马克斯克鲁维酵母与酿酒酵母协同发酵米酒的特性  

Characteristics of Fermented Rice Wine with Mixed Strains of Kluyveromyces marxianus and Saccharsaccharus cerevisiae

作　　者：王金驰 薛涵予 朱国兴 朴春红 王秀娟[1] WANG Jinchi;XUE Hanyu;ZHU Guoxing;PIAO Chunhong;WANG Xiujuan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;College of Food and Pharmaceutical Engineering,Wuzhou University,Wuzhou 543002,Guangxi,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]梧州学院食品与制药工程学院,广西梧州543002

出　　处：《食品研究与开发》2024年第14期43-51,共9页Food Research and Development

基　　金：吉林省科技发展计划项目(20210202107NC);大豆产业技术体系岗位科学家项目(CARS-04-PS27)。

摘　　要：该文将非酿酒酵母马克斯克鲁维酵母C21(Kluyveromyces marxianus C21)与酿酒酵母1578(Saccharsaccharus cerevisiae 1578)应用于液态发酵米酒中,通过发酵米酒的理化指标、生物量、感官品质及响应面优化试验,研究两株酵母混合液态发酵米酒的特性及其最佳发酵工艺。结果表明:K.marxianus C21发酵米酒在48 h时其生物量及β-葡萄糖苷酶活性最高,与酿酒酵母1578的最佳接种比例为1∶1(质量比),最佳接种方式为混合顺序接种,该条件下米酒的乙酸乙酯含量及酒精度较优。最佳工艺参数为料液比1∶4(g/mL)、发酵时间74 h、发酵温度25℃,混合酵母添加量0.2%,最终米酒感官评分为98,乙酸乙酯含量为13.06 g/L,酒精度为3.13%vol。综上表明,采用非酿酒酵母和酿酒酵母混合顺序发酵可明显改善米酒的香气及口感。In this study,based on physiochemical indexes,biomass,and sensory quality,non-Saccharomyces cerevisiae of Kluyveromyces marxianus C21 and Saccharsaccharus cerevisiae 1578 were applied in liquid fermentation of rice wine to investigate characteristics and optimal fermentation process of the mixed rice wine.It was found that the biomass and β-glucosidase activity of rice wine reached the highest when it was fermented by K.marxianus C21 for 48 h.The optimal inoculation ratio with S.cerevisiae 1578 was 1∶1(mass ratio)with sequential inoculation.At this time,the ethyl acetate content and alcohol content of rice wine were ideal.The optimum process parameters were the solid-to-liquid ratio of 1∶4(g/mL),fermentation time of 74 h,fermentation temperature of 25℃,and mixed yeast amount of 0.2%(g/g).The final rice wine sensory score was 98 with ethyl acetate content of 13.06 g/L and alcohol content of 3.13%vol.In conclusion,the sequential mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae could significantly improve the aroma and taste of the rice wine.

关 键 词：米酒 酵母菌 混合发酵 工艺优化 马克斯克鲁维酵母C21 

分 类 号：TS262.4[轻工技术与工程—发酵工程]