摘要
己酸和己酸乙酯是浓香型白酒中重要的风味物质,其含量占比对浓香型白酒的品质有着重要影响。不同的粮谷原料在酿造过程中可能具有不同的产己酸特性。研究通过构建由粮谷原料发酵产己酸的发酵模型,比较了不同粮谷原料产己酸的特性。结果表明,粮谷原料经酒化发酵、酸化发酵、产己酸发酵最终实现由粮谷原料产己酸。通过研究6种粮谷原料酸化液产己酸的差异对6种粮谷原料进行产己酸性能比较,结果表明,玉米转化己酸产量最高,达到93.7 mg/g,其余原料转化己酸产量高低依次为糯高粱、粳高粱、小麦、大米、糯米。微生物群落结构表明,试验中不同粮谷原料己酸发酵液中主要产己酸的菌群是Pseudoramibacter(假枝杆菌属)、Anaerococcus(厌氧球菌属)、Caproiciproducens(产己酸菌属)、Lactobacillus(乳杆菌属)。文章研究构建了由粮谷原料发酵产己酸的发酵模型,并比较了不同粮谷原料产己酸特性及菌群差异,为研究粮谷原料产己酸提供了新思路。
Caproic acid and ethyl caproate are important flavor compounds in Luzhou-flavor baijiu,and their contents have an impact on the quality of Luzhou-flavor baijiu.Different cereal grains may have different caproic acid production characteristics during the brewing process.This study compared caproic acid production characteristics of different cereal grains by constructing a fermentation model for caproic acid production from cereal grains.The results showed that the cereal grains produce caproic acid through saccharification,acidification fermentation,and caproic acid production fermentation.By comparing the caproic acid production performance of six cereal grains,the results showed that the highest yield of caproic acid was obtained from corn,with a yield of 93.7 mg/g,yield of caproic acid from different raw materials was in the order of glutinous sorghum,non-glutinous sorghum,wheat,rice,and glutinous rice.Microbial community structure results showed that the main caproic acid-producing bacteria in this experiment fermentation broth were Pseudoramibacter,Anaerococcus,Caproiciproducens and Lactobacillus.In this study,we constructed a fermentation model for the production of caproic acid by fermentation of grain raw materials,and compared the characteristics of caproic acid production and the differences in the bacterial flora of different grain raw materials,which provided a new idea for the study of caproic acid production from grain raw materials.
作者
卫春会
张耀珑
黄治国
谢军
任志强
WEI Chunhui;ZHANG Yaolong;HUANG Zhiguo;XIE Jun;REN Zhiqiang(Sichuan University of Science&Engineering,Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province,Yibin 644000,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China)
出处
《食品科技》
北大核心
2025年第10期114-121,共8页
Food Science and Technology
基金
四川省中央引导地方科技发展专项(2024ZYD0252)
四川轻化工大学研究生创新基金项目(Y2023250)
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2022-07)。
关键词
粮谷原料
白酒
己酸发酵
微生物群落
cereal raw materials
Baijiu
caproic acid fermentation
microbial community
