接种方式对薏米酒醪品质的影响

Effect of Different Inoculation Methods on the Quality of Coix Seed Wine Mash

使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,先接种酿酒酵母发酵8 h后接种植物乳杆菌的发酵组在发酵48 h后酿酒酵母菌落总数提高至8.25 lg cfu/mL,且植物乳杆菌菌落总数可达8.02 lg cfu/mL,而酒精度、总酸和氨基酸态氮则分别提高了7.17%、263.93%和108%,总糖和pH值则分别减少了45.78%和13.42%。此外,该接种方式还能显著增加薏米酒醪中功能物质含量及抗氧化活性。适宜的时间接种植物乳杆菌不仅有利于酿酒酵母的增殖,还能提高原料利用率、功能物质含量和保健功效。

In this study,the co-fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae was used to prepare coix seed wine mash,and the effects of different inoculation methods on the nutritional quality and functional properties of coix seed wine mash were explored.The results showed that the inoculation method was the main factor leading to the differences in the microbial biomass,physicochemical and functional indexes and antioxidant activity of coix seed wine mash.Compared with the single S.cerevisiae fermentation group,the number of S.cerevisiae colonies increased to 8.25 lg cfu/mL,and the number of L.plantarum colonies could reach 8.02 lg cfu/mL in the fermentation group inoculated with S.cerevisiae for 8 h and then inoculated with L.plantarum after 48 h of fermentation.The content of alcohol,total acid and amino acid nitrogen increased by 7.17%,263.93%and 108%,respectively;the total sugar content and pH decreased by 45.78%and 13.42%,respectively.In addition,this inoculation method could significantly increase the functional substances content and antioxidant activity in the coix seed wine mash.Inoculation of L.plantarum at a suitable time is not only beneficial to the proliferation of Saccharomyces cerevisiae,but also improves the utilization rate of raw materials,functional substances content and health care efficacy.