摘要
Lactic acid bacteria(LAB)are crucial for enhancing Huangjiu flavor,yet no standardized criteria exist for selecting LAB strains for this purpose.This study aimed to investigate the suitability of screening appropriate LAB strains as adjunct starters for Huangjiu fermentation.Twenty-five LAB strains were assessed for their stress resistance and fermentation characteristics.Co-fermentation with Saccharomyces cerevisiae was conducted to explore its role in flavor development,as this yeast greatly contribute to desirable flavor profiles.Notably,Lactiplantibacillus plantarum AR1018,AR1026 and Weissella confusa AR1038 significantly reduced 3-methyl-1-butanol production while increasing levels of ethyl hexanoate and ethyl octanoate.These strains were selected for further analysis of their impact on the physicochemical properties,volatile organic compounds,and sensory attributes of Huangjiu.The LAB starters enhanced total acidity,sugar and protein utilization and ester synthesis,while reducing ethanol and alcohol levels.AR1018 achieved a 16.51% reduction in 3-methyl-1-butanol,whereas AR1038 exhibited a 27.32% increase in ester content compared to the control.Principal component analysis revealed distinct flavor characteristic between Huangjiu produced with AR1018 and AR1038,and sensory evaluation confirmed enhanced desirable attributes,especially for AR1038.This study highlights the potential of LAB starters in improving the flavor quality of rice wine and similar fermented beverages.
基金
financially supported by the National Natural Science Foundation of China(32372307 and U23A20259)
the National Science Fund for Distinguished Young Scholars of China(32025029)
the Shanghai Oriental Talent Youth Project(T2023218)
the Young Elite Scientist Sponsorship Program of China Association for Science and Technology(YESS20220128)
the Shanghai Research Center for Food Microbiology Engineering(19DZ2281100).
