戊糖片球菌协同蜂蜜接合酵母LGL-1混合发酵对黄皮果酒品质的影响

Study on improving the quality of Clausena lansium fruit wine by mixed fermentation of Pediococcus pentosaceus and Zygosacharomyces mellis LGL-1

中文关键词:  戊糖片球菌  蜂蜜接合酵母  黄皮  果酒

英文关键词:Pediococcus pentosaceus  Zygosacharomyces mellis  Clausena lansium  fruit wine

中文摘要:

      目的 探究戊糖片球菌协同蜂蜜结合酵母LGL-1 (Zygosacharomyces mellis LGL-1, LGL-1)混合发酵对黄皮果酒品质的影响。方法 从米香型白酒酒厂的小曲中筛选乳酸菌; 进行形态学、分子生物学鉴定及生长测定; 以乳酸菌协同LGL-1进行果酒酿造; 采用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)和气相色谱法(gas chromatography, GC)对风味物质进行分析。结果 所筛菌株BJQ-1、CZZX-2和LJQ-1为戊糖片球菌(Pediococcus pentosaceus); 3株菌皆能利用葡萄糖和果糖进行生长且葡萄糖/果糖质量比1:1复配糖耐受性约300 g/L, BJQ-1、LJQ-1乙醇耐受性达14%vol, CZZX-2乙醇耐受性达16%vol, 即所筛菌株适合复配协同酵母菌进行果酒酿造; 当CZZX-2、BJQ-1和LJQ-1分别协同LGL-1进行黄皮果酒酿造时, 与对照组相比, 戊糖片球菌CZZX-2的强化发酵提升黄皮果酒品质的效果最佳, 果酒中挥发性物质的种类由32种增加至44种, 果酒中2-苯乙醇、异丁醇及异戊醇含量与对照组相比, 分别降低24.72%、48.89%和51.57%, 乙酸乙酯含量显著提升614.70%。结论 戊糖片球菌CZZX-2能协同LGL-1进行黄皮果酒酿造, 达到增酯降高级醇的目的, 提升其品质。本研究可为黄皮果酒的工业化生产提供菌种及一定的理论基础。

英文摘要:

      Objective To investigate the effect of the synergistic fermentation of Pediococcus pentosaceus with Zygosacharomyces mellis LGL-1 on the quality of Clausena lansium fruit wine. Method Lactobacillus were screened from Xiaoqu of rice flavor Baijiu distillery; morphological identification, molecular biology identification and growth determination were performed; fruit wine was brewed with Pediococcus pentosaceus and Zygosacharomycesmellis LGL-1, synergistically; the flavor compounds were analyzed by headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography (GC). Results Strains BJQ-1, CZZX-2 and LJQ-1 were Pediococcus pentosaceus. All the 3 strains could utilize glucose and fructose for growth, and the glucose/fructose mass ratio of 1:1 combined glucose tolerance was about 300 g/L, the ethanol tolerance of BJQ-1 and LJQ-1 was up to 14%vol, and the ethanol tolerance of CZZX-2 was up to 16%vol, indicating that the screened strains were suitable for combining with yeast for fruit wine brewing. When CZZX-2, BJQ-1 and LJQ-1 were used to fortify the brewing of Clausena lansium fruit wine with LGL-1, respectively, CZZX-2 achieved the best results with the types of volatile substances in fruit wine enhanced from 32 to 44, the content of 2-phenylethanol, isobutanol and isoamyl alcohol decreased by 24.72%, 48.89% and 51.57%, separately, and ethyl acetate content increased by 614.70%, compared with Clausena lansium fruit wine brewed only with LGL-1. Conclusion Pediococcus pentosaceus CZZX-2 can cooperate with LGL-1 to brew Clausena lansium fruit wine, achieving the goal of increasing esters and reducing higher alcohols, and improved qualities. This study can provide strains and certain theoretical bases for the industrial production of Clausena lansium fruit wine.