摘要
为阐明白酒酿造微生物液态纯种混合发酵的代谢特征,本研究以传统固态发酵中的常见细菌(地衣芽孢杆菌)和酵母(汉逊酵母、弗比恩毕赤酵母、酿酒酵母和鲁氏酵母)为研究对象,以小麦粉为发酵唯一基质,分析了在芽孢杆菌和不同单一酵母共酵条件下氨基酸代谢特征。结果显示,汉逊酵母是混酵下主要乙醇生成酵母,最高乙醇浓度达(93.33±4.71) mg/L,相应的还原糖水平最低,不超过1 g/L。气相色谱分析结果表明有11种氨基酸(甘氨酸、缬氨酸、亮氨酸、异亮氨酸、苏氨酸、脯氨酸、谷氨酸&谷氨酰胺、苯丙氨酸、组氨酸和酪氨酸)在四种混合发酵条件下都会被合成。对只在特定微生物组合下才出现的氨基酸,汉逊酵母比毕赤酵母更容易积累丝氨酸、蛋氨酸、半胱氨酸和赖氨酸。丙氨酸是地衣芽孢杆菌与毕赤酵母混合发酵所特有。本研究结果揭示白酒酿造微生物混酵下氨基酸代谢特征,为深入研究氨基酸与风味之间的关系提供了理论基础。
In order to elucidate the metabolic characteristics of the liquid mixed fermentation of liquor-making microorganisms,the common bacteria( Bacillus licheniformis) and yeasts( Hansenula,Pichia fabianii,Saccharomyces cerevisiae and Zygosaccharomyces rouxii) in traditional solid-state fermentation of baijiu were used as the research objects,and the metabolic characteristics of amino acid were analyzed under the mixed fermentation of Bacillus and single yeast when wheat flour was used as the sole substrate in this research. The results showed that Hansenula was the main ethanol-producing yeast under mixed fermentation and the highest ethanol concentration was( 93.33 ± 4.71) mg/L. The corresponding reducing sugar level was the lowest,not exceeding 1 g/L. Gas chromatography analysis showed that 11 amino acids including glycine,valine,isoleucine,threonine,proline,glutamic acid & glutamine,phenylalanine,histidine and tyrosine were synthesized under four mixed fermentation conditions.For amino acids that occurred only in specific microbial combinations,Hansenula was more likely to accumulate serine,methionine,cysteine and lysine than Pichia. Alanine was specific amino acid in mixed fermentation of B.licheniformis and Pichia. The results of this study revealed the metabolic characteristics of amino acids under the mixed fermentation of liquor-making microorganisms,and provided a theoretical basis for further study of the relationship between amino acids and flavor.
作者
李欣
黄石宽
陈雄
姚娟
李志军
常旭
廖蓓
陈向东
LI Xin;HUANG Shi-kuan;CHEN Xiong;YAO Juan;LI Zhi-jun;CHANG Xu;LIAO Bei;CHEN Xiang-dong(College of life Sciences,Wuhan University,Wuhan 430072,China;Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Rrovincial Cooperative Innovation Center of Industrial Fermentation,Hubei Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan 430068,China;Hubei Angel Yeast Limited by Share Ltd.,Yichang 443003,China)
出处
《食品工业科技》
CAS
北大核心
2019年第23期88-92,97,共6页
Science and Technology of Food Industry
关键词
小麦粉
地衣芽孢杆菌
酵母
混合发酵
氨基酸
wheat flour
Bacillus licheniformis
yeast
co-fermentation
amino acid
