食品科学 ›› 2022, Vol. 43 ›› Issue (18): 98-104.doi: 10.7506/spkx1002-6630-20211014-142

• 生物工程 • 上一篇    

葡萄酵素发酵过程中代谢产物的动态变化

王印壮,段定定,丁玉峰,马艳莉,牟建楼,席晓丽,谷晓东,宋乾华   

  1. (1.河北农业大学食品科技学院,河北 保定 071000;2.南阳理工学院张仲景国医国药学院,河南 南阳 473000)
  • 发布日期:2022-09-28
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601462);河南省高等学校青年骨干培养计划项目(2020GGJS226); 河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20190307;HIMFT20190308)

Dynamic Changes of Metabolites during Grape Jiaosu Fermentation

WANG Yinzhuang, DUAN Dingding, DING Yufeng, MA Yanli, MU Jianlou, XI Xiaoli, GU Xiaodong, SONG Qianhua   

  1. (1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;2. Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473000, China)
  • Published:2022-09-28

摘要: 为探究葡萄酵素接种发酵过程中物质变化规律,以葡萄为原料,分析了接种酵母菌、醋酸菌以及乳酸菌发酵过程中总酸、有机酸、乙醇体积分数、总酚、主要功效酶(超氧化物歧化酶及β-葡萄糖苷酶)以及香气成分等代谢产物的变化。结果表明:发酵过程中总酸质量浓度呈先上升后下降的趋势,于第34天达到最大值19.37 g/L;在接种酵母菌(0~6 d)发酵过程中有机酸主要以柠檬酸、苹果酸、酒石酸为主,且乙醇主要产生于该阶段;接种醋酸菌后(6~27 d)主要产生乙酸;而后接种乳酸菌后(27~41 d),乳酸、柠檬酸质量浓度逐渐增加至最大值102.09 mg/L和67.70 mg/L,而苹果酸减少,此时乙醇体积分数降低至最小值0.47%并趋于稳定;总酚含量与β-葡萄糖苷酶活力的变化趋势一致,主要于接种酵母菌(0~6 d)发酵以及接种乳酸菌发酵后期(34~41 d)产生,超氧化物歧化酶活力总体呈波动上升趋势;葡萄酵素发酵过程中产生的挥发性物质主要以醇类、酸类和酯类化合物为主。以上研究结果可为葡萄酵素的精准制备以及品质优化提供理论依据。

关键词: 葡萄酵素;接种发酵;代谢产物;香气成分

Abstract: The objective of this work was to analyze the changes in metabolites during the inoculated fermentation of grape Jiaosu. The changes of total acids, organic acids, ethanol, total phenolic compounds, major enzymes (SOD and β-glucosidase) and aroma components during the sequential fermentation process of yeast, acetic acid bacteria and lactic acid bacteria were analyzed. The results showed that the total acid concentration increased first and then decreased during the fermentation process, reaching a maximum value of 19.37 g/L on the 34th day. The organic acids produced during yeast fermentation (0–6 days) were mainly citric acid, malic acid and tartaric acid. Ethanol was also mainly produced at this stage. During fermentation with acetic acid bacteria (6–27 days), acetic acid was produced. During fermentation with lactic acid bacteria (27–41 days), lactic acid and citric acid gradually increased to a maximum value of 102.09 and 67.70 mg/L, respectively, while malic acid decreased. Moreover, ethanol content decreased to a minimum value of 0.47% and then tended to be stable. The trends of total phenol content and β-glucosidase activity were consistent, both of which were mainly produced during yeast and at the late stage of lactic acid bacterial fermentation (34–41 days). The activity of SOD showed a fluctuating increase. The volatile compounds produced during grape Jiaosu fermentation were mainly alcohols, acids and esters. These results can provide a theoretical basis for precise preparation and quality optimization of grape Jiaosu.

Key words: grape Jiaosu; inoculated fermentation; metabolites; aroma components

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