乳酸菌对红曲黄酒酿造过程酵母菌生长及风味物质形成的影响

Effects of Lactic Acid Bacteria on the Growth of Yeast and the Formation of Flavor Compounds in the Fermentation of Hongqu Glutinous Rice Wine

比较了巴氏葡萄球菌、肠膜明串珠菌、戊糖片球菌、乳酸乳球菌、植物乳杆菌和干酪乳杆菌6种乳酸菌对红曲黄酒酿造体系中酵母菌生长及风味物质形成的影响。结果表明:除干酪乳杆菌外,其它乳酸菌均能促进酵母菌的生长;添加乳酸菌虽然对酿造终产物中还原糖与乙醇含量的影响并不显著,但都能显著提高其有机酸含量。利用顶空固相微萃取-气相色谱-质谱联用技术共鉴定出34种挥发性成分,并对发酵终产物进行感官评定,结果发现正丁酸、苯乙醛、2-苯乙醇、乙酸异戊酯、正丙醇和1-壬醇与感官总分呈正相关,乙酸丁酯、辛酸、乳酸乙酯、癸酸乙酯、辛酸乙酯、正丁醇和5-甲基糖醛与感官总分呈负相关。研究结果表明:在酿造体系中添加植物乳杆菌或干酪乳杆菌均会对红曲黄酒品质产生不利影响,而戊糖片球菌对红曲黄酒品质有一定提升,是潜在可应用于酿造红曲黄酒中的优良乳酸菌菌株。

To analyze the growth of yeast and the formation of flavor compounds of Hongqu glutinous rice wine fermentation system were associated with the different lactic acid bacteria(Staphylococcus pasteuri,Leuconostoc mesenteroides,Pediococcus pentosaceus,Lactococcus lactis,Lactobacillus plantarum,Lactobacillus casei).The results showed that except for L.casei,other systems could promote the growth of yeasts.The addition of lactic acid bacteria did not have significant influence on reducing sugar and ethanol in fermented end products,but the organic acid content was significantly increased.34 volatile components were identified by HS-SPME-GC/MS.Further sensory evaluation of fermented end products the sensory score exhibited pronounced positive correlations with n-butyric acid,phenylacetaldehyde,2-phenyl alcohol,isoamyl acetate,n-propanol and 1-nonyl alcohol;negative correlation with butyl acetate,octylic acid,ethyl lactate,ethyl acanate,ethyl octyl,butyl alcohol and 5-methylglycolic aldehyde.The study found that adding L.plantarum or L.casei could have adverse effects in brewing systems.P.pentosaceus has a certain improvement in the quality of Hongqu glutinous rice wine,and is a potentially superior lactic acid bacteria that can be used in the brewing of Hongqu glutinous rice wine.