接种植物乳植杆菌对麸醋酒精发酵阶段品质的影响  

Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage

作　　者：姜文艺 李丽 刘根侨 冯治平 刘军 JIANG Wenyi;LI Li;LIU Genqiao;FENG Zhiping;LIU Jun(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国酿造》2025年第4期221-227,共7页China Brewing

基　　金：四川省科技厅重点研发项目(2021YFN0095);宜宾市科技局项目(2022NY031);四川轻化工大学“652”科研创新团队计划资助(SUSE652B003)。

摘　　要：通过测定麸醋酒精发酵阶段CO_(2)质量损失,发酵酒样酒精度、还原糖、总酸含量、挥发性风味物质及香气感官品质,考察不同时间添加酿酒酵母(Saccharomyces cerevisiae)和植物乳植杆菌(Lactiplantibacillus plantarum)(编号为S4L、S2L、SL、L2S、L4S、S)对麸醋酒精发酵阶段品质的影响。结果表明,发酵第一天CO_(2)质量损失最大,之后缓慢减少并趋于稳定,且植物乳植杆菌接种时间越早,CO_(2)质量损失越小。接种植物乳植杆菌抑制酒精生成,除S4L组,其余各组酒精度显著降低(P<0.05),但各组间差异不显著(P>0.05);总酸含量随植物乳植杆菌接种时间提前而逐渐增加;接种植物乳植杆菌能显著提高发酵体系还原糖利用率(P<0.05)。发酵酒样的主要挥发性风味成分为酯类、醇类和酸类,接种植物乳植杆菌影响酒样风味,植物乳植杆菌接种时间越早,酯类和醇类物质总含量越高,酒样果香、青草香和酸香越突出,但对甜香和粮香具有一定抑制作用;除L2S组,醋酸含量随植物乳植杆菌接种时间提前而增加。综上,接种植物乳植杆菌能提升麸醋酒精发酵阶段品质。By measuring the CO_(2) mass loss during the alcohol fermentation stage of bran vinegar,the alcohol content,reducing sugar,total acid content,volatile aroma substances,and sensory quality of the fermented liquor samples,the effects of Saccharomyces cerevisiae and Lactiplantibacillus plan-tarum inoculated at different time(numbered as S4L,S2L,SL,L2S,L4S,S)on the quality of bran vinegar during the alcohol fermentation stage were studied,The results showed that the CO mass loss of the sample was the largest on the first day of fermentation,and then decreased slowly and tended to be stable.The earlier the inoculation time of L.plantarum,the smaller the CO_(2) mass loss.The inoculation of L.plantarum inhibited the formation of alcohol,and the alcohol content of the samples except for the S4L group was significantly lower(P<0.05),but there was no significant difference among the groups(P>0.05).The total acid content increased gradually with the advance of inoculation time of L.plantarum.The inoculation of L.plantarum significantly improved the utilization rate of reducing sugar in the fermentation system(P<0.05).The main volatile flavor components in fermented liquor samples were esters,alcohols and acids.The inoculation of L.plantarum affected the flavor of the fermented liquor samples,and the earlier the inocu-lation time of L.plantarum,the higher the total content of esters and alcohols,the more prominent the fruit,grass and sour aroma of liquor sample,but it had a certain inhibitory effect on sweet and grain aroma.Except for L2S group,the content of acetic acid increased with the advance of inoculation time of L.plantarum.In conclusion,the inoculation of L.plantarum could improve the quality of bran vinegar during the alcohol fermentation stage.

关 键 词：麸醋 植物乳植杆菌 接种时间 理化指标 挥发性风味物质 香气感官品质 酒精发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]