外源添加乳杆菌联合双歧杆菌定向发酵对黄酒酿造品质的影响

Effect of Directional Fermentation by Bifidobacterium and Lactobacillus on the Quality of Traditional Yellow Wine

为了有效降低中国传统黄酒中较高含量的氨基甲酸乙酯(EC),在黄酒酿造的后酵阶段,定向接入外源副干酪乳杆菌FMES22、FMES56和双歧杆菌FMES99进行协同发酵。使用反向高效液相色谱法、Berthelot比色法和顶空固相微萃取气相-质谱联用法分别对黄酒酿造过程中EC、γ-氨基丁酸(GABA)及风味物质含量进行测定。结果表明,接入FMES22、FMES56和FMES99的黄酒中总氨基酸含量显著升高,且天冬氨酸、苏氨酸等与风味正相关的氨基酸含量明显高于对照组。其中FMESS22组总氨基酸含量为2869.21 mg/L,而对照组仅为1120.8 mg/L。另外,与传统发酵黄酒相比,接入外源乳杆菌和双歧杆菌的黄酒中GABA含量显著升高,而EC含量显著降低。其中FMES22组GABA含量达到62.04 mg/L,而EC含量仅有11.39 mg/L。试验组黄酒中乙酸、2,3-丁二醇、乳酸乙酯、乙酸乙酯和丁二酸二乙酯等黄酒典型风味物质的含量均高于对照组,其特征风味物质的转变能够形成不同于传统风味的黄酒,产生清新的风味。结论:在黄酒后酵阶段外源添加乳酸菌进行定向发酵,对黄酒产品的营养性、安全性以及风味丰富度具有显著的提升作用。

To effectively reduce the high content of ethyl carbamate(EC)in traditional Chinese yellow wine,exogenous Lactobacillus paracasei FMES22,FMES56 and Bifidobacterium lactis FMES99 were inoculated at the start of the post-fermentation stage for the co-fermentation.The contents of EC,γ-aminobutyric acid(GABA)and flavor compounds in the yellow wine were determined by high performance liquid chromatography fluorescence(HPLC-FLD),Berthelot colorimetry and solid-phase microextraction-gas phase-mass spectrometry(SPME-GC-MS),respectively.The results suggested that the addition of FMES22,FMES56 and FMES99 significantly increased the total amino acid content.And the amount of flavor positively correlated amino acids,including aspartic acid,threonine and others were significantly higher than the control group.The total content of free amino acid in FMESS22 group sample reached 2869.21 mg/L,while only 1120.8 mg/L in control group sample.In addition,compared with traditional fermented rice wine,the content of GABA in rice wine added with Lactobacillus and Bifidobacterium was significantly increased,while the content of EC was markedly decreased.Especially,the content of GABA in FMES22 group reached 62.04 mg/L,while the content of EC was only 11.39 mg/L.Moreover,the contents of acetic acid,2,3-butanediol,ethyl lactate,ethyl acetate,diethyl succinate and other typical flavor substances in the experimental groups were higher than those in the control group.The transformation of characteristic flavor substances contributed to a fresh flavor that different from the traditional rice wine.In conclusion,the directionally fermented rice wine with Lactobacillus and Bifidobacterium added in the post-fermentation stage significantly improved the nutrition,safety and flavor richness of traditional yellow rice wine.