混菌发酵葡萄汁对葡萄糖苷类芳香前体物水解作用的影响

探究非酿酒酵母对葡萄汁中葡萄糖苷类芳香前体物的水解作用，以内蒙古西部地区分离到的具有β-葡萄糖苷酶活性的分属5个属5株酵母菌株为材料，对部分酵母细胞进行胞壁透化处理。随后，采用酿酒酵母（Saccharomyces cerevisiae）单独接种或与非酿酒酵母non-Saccharomyces混合接种的方式进行发酵，探究酿酒酵母与非酿酒酵母混合（1∶1）发酵对发酵进程及发酵液中葡萄糖苷类芳香前体物水解作用的影响。结果表明，除星形假丝酵母（Candida stellata）外，其他3株非酿酒酵母与酿酒酵母混合接种对发酵结果均无明显影响（P＞0.05），且均可显著降低发酵液中葡萄糖苷类物质的浓度（P＜0.05），其中尤以萄萄汁有孢汉逊酵母（Hanseniaspora uvarum）及异常毕赤酵母（Pichia anomala）的能力最强，葡萄糖苷类物质的浓度分别为3.04 mmol/L和2.66 mmol/L。

Effect of mixed-starters fermentation on the hydrolyzation of glucosidic-bond aroma precursors in grape juice

In order to explore the effect of non-Saccharomyces on the hydrolyzation of glucosidic-bond aroma precursors in the grape juice, using 5 yeast strains (classified into 5 genera) with β-glucosidase activity isolated from the western district of Inner Mongolia of China as materials, the cell wall of partial yeasts was permeabilized. Subsequently, fermentation was carried out by Saccharomyces cerevisiae with single inoculation way or non-Saccharomyces with mixed inoculation way, and the effects of mixed fermentation of S. cerevisiae and non-Saccharomyces (1∶1) on the fermentation process and the hydrolyzation of glucosidic-bond aroma precursors in the fermentation broth were investigated. The results showed that in addition to Candida stellata, the inoculation ways with the other three non-Saccharomyces and S. cerevisiae had no significant effects on fermentation, and could significantly decrease the concentration of glucosides in the fermentation broth. Among them, the ability of Hansenula sinensis and Pichia pastoris were the strongest, and the concentrations of glucosides were 3.04 mmol/L and 2.66 mmol/L, respectively.