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在 Sake 生产中使用非传统酵母

Agnieszka Wilkowska¹, Zuzanna Dzwonnik¹

¹Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Łódź University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland.

Molecules (Basel, Switzerland)

|September 27, 2025

概括

新型葡萄酒酵母,特别是Saccharomyces bayanus,显示出对酒精生产的前景. 它们增强了水果香味和挥发性化合物,与传统造酵母相比,它们提供了独特的风味特征.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
发酵科学发酵科学

背景情况:

消费者对各种酒精饮料的兴趣日益增长.
在糖果生产中需要新的酵母菌株,以获得独特的风味.
探索用于生物调味应用的非传统酵母.

研究的目的:

为了识别和评估新型酵母菌株的糖果生产.
评估这些菌株在生物香料中的潜力.
为了比较由非传统酵母生产的 sake 质量与传统菌株.

主要方法:

商业上可用的底层发酵酒酵母 (Saccharomyces pastorianus) 的评价.
对一种耐冷的葡萄酒酵母 (Saccharomyces bayanus) 和一种野生葡萄酒酵母 (Torulaspora delbrueckii) 的评估.
与Saccharomyces cerevisiae K7.7.相比,萨克的发酵动力学,化学成分和感觉特性的比较.

主要成果:

非传统的酵母产生了不同的发酵动力学,化学成分和感官特性.
葡萄酒酵母,特别是Saccharomyces bayanus,可以产生具有优越 Ester 配置的酒精.
与传统菌株相比,用S. bayanus生产的萨克显示3甲基乙酸 (249.5%) 和六甲基乙烯酸 (199.3%) 的度明显更高.

结论:

萨卡罗梅西斯 (Saccharomyces bayanus) 是一个有前途的候选人,用于生产糖果.
这种葡萄酒酵母增强了与Ginjo-ka特征相关的挥发性芳香化合物.
S. bayanus 支持一致和高效的酒精发酵,为新鲜的 sake 生物风味提供了潜力.

关键词:

乙基碳酸盐前体乙基碳酸盐前体非传统的酵母是非传统的酵母萨克的香味香味的香味.酒精品质的酒精品质的质量.

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