枸杞天然菌株发酵特性及起泡枸杞酒发酵工艺研究进展  

Study on Fermentation Characteristics of Natural Lycium Barbarum Strains and Fermentation Technology of Sparkling Lycium Barbarum Wine

作　　者：朱思梦 吴斌 鲍国庆 白鸿洋 刁德财 ZHU Simeng;WU Bin;BAO Guoqing;BAI Hongyang;DIAO Decai(Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学,天津300457

出　　处：《工业微生物》2024年第4期28-30,共3页Industrial Microbiology

基　　金：天津市级大学生创新创业训练计划资助项目“兴杞--宁夏枸杞果实微生物群落组成分析及其对枸杞酒发酵的影响”(编号:202310057272)。

摘　　要：文章旨在探讨如何利用枸杞微生物资源,开发具有特色的深加工产品。首先通过对能够改善枸杞酒香气特征的酿酒和非酿酒酵母进行分析,并将其应用于起泡枸杞酒的发酵,提出优化发酵工艺的方法。然后通过调整和优化发酵条件及酵母接种比例,建立起泡枸杞酒混菌发酵工艺,生产出香气浓郁、口感丰富的起泡枸杞酒。这一研究有望丰富枸杞深加工产品类型,延伸产业链,提升产品附加值,具有显著的经济和社会效益。This article aimed to explore how to utilize the microbial resources of Lycium barbarum to develop distinctive deep processed products.This article analyzed the brewing and non brewing yeast for improving the aroma characteristics of lycium barbarum wine,and applied them to the fermentation of sparkling lycium barbarum wine,so as to propose the methods for optimizing the fermentation processes.By adjusting fermentation conditions and yeast inoculation ratio,the mixed fermentation process for sparkling lycium barbarum wine was established,which can provide the market with sparkling lycium barbarum wine with rich aroma and taste.This research is expected to enrich the types of lycium barbarum deep-processing products,extend the lycium barbarum industry chain,improve the added value of lycium barbarum products,and have significant economic and social benefits.

关 键 词：枸杞 天然菌株 发酵特性 起泡枸杞酒 发酵工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]