由Lachancea thermotolerans发酵的酒的风味模式
Jeong-Ah Yoon1, Seong-Wook Cho1, Se-Young Kwun1
1Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, 24341 Korea.
Food science and biotechnology
|March 20, 2025
概括
三种Lachancea thermotolerans酵母菌株对酸酒发酵进行了评估. 一个菌株NIYL22663显著影响了酒的风味,产生了关键的芳香化合物.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品化学 食品化学
背景情况:
- 拉坎西亚耐热植物 (Lachancea thermotolerans) (原名Kluyveromyces thermotolerans) 对于酸酒的生产至关重要,它会影响乙醇和乳酸的含量.
- 了解菌株对发酵的特定贡献对于优化酸酒特性至关重要.
研究的目的:
- 隔离和评估L. thermotolerans菌株作为酸酒发酵中的起始剂的性能.
- 分析不同L. thermotolerans菌株对酒的化学和感官特征的影响.
主要方法:
- 三个L.热耐药菌株的分离和表征.
- 评估发酵性能 (乙醇,酸,乳酸生产).
- 使用电子鼻子和GC/MS分析挥发性风味化合物.
主要成果:
- 所有孤立的L. thermotolerans菌株的乙醇,酸和乳酸产量与对照品相比都相当.
- 根据使用的L. thermotolerans菌株观察到酒风味特征的显著差异.
- 菌株NIYL22663被确定为特定风味化合物的关键生产者,包括乙烯酸乙酸和异氨酸乙酸.
结论:
- L. 耐热菌株在基本发酵参数之外显著影响酸酒的风味特征.
- 菌株NIYL22663显示出在酸生产中有针对性的风味开发的潜力.
- 对NIYL22663的特定代谢途径的进一步研究可能会为风味工程开辟新的途径.
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