清香型白酒中乳酸菌和酵母菌的相互作用

【目的】探究清香型白酒中不同乳酸菌和酵母菌的相互作用,了解不同菌株的发酵性能,为更深入地认识白酒发酵机理、实现发酵过程优化提供理论基础。【方法】利用程序控温和固态发酵模拟清香型白酒酿造环境,测定纯培养和共培养中菌株的理化指标、活菌数以及主要代谢产物的变化。【结果】Saccharomyces cerevisiae YJ1糖消耗快产乙醇和酯类物质多,Lactobacillus plantarum JMRS4糖消耗快产酸较多。共培养中乳酸菌对Saccharomyces cerevisiae YJ1的生长和产乙醇抑制较大,对Candida aaseri MJ7产乙醇几乎无影响。乳酸菌对Pichia kudriavzevii MJ14的生物量和乙醇代谢抑制作用较小,还对其产己酸乙酯、乙酸乙酯和异戊醇等代谢产物有促进作用;而反过来Pichia kudriavzevii MJ14对3株乳酸菌产乳酸均有抑制作用,对产乙酸则有促进作用。【结论】建立了一种固态培养方法,结合清香型白酒发酵温度变化规律,有效模拟了实际发酵环境。Pichia kudriavzevii MJ14在与乳酸菌共培养中受到的抑制较小并能有效抑制乳酸菌产乳酸,Saccharomyces cerevisiae YJ1能代谢产生多种风味物质,对清香型白酒酿造有重要意义。

Interaction between lactic acid bacteria and yeasts in light-aroma liquor

Objective] It can provide a theoretical basis for understanding the fermentation mechanism and optimizing the fermentation process that studying on the interaction between different lactic acid bacteria and yeast in light-style liquor and fermentation performance of different strains. Methods] The light-style liquor fermentation environment was simulated by programmed temperature control and solid state fermentation. In pure culture and co-culture, the changes of physicochemical parameters, viable count and the main metabolites were analyzed. Results] Saccharomyces cerevisiae YJ1 strain had a higher rate of sugar consumption and produced more ethanol and esters. Lactobacillus plantarum JMRS4 strains had higher rate of sugar consumption and more acid production. Lactic acid bacteria slightly inhibited Pichia kudriavzevii MJ14 biomass and ethanol production, but promoted the production of ethyl hexanoate, ethyl acetate and isoamyl alcohol. In turn, Pichia kudriavzevii MJ14 inhibited three strains of lactic acid bacteria from producing lactic acid and promoted the production of acetic acid. Conclusion] The actual fermentation process of light-style liquor was simulated by establishing the solid state culture method and simulating the temperature change during the fermentation process. Pichia kudriavzevii MJ14 was slightly inhibited by lactic acid bacteria and could effectively inhibit lactic acid bacteria from producing lactic acid when co-cultured. Saccharomyces cerevisiae YJ1 can produce a variety of flavor substances, which is of great significance to the production of light-style liquor.