融合魏斯氏菌和异常威克汉姆酵母混菌发酵荞麦酸面团馒头的香气物质特征
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摘要
应用分离自我国酒鬼酒曲中的融合魏斯氏菌和梅兰春酒醅中的异常威克汉姆酵母进行混菌发酵,通过测定菌株生长曲线探索两株菌的共生作用,采用固相微萃取结合气质联用(SPME-GC-MS)和气相电子鼻技术,对比混菌发酵酸面团(MBF)和单菌发酵酸面团及其荞麦馒头风味化合物的差异性。结果表明,在MBF中乳酸菌、酵母菌菌落数分别达到9.38 log CFU/g、8.51 log CFU/g,两株菌具有良好的共生关系。发酵后荞麦酸面团的主要特征风味物质为乙醇、乙酸、乙酸乙酯、乙偶姻和异戊醇。与酵母菌单菌发酵荞麦酸面团馒头相比,混菌发酵馒头中酯类物质相对含量从5.27%提高到9.53%,结合ROAV分析,混菌发酵荞麦馒头的风味强度明显高于单一乳酸发酵和单一酵母发酵,赋予馒头更浓郁的酒香和果香,感官评定证实其整体可接受度高于其他组。
A mixed culture of Weissella confusa,a lactic acid bacteria( LAB) isolated from Jiugui wine starter and Wickerhamomyces anomalus,an aroma-producing yeast isolated from Meilanchun liquor were used to study the effect of fermentation on flavor compounds in buckwheat sourdough steamed bread. The symbiosis of the two strains was explored by measuring the growth curve of the strains.The difference in flavor compounds of the mixed fermentation( MBF),single bacteria fermentation and buckwheat steamed bread was compared by using SPME-GC-MS and rapid nasopharyngeal Heracles II technology. The results showed that the number of LAB in MBF reached 9.38 log CFU/g,while the yeasts reached 8.51 log CFU/g,thus the two strains had a good symbiotic relationship.The main characteristic flavor compounds of buckwheat sourdough after fermentation were ethanol,acetic acid,ethyl acetate,acetoin and isoamyl alcohol.Compared with the single yeast fermented buckwheat sourdough steamed bread,the content of the esters in steamed bread with MBF increased from 5.27% to 9.53%,combined with ROAV analysis,the flavor intensity of mixed culture fermentation was significantly higher than that of single lactic acid fermentation and single yeast fermentation,which gave the steamed bread a stronger aroma and fruit aroma.Sensory evaluation confirmed that steamed bread with MBF had the highest overall acceptance compared to the other groups.
A mixed culture of Weissella confusa,a lactic acid bacteria( LAB) isolated from Jiugui wine starter and Wickerhamomyces anomalus,an aroma-producing yeast isolated from Meilanchun liquor were used to study the effect of fermentation on flavor compounds in buckwheat sourdough steamed bread. The symbiosis of the two strains was explored by measuring the growth curve of the strains.The difference in flavor compounds of the mixed fermentation( MBF),single bacteria fermentation and buckwheat steamed bread was compared by using SPME-GC-MS and rapid nasopharyngeal Heracles II technology. The results showed that the number of LAB in MBF reached 9.38 log CFU/g,while the yeasts reached 8.51 log CFU/g,thus the two strains had a good symbiotic relationship.The main characteristic flavor compounds of buckwheat sourdough after fermentation were ethanol,acetic acid,ethyl acetate,acetoin and isoamyl alcohol.Compared with the single yeast fermented buckwheat sourdough steamed bread,the content of the esters in steamed bread with MBF increased from 5.27% to 9.53%,combined with ROAV analysis,the flavor intensity of mixed culture fermentation was significantly higher than that of single lactic acid fermentation and single yeast fermentation,which gave the steamed bread a stronger aroma and fruit aroma.Sensory evaluation confirmed that steamed bread with MBF had the highest overall acceptance compared to the other groups.
引文
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[21]S'liwińska M,Wis'niewska P,Dymerski T,et al.Application of electronic nose based on fast GC for authenticity assessment of polish homemade liqueurs called nalewka[J].Food Analytical Methods,2016,9(9):2670-2681.
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[29]高则睿,张强,毛俊妮,等.GC-MS法分析天竺葵花瓣与茎叶的精油成分[J].江西农业学报,2017,29(5):72-76.
[30]林翔云.全天然驱蚊液和驱蚊油及其应用研究[J].中华卫生杀虫药械,2012,18(4):358-360.
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[32]李维青.浓香型白酒与乳酸菌、乳酸、乳酸乙酯[J].酿酒,010,37(3):90-93.
[33]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.
[34]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[35]Di C R,De A M,Limitone A,et al.Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum[J].Journal of Agricultural Science&Technology,2006,54(26):9873-9881.
[2]Bai C Z,Feng M L,Hao X L,et al.Rutin,quercetin,and free amino acid analysis in buckwheat(Fagopyrum)seeds from different locations[J].Genetics&Molecular Research Gmr,2015,14(4):19040.
[3]张玲,高飞虎,高伦江,等.荞麦营养功能及其利用研究进展[J].南方农业,2011,5(6):74-77.
[4]Rokka S,Ketoja E,JarvenpaaE,et al.The glycaemic and C-peptide responses of foods rich in dietary fibre from oat,buckwheat and lingonberry[J].International Journal of Food Sciences&Nutrition,2013,64(5):528-534.
[5]GlavacˇN K,Stojilkovski K,Kreft S,et al.Determination of fagopyrins,rutin,and quercetin in Tartary buckwheat products[J].LWT-Food Science and Technology,2017,79:423-427.
[6]邱向梅.荞麦粉蛋糕生产工艺技术的研究[J].食品科学,2007,28(8):596-598.
[7]温纪平,毛瑞,郑学玲.荞麦粉对馒头品质的影响[J].粮食与饲料工业,2013,12(6):12-15.
[8]陈靓.内蒙古库伦镇城镇居民荞麦产品消费意愿调查[D].沈阳:沈阳农业大学,2017.
[9]Poutanen K,Flander L,Katina K.Sourdough and cereal fermentation in a nutritional perspective[J].Food Microbiology,2009,26(7):693.
[10]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015,36(19):49-53.
[11]刘娜,程晓燕,孙银凤,等.GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响[J].食品工业科技,2014,35(16):76-81.
[12]Corona O,Alfonzo A,Ventimiglia G,et al.Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production[J].Food Microbiology,2016,59:43.
[13]Gobbetti M,Minervini F,Pontonio E,et al.Drivers for the establishment and composition of the sourdough lactic acid bacteria biota[C].Sourdough and Cereal Fermentation Symposium,2016:3-18.
[14]Scheirlinck I,Meulen R V D,Vuyst L D,et al.Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments[J].Journal of Applied Microbiology,2009,106(4):1081-92.
[15]程晓燕.酸面团乳酸菌优势菌群及发酵馒头品质与风味特性研究[D].无锡:江南大学,2015.
[16]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37-42.
[17]钱超,杨文丹,张宾乐,等.高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用[J].食品与机械,2017,33(5):14-20.
[18]陈佳芳.不同添加量产胞外多糖荞麦酸面团对面包烘焙和老化特性的影响[J].现代面粉工业,2017,31(5):48.
[19]Wolter A,Hager A S,Zannini E,et al.Influence of dextranproducing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads[J].International Journal of Food Microbiology,2014,172(172C):83.
[20]王益姝,钱超,黄卫宁,等.梅兰春酒醅中生香酵母的分离鉴定及其发酵面包香气成分分析[J].食品与发酵工业,2016,42(9):45-51.
[21]S'liwińska M,Wis'niewska P,Dymerski T,et al.Application of electronic nose based on fast GC for authenticity assessment of polish homemade liqueurs called nalewka[J].Food Analytical Methods,2016,9(9):2670-2681.
[22]闫彬,贺银凤.乳酸菌与酵母菌共生机理综述[J].食品科学,2012,33(3):277-281.
[23]Kim S S,Lee J S,Cho J Y,et al.Effects of C/N ratio and trace elements on mycelial growth and exo-polysaccharide production of Tricholoma matsutake[J].Biotechnology&Bioprocess Engineering,2010,15(2):293-298.
[24]Viljoen B C.Yeast ecological interactions.yeast‘Yeast,Yeast’bacteria,yeast‘Fungi interactions and yeasts as biocontrol agents[M].Yeasts in Food and Beverages.Springer Berlin Heidelberg,2006:83-110.
[25]Carmelo V,Santos R,Viegas C A,et al.Modification of Saccharomyces cerevisiae thermotolerance following rapid exposure to acid stress[J].International Journal of Food Microbiology,1998,42(3):225-230.
[26]Rojas V,Gil J V,Pi1aga F,et al.Acetate ester formation in wine by mixed cultures in laboratory fermentations[J].International Journal of Food Microbiology,2003,86(1-2):181.
[27]Dai Q,Cao D,Liu X.Study on characteristic aroma of volatile components in Tricholoma matsutake Sing.by GC/MS[J].Yunnan Chemical Technology,2017.
[28]Kang H R,Hwang H J,Lee J E,et al.Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS[J].Food Science&Biotechnology,2016,25(4):979-985.
[29]高则睿,张强,毛俊妮,等.GC-MS法分析天竺葵花瓣与茎叶的精油成分[J].江西农业学报,2017,29(5):72-76.
[30]林翔云.全天然驱蚊液和驱蚊油及其应用研究[J].中华卫生杀虫药械,2012,18(4):358-360.
[31]王晓丹,陈美竹,班世栋,等.茅台大曲中酵母的分离、鉴定及其功能初探[J].食品科学,2017,38(4):51-57.
[32]李维青.浓香型白酒与乳酸菌、乳酸、乳酸乙酯[J].酿酒,010,37(3):90-93.
[33]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.
[34]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[35]Di C R,De A M,Limitone A,et al.Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum[J].Journal of Agricultural Science&Technology,2006,54(26):9873-9881.