葡萄汁有孢汉逊酵母与酿酒酵母共培养发酵野樱桃饮品研究

Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae

利用从野樱桃发酵底泥中筛选的一株葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)YT-35与商业酿酒酵母(Sacharomyces cerevisiae)共培养发酵野樱桃饮品,以2株菌的单菌株发酵为对照,对不同发酵阶段中的微生物数量、还原糖、乙醇等动态变化分析,利用高效液相色谱(HPLC)对有机酸进行动态检测,采用顶空固相微萃取/气相色谱-质谱(HS-SPME/GC-MS)对发酵饮品的挥发性风味物质进行测定。结果表明,H.uvarum YT-35在共培养发酵前期占据主导优势;与单一S.cerevisiae发酵相比,共培养发酵可以获得低乙醇含量(3.51 g/L)饮品;HPLC结果表明,共培养发酵可降低柠檬酸、苹果酸和奎宁酸的产量,增加冰醋酸的产量;HS-SPME/GC-MS结果表明,共培养发酵可产生更多的酯类风味物质,如己酸乙酯、苯甲酸甲酯、辛酸异戊酯、肉桂酸甲酯、反式肉桂酸乙酯、十八酸乙酯、苯甲酸苄酯和邻苯二甲酸二异丁酯,同时可增强如月桂酸乙酯、辛酸乙酯、苯乙醇、苯甲醇、辛酸和月桂酸等风味物质的含量;聚类分析表明,H.uvarum YT-35与S.cerevisiae共培养发酵野樱桃对丰富饮品中挥发性物质种类及含量提高有重要贡献。本研究旨在为具有不同代谢潜能的混合菌株在提升果汁发酵饮品品质中的研究提供一定科学依据和理论指导。

One strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry.Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage.The dynamics of microbial populations,reducing sugars and ethanol were analyzed at different stages of fermentation using single-strain fermentation with 2 strains of bacteria as a control.Meanwhile,the organic acids and volatile aromatic compounds of the fermented beverages were detected by high-performance liquid chromatography(HPLC)and headspace solid-phase microextraction/gas chromatography-mass spectrometry(HSSPME/GC-MS).The results showed that H.uvarum YT-35 dominated in the pre-fermentation stage of co-culture.Compared with single fermentation with S.cerevisiae,the coculture fermentation resulted in lower ethanol content(3.51 g/L).Notably,HPLC results revealed that coculture fermented beverage reduced the yield of citric,malic and quinic acids and increased the yield of glacial acetic acid.HS-SPME/GC-MS results revealed that coculture fermented beverage produced more volatile compounds of esters,such as ethyl caproate,methyl benzoate and isoamyl octanoate and showed enhanced contents of ethyl laurate,ethyl octanoate,phenyl ethyl alcohol,benzyl alcohol,octanoic acid and lauric acid.Meanwhile,clustering analysis revealed that coculture fermentation were correlated with the greatest number of volatile aroma compounds in the fermented wild cherry beverage.This study provides scientific basis and theoretical guidance for the research of coculture strains with different metabolic potential in improving the quality of fruit juice fermented beverage.