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选产生的酵母,以加强造的米风味Baijiu,以增强香气

Chunyun Qu^1,2, Liying Peng¹, Yongtao Fei^1,2

¹College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

|September 16, 2023

概括

这项研究使用Saccharomyces cerevisiae CM15 (CM15) 加强了广东大米风味的Baijiu造. CM15增强了产量,改善了传统发酵饮料中的芳香特征.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

广东大米风味的 Baijiu 是一种传统的发酵饮料,以其复杂的芳香特征而闻名.
增强Baijiu的香味对于提高其市场竞争力和消费者吸引力至关重要.
埃斯特化合物是 Baijiu.米味的特征香味的关键贡献者.

研究的目的:

识别和选择一种能够增强Baijiu香味的生产的酵母菌株.
评估选定的酵母在加强传统Baijiu造工艺中的有效性.
调查酵母强化对Baijiu的质和整体质量的影响.

主要方法:

对八种生产的酵母菌株进行选,以检测的生产能力和耐压能力.
根据优异的性能选择Saccharomyces cerevisiae CM15 (CM15).
在CM15的协同发酵过程中,使用了来自广东米口味烈酒蒸厂的六种不同的Kojis.
在造的Baijiu中分析了含量,比例和较高的酒精比率.

主要成果:

麦芽菌 (Saccharomyces cerevisiae) CM15表现出强大的产量和耐受工业压力因素.
用CM15强化增加了Baijiu的总质含量,该酒用六种Koji中的四种造,特别是Koji F.
与CM15增强的Koji F造的Baijiu显示乙烯酸增加了25%,乙烯酸乳酸增加了214%,以及更高的比率和更低的酒精比率.

结论:

麦芽菌 (Saccharomyces cerevisiae CM15) 是一种有效的功能性微生物,可以增强酒的造效果.
CM15显著改善了广东大米风味 Baijiu. 的 Ester 形状和香味.
CM15的应用也可能有利于加强其他传统发酵食品.

关键词:

产生的酵母酵母.乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯酸乙烯乙烯乳酸乙烯酸是什么酒精含量更高的人.米风味的饮料是米风味的饮料

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