摘要
以风味物质和氨基酸为重点,对8种不同特征的酵母提取物(FG10、FM88、FM31、KU012、FIG12LS、F58、FIG03、KA02)进行基于乳酸乳球菌和乳酸链球菌混合生物转化体系(Lactococcus lactis and Streptococcus lactis biotransformation system,LSBT)去除酵母风味的研究,并对该微生物转化体系的适应性和广泛性进行评价。5种酵母抽提物经转化后不再具有酵母味,而且FG10和FM88还具有发酵酱风味。没有吲哚的产生是LSBT成功的关键之一。同时,转化后的酵母抽提物中乳酸质量浓度不应低于10.00 g/L。原材料的差异在LSBT中起着重要作用,特别是原料中天冬氨酸的缺乏和苏氨酸的过量很可能是LSBT转化不成功的原因。总体而言,LSBT适用于大多数型号酵母提取物,但对于某些特定型号的酵母提取物(如F58、FIG03和KA02),还需要探索其他微生物组合技术或发酵条件。
A biotransformation system(LSBT)consisting of Lactococcus lactis and Streptococcus lactis was used to eliminate the yeasty odor of eight yeast extracts with different characteristics(FG10,FM88,FM31,KU012,FIG12LS,F58,FIG03 and KA02)with a focus on flavor substances and amino acids.Meanwhile,the applicability and universality of LSBT were evaluated.All yeast extracts had no longer any yeasty flavor after being treated with LSBT,and FG10 and FM88 were provided with a fermented sauce flavor.Producing no indole was found to be one of the key factors for the success of LSBT.At the same time,the lactic acid content of the transformed yeast extract should not be less than 10.00 g/L.The difference of raw materials played an important role in the LSBT.In particular,the deficiency of aspartic acid and excessive accumulation of threonine in raw materials were likely reasons for the unsuccessful conversion of LSBT.Overall,LSBT is applicable to most yeast extracts,but other microbial combination techniques or fermentation conditions need to be explored for specific yeast extracts such as F58,FIG03 and KA02.
作者
仇帅
利佳炜
马春蕾
李沛
陈雄
李欣
QIU Shuai;LI Jiawei;MA Chunlei;LI Pei;CHEN Xiong;LI Xin(Cooperative Innovation Center of Industrial Fermentation of Ministry of Education&Hubei Province,Key Laboratory of Fermentation Engineering of Ministry of Education,Key Laboratory of Industrial Microbiology of Hubei Province,College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,China;Yeast Function Hubei Provincial Key Laboratory,Angel Yeast Co.Ltd.,Yichang 443000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第2期64-71,共8页
Food Science
基金
国家自然科学基金面上项目(31871789)
湖北省工业发酵协同创新中心资助项目(2022KF26)。
关键词
乳酸菌
酵母抽提物
适应性
生物转化
酵母味
lactic acid bacteria
yeast extract
applicability
biotransformation
yeasty flavor
