Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
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DOI：
10.1515/ijfe-2016-0222
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发表时间：
2017-04-01
影响因子：
1.6
通讯作者：
Hu, Yong
中科院分区：
文献类型：
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作者：
Chen, Yang;Bai, Ye;Hu, Yong
醋酸发酵是生产高品质果醋的重要步骤，通常涉及使用乙酸细菌（AAB）。本研究表明，高乙醇条件下耐乙醇AAB的高细胞质量和乙酸产量与PQQ依赖的醇脱氢酶和醛脱氢酶的高活性和稳定性有关。此外，在西瓜酒（8%乙醇）醋酸发酵中，耐乙醇巴氏醋酸杆菌AAB4产生的主要有机酸（乙酸、酒石酸和苹果酸）比常规巴氏醋酸杆菌AS1.41（分别为1.42、3.53和2.12倍）高。AAB4的主要酯类（乙酸乙酯和乙酸苯乙酯）产生量比AS1.41高，分别为1.69倍和1.48倍。此外，AAB4产生的甜味和鲜味游离氨基酸总量显著增加。感官分析表明，AAB4生产的西瓜醋的风味、口感和总体接受度得分均显著高于AS1.41。因此，采用耐乙醇AAB进行高乙醇发酵，改善了西瓜醋的风味和品质，表明该技术可应用于果醋生产。
Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.