植物乳植杆菌与酿酒酵母协同发酵提升桑葚果酒品质  

Synergistic fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae to improve the quality of mulberry wine

作　　者：林曼 陈晓蝶 陈龙 林锐 童凯 胡陆军 LIN Man;CHEN Xiaodie;CHEN Long;LIN Rui;TONG Kai;HU Lujun(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,College of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644005,Sichuan,China)

机构地区：[1]四川轻化工大学生物工程学院,四川省白酒酿造生物技术及应用重点实验室,四川宜宾644005

出　　处：《粮食与油脂》2025年第4期76-82,共7页Cereals & Oils

基　　金：四川省科技计划项目(2025YFHZ0268);四川轻化工大学研究生创新基金资助项目(Y2023231);大学生创新创业训练计划项目(CX2023142)。

摘　　要：为提升桑葚果酒品质,采用植物乳植杆菌和酿酒酵母混合发酵制备桑葚果酒,探究不同接种策略对桑葚果酒理化指标、抗氧化性和风味物质形成的影响。结果表明:同时接种发酵组(SIM107和SIM169)具有较高的总酸含量和酒精度,糖利用率也更高。抗氧化试验结果表明,SIM107和SIM169的总酚含量和羟基自由基清除率较高,其中SIM107的总酚含量和羟基自由基清除率均最高,分别为182 mg/L和69.4%。风味物质分析结果表明,SIM107和SIM169产生了更丰富的酯类和高级醇,感官评分总分分别为79.91±0.35、78.11±0.15。表明植物乳植杆菌与酿酒酵母同时接种发酵能显著提升桑葚果酒的抗氧化活性、风味物质含量和感官品质。To improve the quality of mulberry wine,a mixed fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae was used to prepare mulberry wine,and the effects of different inoculation strategies on the physicochemical indicators,antioxidant activity and flavor compound formation of mulberry wine were investigated.The results showed that the simultaneous inoculation fermentation group(SIM107 and SIM169)had higher total acid content and alcohol content,and higher sugar utilization rate.The results of the antioxidant test showed that the total phenolic content and hydroxyl radical scavenging rate of SIM107 and SIM169 were higher,among which the total phenolic content and hydroxyl radical scavenging rate of SIM107 were the highest,at 182 mg/L and 69.4%,respectively.The results of flavor compound analysis showed that SIM107 and SIM169 produced more esters and higher alcohols,and the total sensory scores were 79.91±0.35 and 78.11±0.15,respectively.It was indicated that the simultaneous inoculation of Lactobacillus plantarum and Saccharomyces cerevisiae could significantly improve the antioxidant activity,flavor compound content and sensory quality of mulberry wine.

关 键 词：混合发酵 桑葚 植物乳植杆菌 接种策略 

分 类 号：TS262.7[轻工技术与工程—发酵工程]