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在造生物口味酒的混合发酵中识别和评估非传统酵母

Sofía Sampaolesi¹, Laura Pérez-Través², Dolores Pérez³

¹Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco", CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina.

International journal of food microbiology

|May 27, 2023

概括

像Pichia kudriavzevii和Meyerozyma guilliermondii这样的新型酵母可以增强酒风味的复杂性,并可能减少乙醇. 这些非传统的菌株在与Saccharomyces cerevisiae的混合发酵中提供水果和花的音调.

科学领域:

* 造科学造科学
* 微生物学微生物学
* 食品化学食品化学

背景情况:

* 越来越多的消费者对各种复杂的酒风味的需求.
*需要酵母,这些酵母可以提供理想的芳香化合物,并管理乙醇生产.
* 在Saccharomyces cerevisiae以外的非传统酵母菌株的探索.

研究的目的:

*识别和描述造副产品 (酵母泥) 中的新型酵母.
*评估酵母菌株的生物风味潜力和低乙醇产量.
* 评估与Saccharomyces cerevisiae混合发酵的适用性.

主要方法:

*从各种造来源分离和识别了22种酵母菌株.
*通过果汁发酵实验对选定的菌株进行表征.
*使用高性能液体染色学 (HPLC) 和气体染色学-火焰电离检测 (GC-FID) 分析挥发性化合物.

主要成果:

* Pichia kudriavzevii MBELGA61在混合发酵中产生了低乙醇 (1.19%v/v) 和贡献的果味挥发性化合物 (乙酸盐,2-乙醇,异醇).
* Meyerozyma guilliermondii MUS122 部分减弱的,低乙醇和生物质,增加水果和花的细微差别.
*这两种菌株都显示出增强酒果味和花香气的潜力.

结论:

* 非传统的酵母P. kudriavzevii和M. guilliermondii有望开发复杂的酒风味.
* 这些菌株可用于与Saccharomyces cerevisiae的混合发酵,以调节香味概况.
*虽然增强了味道,但在本研究中没有观察到显著的乙醇减少.

关键词:

香味的个人资料香味的个人资料造酒是为了造酒.水果中的挥发性物质.其他非Saccharomyces酵母酵母新鲜的酒新鲜的酒

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