添加量为13.43~67.17 U时,对其最终的产酒率基本没有影响;酒醅的初始接菌量由7.085 lg CFU/g提高到8.401 lg CFU/g时,乙醇最终产量提高了13.92%;酸度和最终产酒率呈现负相关,由0.20 mmol/10 g提高到1.95 mmol/10 g时,乙醇最终产量降低了16.53%;最适发酵温度区间为24~27℃,最终的产酒率达到1.065~1.117 g/10 g;综合多因素设计响应面实验并得出最佳乙醇发酵条件为:发酵温度25℃,接菌量8.300 lg CFU/g酒醅,酸度0.15 mmol/10 g。优化后乙醇的最终产率达到1.198 g/10 g;另外,酿酒酵母单菌固态发酵过程主要产生异丁醇、乙酸、异戊醇、糠醛、丁酸、β-苯乙醇6种有机风味成分,并伴随产生少量酯类物质。
As an important microorganism in two-sided and solid-state fermentation of Baijiu,Saccharomyces cerevisiae not only mediates the generation of main substance in Baijiu(i.e.,ethanol),but also produces several flavor components.In this study,by precisely regulating four variables i.e.glucoamylase,temperature,inoculation amount and acidity,their effects on the solid-state fermentation of S.cerevisiae were investigated.Meanwhile,under the optimum Baijiu-producing conditions,the single-strain fermentation of S.cerevisiae was tracked and the flavor composition was determined.This could be regarded as the preliminary study of precise regulation in solid-state fermentation of Baijiu.The experimental results showed that at 30℃,the glucoamylase addition of 13.43-67.17 U/g,fermented grains had no effect on the final Baijiu yield.The final ethanol yield increased by 13.92%when the initial inoculation increased from 7.085 lg CFU/g to 8.401 lg CFU/g.There was a negative correlation between acidity and final ethanol yield:in detail,with the increase of acidity from 0.20 mmol/10 g to 1.95 mmol/10 g fermented grains,the final ethanol yield decreased by 16.53%.Under the optimum fermentation temperature of 24-27℃,the final Baijiu yield reached 1.065-1.117 g/10 g fermented grain.According to the combined multifactorial design response surface experiments,the optimal ethanol fermentation conditions were:25℃,inoculation amount of 8.300 lg CFU/g fermented grains and acidity of 0.15 mmol/10 g fermented grains.The final yield of ethanol reached 1.198 g/10 g fermented grains in the optimized fermentation.In this solid-state process,six organic flavor components were detected,including isobutanol,acetic acid,isoamyl alcohol,furfural,butyric acid,andβ-phenylethanol,and a small amount of esters were mainly generated through single S.cerevisiae.This study provides a solid theoretical basis for improving the yield and quality of Baijiu production in future.
作者
白钰琨
廖博曦
孙昭
高翔
陈建新
BAI Yukun;LIAO Boxi;SUN Zhao;GAO Xiang;CHEN Jianxin(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Wuxi Yu-Qi Wine Co.Ltd.,Wuxi 214184,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第15期54-62,共9页
Food and Fermentation Industries
关键词
酿酒酵母
固态发酵
乙醇代谢
精准调控
响应面分析
风味成分
Saccharomyces cerevisiae
solid-state fermentation
ethanol metabolism
precise control
response surface analysis
flavor components
作者简介
第一作者:白钰琨,硕士研究生;通信作者:陈建新,副教授,E-mail:jxchen@Jiangnan.edu.cn。
