马克斯克鲁维酵母发酵苹果酒的化学成分与抗氧化活性  

Chemical composition and antioxidant activities of apple cider fermented with non-Saccharomyces yeast Kluyveromyces marxianus

作　　者：兰青 张志勇 余垚[1,2] 周峻岗[1,2] 吕红[1,2] LAN Qing;ZHANG Zhiyong;YU Yao;ZHOU Jungang;LYU Hong(State Key Laboratory of Genetic Engineering,School of Life Sciences,Fudan University,Shanghai 200438,China;Shanghai Engineering Research Center of Industrial Microorganisms,Fudan University,Shanghai 200438,China)

机构地区：[1]复旦大学生命科学学院,遗传工程国家重点实验室,上海200438 [2]复旦大学上海工业菌株工程技术研究中心,上海200438

出　　处：《食品与发酵工业》2023年第7期80-89,共10页Food and Fermentation Industries

基　　金：上海市“科技创新行动计划”项目(21015800400,19395800600)。

摘　　要：近年来,由于非酿酒酵母属酵母发酵能够产生更多的风味物质,备受酿酒师的青睐。马克斯克鲁维酵母(Kluyveromyces marxianus)是一种食品安全级的非常规酵母,可用于生产生物酶、木糖醇和芳香化合物等。该研究以Saccharomyces bayanus SAF作为对照,通过发酵苹果酒的化学成分和抗氧化活性对比分析,研究了K.marxianus酿造苹果酒的特征。在25~35℃条件下,K.marxianus能够在96 h内完成乙醇发酵,产量约56.8 g/L。顶空固相微萃取-气相色谱-质谱(head space-solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析结果表明,K.marxianus发酵产生的乙酸-3-甲基-1-丁酯、辛酸乙酯、己酸乙酯等酯类物质的均高于S.bayanus。2种苹果酒液相色谱-质谱联用仪(liquid chromatograph mass spectrometer,LC-MS)分析鉴定出41种抗氧化成分,其中K.marxianus苹果酒的总多酚含量比SAF苹果酒高出约17.5%。Non-Saccharomyces yeasts recently become promising winemakers due to the abilities to bring more varieties flavors.Kluyveromyces marxianus is a GRAS non-Saccharomyces yeast that had been used for productions of enzymes,xylitol,and aroma compounds.Using the Saccharomyces bayanus as a comparison,the ability of K.marxianus in cidermaking was evaluated and the chemical compositions and antioxidant activities of cider were analyzed.Alcoholic fermentation with K.marxianus could be accomplished before 96 h over the temperatures ranging from 25 to 35℃,with approximately 56.8 g/L ethanol yield.Head space-solid phase micro exaction-gas chromatography-mass spectrometry revealed that K.marxianus produced more contents of esters than S.bayanus during cidermaking,such as 1-butanol-3-methyl-acetate,octanoic acid ethyl ester,and hexanoic acid ethyl ester.Liquid chromatography-mass spectrometry analyses identified 41 antioxidant components in both ciders,and the total polyphenols in the K.marxianus Fim-1 cider were 17.5%higher than that of the S.bayanus cider.

关 键 词：马克斯克鲁维酵母 苹果酒 挥发性成分 抗氧化性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]