Interaction between Saccharomyces cerevisiae and Hansenula anomala during Apple Brandy Fermentation

Liquor-Making Science and Technology - - News -

ZENG Chaozhen, KANG Sanjiang, LI Mingze, ZHANG Jihong, ZHANG Haiyan and ZHANG Fang (Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070, China) Abstract: The co- culture fermentation systems of Saccharomyces cerevisiae and Hansenula anomala for Fuji apple juice had been constructed. The change in biomass and fermenting power in different systems was compared by using mixed inoculation or sequential inoculation of the two yeast strains. Besides, the interaction between the two yeast strains was analyzed. The results suggested that the growth of Hansenula anomala was inhibited by Saccharomyces cerevisiae in the co- culture system, and the inoculation method of Saccharomyces cerevisiae had greater effects on the fermenting power than that of Hansenula anomala. Key words: apple brandy; Saccharomyces cerevisiae; Hansenula anomala; mixed fermentation; interaction

传统食品发酵中大都具有多种微生物共同参与发酵的特征,微生物间的相互作用对食品的质量

[1]起着至关重要的作用 。非酿酒酵母曾被认为是果酒酿造过程中的腐败酵母,对酒的品质起到不利的作用[ 2],但是随着对果酒酿造研究的深入,非酿酒酵

[3]母对果酒品质至关重要的作用已得到肯定 。苹果白兰地是以苹果汁为原料经酿酒酵母发酵并蒸馏后得到的一种新型水果类白酒[ 4],单一菌种发酵对 苹果白兰地酒的品质虽有一定程度的保证,却降低了苹果白兰地酒产品的独特性和风味的多样性。多种酵母在发酵过程中的相互协作,可以有效增加苹果白兰地酒风味的多样性,但也可能影响苹果白

[ 7]兰地酒质量的稳定性5- 。混菌发酵中微生物之间的相互作用最终导致在发酵不同阶段酵母菌特定的生长规律,通过鉴别培养基了解这种动态的变化规律有利于苹果白兰地酒自然发酵过程中的微生

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