戊糖片球菌协同蜂蜜接合酵母LGL-1混合发酵提升黄皮果酒品质的研究

目的 为提升黄皮果酒的的品质。方法 从米香型白酒酒厂的小曲中筛选乳酸菌,以协同蜂蜜接合酵母(Zygosacharomyces mellis,LGL-1)进行果酒酿造。经形态学及分子生物学鉴定、生长测定及顶空固相微萃取偶联气质(HS-SPME-GC-MS)和气相色谱(Gas chromatography,GC)对风味物质进行分析。结果 所筛菌株BJQ-1、CZZX-2和LJQ-1为戊糖片球菌(Pediococcus pentosaceus)；三株菌皆能利用葡萄糖和果糖进行生长且葡萄糖/果糖质量比1:1复配糖耐受性约300 g/L,BJQ-1、LJQ-1乙醇耐受性达14% vol,CZZX-2乙醇耐受性达16% vol,即所筛菌株适合复配协同酵母菌进行果酒酿造；当CZZX-2、BJQ-1和LJQ-1分别协同LGL-1进行黄皮果酒酿造时,与对照组相比,戊糖片球菌CZZX-2的强化发酵提升黄皮果酒品质的效果最佳,果酒中挥发性物质的种类由34种增加至41种,果酒中2-苯乙醇、异丁醇及异戊醇含量与对照组相比,分别降低47.8%、48.9%和24.7%,乙酸乙酯含量显著提升614.7%。结论 戊糖片球菌CZZX-2能协同蜂蜜接合酵母LGL-1进行黄皮果酒酿造,达到增酯降醇的目的,提升其品质。本研究可为黄皮果酒的工业化生产提供菌种及一定的理论基础。

A Study on improving the quality of Clausena lansium fruit wine by mixed fermentation of Pediococcus pentosaceus and Zygosacharomyces mellis yeast LGL-1

In order to improve the quality of Clausena lansium fruit wine。Method Lactobacillus was screened from Xiaoqu of rice-flavor liquor distillery to fortify the brewing of fruit wine with Zygosacharomyces mellis LGL-1. After morphological and molecular biology identification, growth determination and analysis of flavor compounds by headspace solid-phase microextraction coupled with gas chromatography (HS SPME-GC-MS) and gas chromatography (GC). Results strains BJQ-1, CZZX-2, and LJQ-1 screened belonged to Pediococcus pentosaceus and all three strains could utilize glucose and fructose, with good tolerance to 300 g/L glucose/fructose with mass ratio of 1:1, he ethanol tolerance of BJQ-1 and LJQ-1 reached 14 % vol, and that of CZZX-2 reached 16 % vol, suggesting that they were suitable to brew fruit wine with yeasts. When CZZX-2, BJQ-1 and LJQ-1 were used to fortify the brewing of Clausena lansium fruit wine with LGL-1, respectively, CZZX-2 achieved the best results with the types of volatile substances in fruit wine enhanced from 34 to 41, the contents of 2-phenylethanol, isobutanol and isoamyl alcohol decreased by 47.8 %, 48.9 % and 24.7%, separately, and ethyl acetate content increased by 614.7% compared with Clausena lansium fruit wine brewed only with LGL-1. Conclusion Pediococcus pentosaceus CZZX-2 can cooperate with LGL-1 to brew Clausena lansium fruit wine for the purpose of increasing esters and reducing higher alcohols for improved qualities. This study can provide strains and certain theoretical basis for the industrial production of Clausena lansium.