拉西亚贝肯斯 (Lachancea quebecensis) 是一种用于生产手工酒的新型分离物
Valeria Galaz1, Wendy Franco1,2
1Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile.
Foods (Basel, Switzerland)
|September 28, 2023
概括
这项研究探讨了来自昆虫的酵母,Lachancea thermotolerans和L. quebecensis,它们的造潜力. L.quebecensis在生产含酒量较低的果汁酸工艺酒方面表现有前途.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品科学 食品科学 食品科学
背景情况:
- 酵母在发酵食品中至关重要,各种自然来源提供独特的特性.
- 探索非传统的酵母菌株可以带来新的发酵产品和改进的造工艺.
研究的目的:
- 为了描述Lachancea thermotolerans和L. quebecensis的特征,从昆虫中分离出来的酵母因为它们的造潜力.
- 为了评估它们的发酵能力,乙醇和蜂耐受性,以及适合于手工酒生产.
主要方法:
- 在葡萄糖和麦芽糖介质中评估了酵母发酵潜力.
- 确定酵母对乙醇和蜂化合物的耐药性 (IBU).
- 在实验室尺度 (10升) 上使用L.quebecensis.造工艺酒.
主要成果:
- 这两种酵母均发酵葡萄糖和麦芽糖,产生3.25-4.25% (v/v) 之间的乙醇水平.
- 在高IBU和乙醇度下,L.quebecensis的生长减少.
- 用L.quebecensis生产的酒具有水果味,3.50% (v/v) 乙醇,pH为4.06,乳酸为1.21g/L.
结论:
- 耐热的L.quebecensis和L.quebecensis具有造潜力,特别是在酸酒生产方面.
- 昆布酒是一种有希望的候选物,可以制作具有理想的感觉特征和降低乙醇含量的酸酒.
- 这项研究强调了昆虫衍生的酵母在开发创新的发酵饮料方面的潜力.
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