传统和非传统酵母发酵的蜂蜜的化学指纹
Dorota Kregiel1, Urszula Dziekonska-Kubczak2, Karolina Czarnecka-Chrebelska3
1Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
Molecules (Basel, Switzerland)
|June 13, 2025
概括
非传统的Metschnikowia pulcherrima酵母增强了蜂蜜葡萄酒与Saccharomyces cerevisiae的发酵. 这种共同发酵提高了化学复杂性,产生更低的乙醇和更丰富的风味.
科学领域:
- 发酵科学 发酵科学
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 非传统的酵母,特别是Metschnikowia spp.,在水果葡萄酒的Saccharomyces cerevisiae混合发酵中表现出有益的效果.
- 了解各种酵母菌株对蜂蜜菌发酵的影响,对于优化蜂蜜产量和质量至关重要.
研究的目的:
- 为了研究使用传统的Saccharomyces cerevisiae和非传统的Metschnikowia pulcherrima作为蜂蜜发酵的起始培养的效果.
- 评估其他非传统酵母的性能,包括Wickerhamomyces anomalus和Dekkera/Bretannomyces bruxellensis,进行比较.
- 分析混合酵母培养对发酵蜂蜜化学复杂性和代谢概况的影响.
主要方法:
- 使用精选的酵母菌株 (S. cerevisiae,M. pulcherrima,W. anomalus,D. bruxellensis) 进行蜂蜜的受控混合发酵.
- 对酵母耐受高糖度 (高达30% w/v 葡萄糖) 的评价.
- 分析代谢特征,包括乙醇含量,糖醇含量和挥发性化合物 (和亚利法醇) 的分析.
主要成果:
- 梅茨尼科维亚·普尔切里马 (Metschnikowia pulcherrima) 对高度的葡萄糖表现出最高的耐受性.
- 与M. pulcherrima和S. cerevisiae共同发酵显著改善了发酵蜂蜜的化学复杂性.
- 使用混合培养生产的发酵蜂蜜显示了乙醇含量降低,糖醇增加,并且具有更高水平的特定和亚利法醇的丰富挥发体.
结论:
- Metschnikowia pulcherrima是一种有希望的非传统酵母,用于增强蜂蜜葡萄酒发酵,当与Saccharomyces cerevisiae共同培养时使用.
- 混合酵母发酵,特别是那些涉及M. pulcherrima的发酵,导致发酵蜂蜜中更复杂和可取的感觉特征.
- 该研究强调了非传统酵母在调节发酵途径和提高蜂蜜饮料质量的潜力.
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