德尔布有孢圆酵母对苹果酒发酵过程风味物质合成的影响  

Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider

作　　者：肖子一 赵玉川 罗玲 黄丹 罗惠波[1,3] 李子健 XIAO Ziyi;ZHAO Yuchuan;LUO Ling;HUANG Dan;LUO Huibo;LI Zijian(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;Sichuan Vocational College of Chemical Technology,Luzhou 646300,China;Key Laboratory of Brewing Biotechnology and Application,Zigong 643000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]四川化工职业技术学院,四川泸州646300 [3]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品工业科技》2025年第1期283-291,共9页Science and Technology of Food Industry

基　　金：四川轻化工大学研究生创新基金(Y2022068)。

摘　　要：本研究利用德尔布有孢圆酵母(Torulasporadelbrueckii)与酿酒酵母(Saccharomycescerevisiae)进行苹果酒发酵实验,通过比较混合发酵与酿酒酵母单独发酵过程中有机酸以及挥发性风味物质差异,探究德尔布有孢圆酵母对苹果酒风味物质合成的影响。结果表明,德尔布有孢圆酵母显著提高了苹果酒中草酸(+0.077 g/L)、乙酸(+1.68 g/L)、L-乳酸(+0.83 g/L)以及琥珀酸(+0.45 g/L)的含量(P<0.01),并减少了苹果酒中高级醇的数量。共现网络分析显示德尔布有孢圆酵母的加入增强了挥发性风味物质合成的稳定性。此外,混合发酵显著提升了苯乙醇、苯甲醛、乙酸苯乙酯、辛酸、己酸等11种挥发性风味物质含量,有助于凸显苹果酒中苹果特征香、花果香,增强蜜甜感。基于差异风味物质通路富集结果,德尔布有孢圆酵母可赋予发酵体系更强的原料利用能力,糖类物质的转化能力以及风味物质合成能力。研究结果表明该菌株有着优异的混合发酵性能,为其在苹果酒酿造中进一步利用提供了依据。This study utilized Torulaspora delbrueckii and Saccharomyces cerevisiae for apple cider fermentation experiments.By comparing the differences in organic acids and volatile flavor compounds between mixed fermentation and fermentation with only Saccharomyces cerevisiae,the impact of Torulaspora delbrueckii on the synthesis of flavor compounds in apple cider was investigated.The results indicated that Torulaspora delbrueckii significantly increased the levels of oxalic acid(+0.077 g/L),acetic acid(+1.68 g/L),L-lactic acid(+0.83 g/L),and succinic acid(+0.45 g/L)in apple cider(P<0.01),and reduced the quantity of higher alcohols.Co-occurrence network analysis showed that Torulaspora delbrueckii enhanced the stability of volatile flavor compound synthesis.Moreover,mixed fermentation notably increased the content of 11 volatile flavor compounds,including phenylethyl alcohol,benzaldehyde,phenethyl acetate,octanoic acid,and hexanoic acid,which would help to highlight the apple's characteristic aroma,floral and fruity scents,and enhance the perception of sweetness.Finally,based on the enrichment results of the differential flavor compound pathways,Torulaspora delbrueckii could endow the fermentation system with stronger raw material utilization capacity,sugar conversion ability,and flavor compound synthesis ability.The findings suggest that this strain has excellent mixed fermentation performance,providing a theoretical basis for its further utilization in apple cider brewing.

关 键 词：苹果酒 德尔布有孢圆酵母 酿酒酵母 混合发酵 风味物质 

分 类 号：Q93-3[生物学—微生物学]