摘要
本实验室从高温大曲中分离出1株具有巨大应用潜力的非酿酒酵母——耐热拉钱斯氏酵母(Lachancea thermotolerans)Y-07,为探究其在白酒酿造中的作用机制,以米曲霉(Aspergillus oryzae)M-08和酿酒酵母(Saccharomyces cerevisiae)BS-19作为基础发酵微生物,通过添加耐热拉钱斯氏酵母Y-07并结合梯度变温发酵,深入分析发酵过程中的生物量、感官评价、有机酸和挥发性风味物质等的变化,探究耐热拉钱斯氏酵母Y-07与酿酒酵母BS-19、米曲霉M-08在白酒酿造中的相互作用关系及梯度变温条件下其对白酒酿造品质的影响。结果表明,耐热拉钱斯氏酵母Y-07能够产生β-苯乙醇,降低高级醇含量,显著改善酿造过程中样品的感官品质,对白酒酿造具有积极作用。高温环境不仅有利于维持白酒酿造过程中酵母的多样性,还能够增加香气丰富度。酿酒酵母BS-19的存在能将耐热拉钱斯氏酵母Y-07的生物量提高21.63%,在高温环境作用下,酿酒酵母BS-19的存在有利于耐热拉钱斯氏酵母Y-07恢复增殖。本研究可为耐热拉钱斯氏酵母在白酒酿造中的作用机制及温度对白酒酿造过程中微生物相互作用的影响提供理论依据。
Our laboratory had isolated a strain of non-Saccharomyces yeast with significant application potential from hightemperature Daqu,Lachancea thermotolerans Y-07.This study aimed to explore the interaction of L.thermotolerans Y-07 with Aspergillus oryzae M-08 and Saccharomyces cerevisiae BS-19 when used for mixed culture fermentation of Baijiu under gradient temperature conditions and to evaluate its impact on Baijiu quality.To this end,changes in biomass,sensory quality,organic acids and volatile flavor compounds were examined during the fermentation process.The results demonstrated that L.thermotolerans Y-07 producedβ-phenylethanol,reduced the higher alcohol content,and significantly improved the sensory quality of Baijiu,indicating its positive role in Baijiu brewing.High-temperature conditions not only helped maintain yeast diversity during the fermentation process,but also enhanced aroma richness.The presence of S.cerevisiae BS-19 increased the biomass of L.thermotolerans Y-07 by 21.63%.Under high-temperature conditions,the presence of S.cerevisiae BS-19 facilitated the recovery and proliferation of L.thermotolerans Y-07.This study provides important insights into the mechanism of action of L.thermotolerans in Baijiu brewing and the influence of temperature on microbial interactions during the fermentation process.
作者
张茜
梁嘉敏
徐滕宇
肖雄
陈雄
李欣
ZHANG Qian;LIANG Jiamin;XU Tengyu;XIAO Xiong;CHEN Xiong;LI Xin(Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China)
出处
《食品科学》
北大核心
2025年第18期63-72,共10页
Food Science
基金
教育部工业发酵省部共建协同创新中心2024年度开放基金项目(2022KF26)。
关键词
白酒酿造
耐热拉钱斯氏酵母
纯种混合发酵
微生物互作
风味品质
Baijiu fermentation
Lachancea thermotolerans
mixed culture fermentation
microbial interaction
flavor quality
作者简介
第一作者:张茜(1998-)(ORCID:0009-0003-4994-4475),女,硕士研究生,研究方向为食品微生物酿造。E-mail:1922902477@qq.com;通信作者:李欣(1980-)(ORCID:0000-0002-5425-4431),男,讲师,博士,研究方向为食品风味调控。E-mail:51545530@qq.com。
