传统和有机种植方法对造效率和生蒸的挥发性成分的影响
Maria Balcerek1, Katarzyna Pielech-Przybylska1, Urszula Dziekońska1
1Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
Molecules (Basel, Switzerland)
|January 10, 2026
概括
有机和传统的麦种植方法影响发酵效率,但不影响谷物成分. 蛋白酶补充剂可以增加乙醇的产量,而特定的预处理方法会影响玉米蒸中的甲醇含量.
科学领域:
- 农业科学 农业科学
- 食品化学 食品化学
- 发酵技术的发酵技术
背景情况:
- 麦种植实践 (传统与有机) 可以影响作物特征.
- 混制备和发酵参数会影响蒸品质和产量.
- 酶和酵母菌株的选择对于优化酒精发酵至关重要.
研究的目的:
- 评估麦种植条件和加工方法对酒精发酵效率的影响.
- 分析麦蒸的化学成分,重点关注关键的挥发性化合物.
- 确定蛋白酶补充剂和不同预处理方法对蒸品特性的影响.
主要方法:
- 传统农业和有机农业的玉米的比较分析.
- 评估不同粉制备和发酵技术.
- 酶 (蛋白酶) 和酵母菌株补充试验.
- 气色谱-质谱 (GC-MS) 用于蒸物的化学成分分析.
- 乙甲,甲醇,聚醇 (2-甲基布坦醇,3-甲基布坦醇) 和乙酸的量化.
主要成果:
- 麦种植类型影响了发酵效率,但不影响谷物的化学成分.
- 蛋白酶的添加显著增强了来自两种麦类型的泥中的乙醇生物合成.
- 与无压方法相比,热压预处理导致甲醇度更高.
- 经过无压预处理的有机麦蒸显示了较低的2-甲基布坦醇和3-甲基布坦醇度.
- 蛋白酶消化增加了蒸中的3-甲基-丁酸盐和2-甲基-丁酸盐水平.
结论:
- 蛋白质酶补充剂对麦蒸中的乙醇产量有益,无论种植方法或加工方法如何.
- 玉米蒸中的甲醇和醇含量受到种植和加工的影响,但仍在监管范围内.
- 该研究强调了通过仔细选择种植,加工和酶处理来优化玉米蒸生产的潜力.
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