泡菜中产香酵母的分离及其应用研究  

Study on Isolation and Application of Aroma-Producing Yeast in Pickles

作　　者：钱芮 何义国 徐腾 赵兴秀 QIAN Rui;HE Yi-guo;XU Teng;ZHAO Xing-xiu(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：《中国调味品》2025年第4期97-103,共7页China Condiment

基　　金：四川省科技厅项目(2021JDRC0129);大学生创新创业训练计划项目(S202210622079);研究生创新基金项目(Y2021039);四川省固态发酵资源利用重点实验室项目(2022Gtzd04)。

摘　　要：为提升四川泡菜的风味,该研究对泡菜中产香酵母的分离和应用进行了探究。从四川3个地区泡菜汁中分离出21株产香酵母,通过嗅闻法和总酯滴定法,并结合理化特性筛选出一株特性优良的酵母菌Y3,经鉴定为Wickerhamomyces anomalus。该菌株能耐受14%的盐浓度,在pH值为3~4范围内稳定生长,其发酵液的总酯含量可达1.22 g/L,不产生白膜、纤维素酶和果胶酶。将两种植物乳杆菌与Y3按不同比例发酵芥菜汁时,经感官品评和SPME-GC-MS分析,发现比例为1∶1∶1时整体接受度最高,共检测出31种挥发性风味成分,主要由酯类、醇类以及少量的醛类和烯烃类等组成,其相对含量达80.283%。影响香气的主要成分中,酯类含量达41.927%,醇类含量达27.163%。该研究结果显示,产香酵母在泡菜风味的形成中发挥着极其重要的作用,为后续制备乳酸菌和酵母菌的复合菌剂奠定了基础。In order to improve the flavor of Sichuan pickles,the isolation and application of aroma-producing yeast in pickles are studied.Twenty-one strains of aroma-producing yeast are isolated from pickle juice in three regions of Sichuan province,and one strain of yeast Y3 with excellent properties is screened through olfactory method and total ester titration method combined with physicochemical properties.It is identified as Wickerhamomyces anomalus.The strain could tolerate 14%salt concentration and grow stably within the pH range of 3~4.The total ester content of the fermentation broth can reach 1.22 g/L,without producing white membrane,cellulase or pectinase.When fermenting mustard juice with two types of Lactobacillus plantarum and Y3 with different ratios,sensory evaluation and SPME-GC-MS analysis show that the overall acceptability is the highest when the ratio is 1∶1∶1.A total of 31 volatile flavor components are detected,which are mainly composed of esters,alcohols and small amount of aldehydes and alkenes,with the relative content of 80.283%.Among the main components that affect aroma,the content of esters reaches 41.927%and the content of alcohols reaches 27.163%.The results show that the aroma-producing yeast plays an extremely important role in the formation of pickle flavor,which has laid a foundation for the subsequent preparation of composite microbial agents of lactic acid bacteria and yeast.

关 键 词：四川泡菜 产香酵母 混合发酵 SPME-GC-MS分析 挥发性风味成分 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]