Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar
Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar
复制标题
热带假丝酵母与芳香酵母混合培养酒精发酵对苹果醋品质的影响
DOI：
10.1007/s13205-019-1662-3
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发表时间：
2019-03
期刊：
影响因子：
2.8
通讯作者：
Xuefeng Wu
中科院分区：
文献类型：
--
作者：
Qing Liu;Xingjiang Li;Congcong Sun;Qiaoyun Wang;Hongli Yao;Wei Yang;Zhi Zheng;Shaotong Jiang;Xuefeng Wu
液态发酵法生产果醋分为酒精发酵和醋酸发酵两个阶段。酵母酒精发酵是影响苹果醋质量的重要环节。采用热带假丝酵母和增香酵母进行混合酒精发酵，以改善苹果醋的风味。混合培养的苹果酒和食醋中总有机酸含量均高于纯培养（热带假丝酵母）。混合培养苹果醋的鲜味和甜味游离氨基酸含量（MCAV;分别为1236.71和858.25 mg/L）显著高于纯培养苹果醋（PCAV;分别为1214.69和820.37 mg/L）。总酯、总醇和总酚含量在MCAV中显著增加（分别为282.36 g/L、254.22 g/L和47.49 g/L），果香和花香含量在MCAV中高于PCAV。在主成分分析（PCA）中，MCAV的综合得分高于PCAV。因此，将热带假丝酵母和增香酵母混合培养用于酒精发酵，可以有效地改善苹果醋的风味和品质，但还需进一步研究。
There are two steps (alcoholic fermentation and acetic acid fermentation) in the production of fruit vinegar by liquid fermentation. The yeast alcoholic fermentation step plays an important role in the quality of apple vinegar. In this work,Candida tropicalisand aromatizing yeast were used in mixed alcoholic fermentation to improve the flavor of the apple vinegar. The total organic acid contents of apple cider and vinegar in mixed cultures were all higher than those in pure culture (Candida tropicalis). Umami and sweet free amino acid levels in mixed-culture apple vinegar (MCAV; 1236.71 and 858.25 mg/L, respectively) were significantly higher than those in pure-culture apple vinegar (PCAV; 1214.69 and 820.37 mg/L, respectively). The total esters, total alcohols, and total phenolics were also significantly increased in MCAV (282.36 g/L, 254.22 g/L and 47.49 g/L, respectively), fruit flavor and floral aromas in MCAV were higher than that in PCAV. In the principal component analysis (PCA), the integrative score for MCAV was higher than that for PCAV. Therefore, mixed cultures ofCandida tropicalisand aromatizing yeast in alcoholic fermentation can effectively improve the flavor and quality of apple cider vinegar; more details about the mixed culture need to be investigated in the future.
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