酵母菌对发酵萝卜品质的影响  

Effect of yeast on quality of fermented radish

作　　者：王雅利 赵楠 葛黎红 赖海梅 杨梦露 黄玉立 梅源 刘达玉[1] 朱永清 WANG Yali;ZHAO Nan;GE Lihong;LAI Haimei;YANG Menglu;HUANG Yuli;MEI Yuan;LIU Dayu;ZHU Yongqing(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Life Sciences,Sichuan Normal University,Chengdu 610068,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川省农业科学院农产品加工研究所(食物与营养健康研究所),四川成都610066 [3]四川师范大学生命科学学院,四川成都610068

出　　处：《食品与发酵工业》2024年第24期68-75,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(NSFC32001668);四川省重点研发项目(2022YFN0017)。

摘　　要：为探究酵母菌对发酵萝卜品质的影响,以常规母水和无酵母母水为研究对象,对其发酵过程中微生物数量、pH值、总酸、还原糖、有机酸和挥发性风味物质的动态变化规律及差异进行分析。结果表明,常规母水体系较无酵母母水体系还原糖消耗速度加快,总酸和有机酸含量降低,有机酸组成改变。常规母水体系发酵终点乳酸含量较无酵母母水体系下降了5.67 mg/mL,乙酸含量较无酵母母水体系增加了0.33 mg/mL。在挥发性风味物质上,发酵结束时常规母水体系中醇类、酯类和酸类化合物相对含量较高,胺类酚类等成分相对含量较低,通过分析得到19种差异化合物(VIP值>1,P<0.05),包括6种醇类,5种烃类,4种酯类,2种胺类,1种酚类和1种酸类化合物,其中贡献花果香风味的差异化合物在常规母水组含量较高。研究结果揭示了母水中酵母菌对发酵萝卜品质形成具有重要作用,为提高发酵萝卜产品品质稳定性提供了理论基础。To investigate the effect of yeast on the quality of fermented radish,the dynamic changes and the differences in the microbial count,pH value,total acid,reducing sugar,organic acids,and volatile flavor compounds between the aged brine and the yeast-free aged brine during the fermentation process were analyzed.Results showed that the consumption rate of reducing sugar in the aged brine was faster than that in the yeast-free aged brine,while the total acid and organic acid contents were lower.The compositions of the organic acids were altered by yeast,in which the lactic acid content in the aged brine being 5.67 mg/mL lower than that in the yeast-free aged brine;however,the acetic acid content being 0.33 mg/mL higher at the end of fermentation.In addition,the relative contents of alcohols,esters,and acids in the aged brine were higher than that in the yeast-free aged brine,while amines and phenols were lower.There were 19 differential compounds calculated by analysis(variable importance in projection value>1,P<0.05),which included 6 alcohols,5 hydrocarbons,4 esters and 2 amines,1 phenolic,and 1 acid.In particular,more floral compounds were identified in the aged brine among these differential compounds.Overall,the study demonstrated the pivotal role of yeast on the quality and provided a basis for quality stability control of the fermented radish.

关 键 词：发酵萝卜 酵母菌 挥发性风味物质 发酵品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]