影响传统米酒酒药发酵特性的关键因素分析  

Analysis of key factors influencing fermentation characteristics of traditional Jiuyao

作　　者：李昊颖 徐岩[1,2] 王栋 LI Haoying;XU Yan;WANG Dong(The Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]工业生物技术教育部重点实验室(江南大学),江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2022年第17期93-101,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFC1604106)。

摘　　要：中国传统米酒酒药来源广泛,发酵特性各异。探究造成不同酒药发酵特性差异的关键因素,有助于控制米酒的生产,提升米酒产品的品质。该研究针对自然培养的2种不同类型米酒酒药,糖化型酒药和糖化发酵型酒药,通过对米酒发酵过程的控制以及酒药和发酵过程中发酵参数的分析比较,探讨可能造成不同酒药发酵特性差异的关键因素。相关性分析以及米酒控制发酵实验结果表明,虽然酒药中酿酒酵母的数量及其发酵特性对酒药的发酵性能非常重要,但是酒药的酸性蛋白酶活力对于控制米酒发酵特性可能更为关键。通过提高酒药的酸性蛋白酶活力,可以在发酵初期充分提供酵母生长所需的α-氨基氮进而影响酵母的增殖,提高其发酵力,甚至可以将糖化型酒药转变为糖化发酵型酒药。因此,酒药中酸性蛋白酶活力可能是一个预测酒药米酒发酵特性及酒药分类的重要指标。该研究结果为米酒酒药的分类以及米酒生产的控制提供了参考。Chinese traditional Jiuyao(the fermentation starter of Chinese traditional rice wine,Mijiu)has a wide range of sources and different fermentation characteristics.Exploring the key factors influencing the fermentation characteristics of different Jiuyao is helpful to control the production and improve the quality of Mijiu.Two different types of Jiuyao by natural culture,saccharification-type Jiuyao(SJ)and saccharification and fermentation-type Jiuyao(SFJ),were used for the fermentation of Mijiu.The key factors that may cause differences in the fermentation characteristics of different Jiuyao were explored.Based on correlation analysis and experimental verification of Mijiu fermentation,the results showed that key factors influencing the fermentation characteristics of Jiuyao was the acidic protease activity of Jiuyao,though the content and fermentation characteristics of yeast were also very important.The increase of acidic protease activity of Jiuyao could improve the fermentation performance by modifying the content ofα-amino nitrogen required by yeast growth and thus affecting yeast proliferation at the initial stage of Mijiu fermentation.It could even convert a saccharification-type Jiuyao into a saccharification and fermentation-type one.Therefore,the activity of acidic protease in Jiuyao could be an important indicator for predicting the fermentation characteristics and the classification of Jiuyao.These results provide reference for the classification of Jiuyao as well as the control of Mijiu production.

关 键 词：米酒 酒药 发酵特性 酵母 酸性蛋白酶 

分 类 号：TS262.4[轻工技术与工程—发酵工程]