不同酵母对无花果酒高级醇、氨基酸的影响研究
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摘要
以菌株EC1118、KD、X16、D254、BO_213发酵的无花果酒为研究对象,通过气相色谱对不同商业酵母发酵的无花果酒中高级醇进行分析比较,并对无花果汁及酒中氨基酸的含量进行分析比较,通过聚类分析将不同酵母发酵的酒进行聚类,筛选出较优的菌株。结果表明:5株酵母发酵的无花果酒中主要检测到正丙醇、异丁醇、异戊醇、苯乙醇,各菌株发酵的酒中高级醇总量依次为:EC1118> KD> X16> D254> BO_213,异戊醇是各菌株发酵酒中主要的高级醇,无花果汁及酒中均检测到17种氨基酸,总游离氨基酸含量依次为:无花果汁> X16>BO_213> EC1118> KD> D254,各菌株的总游离氨基酸含量存在显著差异(p <0. 05),菌株X16发酵的酒中总游离氨基酸和必需氨基酸含量显著(p <0. 05)高于其他菌株分别为465. 72、87. 62 mg/L;聚类分析将菌株X16发酵的无花果酒聚为一类。通过对各样品进行分析,最终筛选出较优的酿酒酵母X16。
The comparative analysis of the advamced alcohols in fig wines fermented by different commercial yeasts was carried out with the strains EC1118,KD,X16,D254 and BO_213 fermented fig wines,and the amino acid content in the fruitless juices and wines was analyzed and compared. Through cluster analysis,different yeast fermented wines were clustered and the best strains were selected. Results demonstrated that n-propanol,isobutanol,isoamyl alcohol and benzyl alcohol were the main ingredients of fig wine fermented by five yeast strains and the content of isoamyl alcohol was higher than all the others. The total contents of advanced alcohols in the products were 326. 01 mg/L of EC1118,321. 85 mg/L of KD,306. 62 mg/L of X16,304. 27 mg/L of D254,and 246. 60 mg/L of BO_213,respectively. Additionally,seventeen amino acids were discovered in both fig juice and wine. The fig juice had the highest total amino acid content,followed by the X16 fermenting product( 465. 72 mg/L),then the BO_213,EC1118,KD and D254. Moreover,the fig wine fermented by X16 also had the highest free amino acid content( 465.72 mg/L) and essential amino acid content( 87. 62 mg/L). There was a significant difference in the total amino acids content of all products. By analyzing each sample,the best Saccharomyces cerevisiae X16 was finally screened out.
The comparative analysis of the advamced alcohols in fig wines fermented by different commercial yeasts was carried out with the strains EC1118,KD,X16,D254 and BO_213 fermented fig wines,and the amino acid content in the fruitless juices and wines was analyzed and compared. Through cluster analysis,different yeast fermented wines were clustered and the best strains were selected. Results demonstrated that n-propanol,isobutanol,isoamyl alcohol and benzyl alcohol were the main ingredients of fig wine fermented by five yeast strains and the content of isoamyl alcohol was higher than all the others. The total contents of advanced alcohols in the products were 326. 01 mg/L of EC1118,321. 85 mg/L of KD,306. 62 mg/L of X16,304. 27 mg/L of D254,and 246. 60 mg/L of BO_213,respectively. Additionally,seventeen amino acids were discovered in both fig juice and wine. The fig juice had the highest total amino acid content,followed by the X16 fermenting product( 465. 72 mg/L),then the BO_213,EC1118,KD and D254. Moreover,the fig wine fermented by X16 also had the highest free amino acid content( 465.72 mg/L) and essential amino acid content( 87. 62 mg/L). There was a significant difference in the total amino acids content of all products. By analyzing each sample,the best Saccharomyces cerevisiae X16 was finally screened out.
引文
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[20] SUN Zheng,ZHAO Ling-ling,CHENG Ni,et al. Identification of botanical origin of Chinese unifloral honeys by free amino acid profiles and chemometric methods[J]. Journalof Pharmaceutical Analysis,2017,7(5):317-323.
[21] GOK S,SEVERCAN M,GOORMAGHTIGH E,et al. Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis[J]. Food Chemistry,2015,170(1):234-240.
[22] SWIEGERS J H,BARTOWSKY E J,HENSCHKE P A,et al. Yeast and bacterial modulation of wine aroma and flavour[J]. Australian Journal of Grape and Wine Research,2005,11(2):139-173.
[23] GARDE-CERDAN T,ANCIN-AZPILICUETA C. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters,alcohols,and acids during wine alcoholic fermentation[J]. LWT-Food Science and Technology,2008,41(3):501-510.
[24]王亚钦,刘沛通,吴广枫,等.可同化氮对葡萄酒发酵香气物质积累及代谢调控的影响[J].中国食品学报,2017,17(12):164-171.
[25]沈颖,刘晓艳,白卫东,等.荔枝酒酿造过程中氨基酸的变化[J].食品与发酵工业,2012,38(5):191-196.
[26]高年发,李磊,邓旭衡,等.葡萄酒酿造过程中氨基酸含量变化的研究[J].中国酿造,2011,226(1):28-33.
[27]张兴亚,林玲,蒋予箭.黄酒中高级醇含量控制的研究进展[J].中国酿造,2011,235(10):13-17.
[28]张文叶,吴庆伟,吴刚,等.氨基酸种类与添加量对山楂酒中主要高级醇生成量的影响[J].轻工学报,2017,32(3):1-7.
[29]曾朝珍,张永茂,康三江,等.发酵酒中高级醇的研究进展[J].中国酿造,2015,34(5):11-15.
[2] BAROLO M I,MOSTACERO N R,LOPEZ S N. Ficus carica L.(Moraceae):An ancient source of food and health[J]. Food chemistry,2014,164(1):119-127.
[3]董亚晨,戴忆宁,蔡瑾,等.无花果内源酵母的筛选,鉴定及发酵性能测试[J].中国食品学报,2014,14(8):240
[4]徐兵,钱超.无花果酒生产中酶解条件的优化[J].食品研究与开发,2017,38(10):102-105.
[5]赵丛枝,寇天舒,张子德.发酵型无花果果酒加工工艺的研究[J].食品研究与开发,2014,35(13):79-82.
[6]左勇,刘利平,鞠帅.无花果酒发酵条件的优化[J].食品科技,2014,39(1):95-98.
[7] JEONG M R,HAN J H,HWANG E H,et al. Fig wine,fig fruits and fig leaf improve lipid profile and suppress body weight gain in rats fed high-fat diet[J]. The FASEB Journal,2007,21(6):A1 086-A1 087.
[8]游玲,任羽,王涛,等.酵母对浓香型白酒糟醅中高级醇生成的影响[J].食品与发酵工业,2016,42(2):23-28.
[9] ZHANG Cui-ying,QI Ya-nan,MA Hong-xia,et al. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases[J]. Journal of Industrial Microbiology&Biotechnology,2015,42(4):617-625.
[10]闫春明.降低新酿黄酒中高级醇含量研究[D].合肥:合肥工业大学,2017.
[11]王国正,吴群,徐岩.低产高级醇酿酒酵母突变菌株的差异蛋白组分析及高级醇合成相关蛋白的差异表达[J].微生物学通报,2015,42(12):2 407-2 416.
[12] MINNAAR P P,JOLLY N P,PAULSEN V,et al. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations:Effect on phenolic acids of fermented Kei-apple(Dovyalis caffra L.)juice[J]. International Journal of Food Microbiology,2017,257:232-237.
[13]罗安伟.猕猴桃酒生香嗜杀酵母的选育[D].杨陵:西北农林科技大学,2012.
[14]赵丛枝,寇天舒,张子德.发酵型无花果果酒加工工艺的研究[J].食品研究与开发,2014,35(13):79-82.
[15]邓星星,江英,马越,等.无花果及其果酒挥发性成分的研究[J].中国酿造,2016,35(3):98-103.
[16]魏运平.低产高级醇猕猴桃酒酵母菌株的筛选[D].无锡:江南大学,2004.
[17]林玲,王丽,张兴亚,等.气相色谱法测定黄酒中的高级醇[J].中国酿造,2011(5):170-172.
[18] LILLY M,BAUER F F,STYGER G,et al. The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates[J]. FEMS Yeast Research,2006,6(5):726-743.
[19]刘洪.自然发酵与人工接种泡菜发酵过程中品质变化规律的动态研究[D].成都:西华大学,2012.
[20] SUN Zheng,ZHAO Ling-ling,CHENG Ni,et al. Identification of botanical origin of Chinese unifloral honeys by free amino acid profiles and chemometric methods[J]. Journalof Pharmaceutical Analysis,2017,7(5):317-323.
[21] GOK S,SEVERCAN M,GOORMAGHTIGH E,et al. Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis[J]. Food Chemistry,2015,170(1):234-240.
[22] SWIEGERS J H,BARTOWSKY E J,HENSCHKE P A,et al. Yeast and bacterial modulation of wine aroma and flavour[J]. Australian Journal of Grape and Wine Research,2005,11(2):139-173.
[23] GARDE-CERDAN T,ANCIN-AZPILICUETA C. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters,alcohols,and acids during wine alcoholic fermentation[J]. LWT-Food Science and Technology,2008,41(3):501-510.
[24]王亚钦,刘沛通,吴广枫,等.可同化氮对葡萄酒发酵香气物质积累及代谢调控的影响[J].中国食品学报,2017,17(12):164-171.
[25]沈颖,刘晓艳,白卫东,等.荔枝酒酿造过程中氨基酸的变化[J].食品与发酵工业,2012,38(5):191-196.
[26]高年发,李磊,邓旭衡,等.葡萄酒酿造过程中氨基酸含量变化的研究[J].中国酿造,2011,226(1):28-33.
[27]张兴亚,林玲,蒋予箭.黄酒中高级醇含量控制的研究进展[J].中国酿造,2011,235(10):13-17.
[28]张文叶,吴庆伟,吴刚,等.氨基酸种类与添加量对山楂酒中主要高级醇生成量的影响[J].轻工学报,2017,32(3):1-7.
[29]曾朝珍,张永茂,康三江,等.发酵酒中高级醇的研究进展[J].中国酿造,2015,34(5):11-15.