基于乳酸菌生物转化消除酵母抽提物酵母味能力评价

Elimination of Yeasty Odor from Yeast Extract by Biotransformation with Lactic Acid Bacteria

围绕风味物质、呈味物质和氨基酸等指标,开展了基于乳酸乳球菌(Lactococcus lactis)、乳酸链球菌(Streptococcus lactis)和植物乳杆菌(Lactobacillus plantarum)的单菌和混菌发酵体系消除酵母味的研究。结果表明,乳酸菌发酵体系下均有去除酵母味(丙酸和异戊酸)的效果,然而整体的风味具有明显差异。混菌发酵优于单菌发酵,且乳酸乳球菌与乳酸链球菌的混酵效果最佳。与其他6种发酵体系相比,2种乳酸菌混合发酵后的酵母抽提物中的酵母味异戊酸降低了86.73%,具有果香和花香的醇类物质从0.77 ng/mL增加至10.73 ng/mL,乳酸质量浓度为10.60 g/L,风味前体氨基酸苯丙氨酸提升了112.91 mg/L,鲜味物质(肌苷酸和鸟苷酸)提升了0.02 g/L,整体风味和呈味协调。本研究将有助于提升酵母抽提物应用的广泛性,为新型酵母抽提物的开发提供理论支撑。

Based on the composition of odor and taste substances and amino acids,this study evaluated the elimination efficiency of the yeasty flavor from yeast extract by fermentation with single and mixed cultures of Lactococcus lactis,Streptococcus lactis and Lactobacillus plantarum.The results showed that lactic acid bacterial fermentation reduced the yeasty odor(propionic acid and isovaleric acid)from yeast extract,but the overall flavor profiles of yeast extracts fermented with different cultures were significantly different.The effect of mixed culture fermentation was more pronounced than that of single culture fermentation,and the effect of the mixed culture of L.lactis and S.lactis was the best.After fermentation by the mixed culture of L.lactis and S.lactis,the level of the yeasty odorant isovaleric acid in yeast extract was decreased by 86.73%,the concentration of alcohols with fruity and flowery aroma was increased from 0.77 to 10.73 ng/mL,the lactic acid concentration was 10.60 g/L,the concentration of the flavor precursor amino acid phenylalanine was increased by 112.91 mg/L,and the concentration of umami taste substances(inosinate and guanylate)was increased by 0.02 g/L.The fermented sample had a well-balanced flavor and taste.