马克斯克鲁维酵母菌调控酒精饮料风味物质代谢机制的研究进展
Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus
侯雨辰 1乌日娜 1曹恺欣 1王雨生 1安飞宇 1贺扬 2武俊瑞1
作者信息
- 1. 沈阳农业大学食品学院辽宁省食品发酵技术工程研究中心沈阳市微生物发酵技术创新重点实验室,辽宁沈阳 110866
- 2. 啤酒生物发酵工程国家重点实验室,山东 青岛 266100;青岛啤酒股份有限公司,山东 青岛 266100
- 折叠
摘要
马克斯克鲁维酵母菌(Kluyveromyces marxianus)是一种发酵性能优良的食品级产香酵母,可利用多种碳源,能提高酒样风味品质,并具有良好耐热性能,已成为酒精饮料行业的新宠.该文重点对马克斯克鲁维酵母菌促进酒精饮料生成苯乙醇和乙酸酯等重要风味物质的代谢机制进行总结,并从接种工艺、发酵温度、营养需求三个方面介绍其在发酵酒精饮料的风味调控技术,综述了该菌在奶啤、果酒、龙舌兰酒、乳清酒和米酸酒风味增强的研究与应用,并对马克斯克鲁维酵母菌在酒精饮料领域中的实际应用前景提出展望,以期为相关领域增强风味品质进行深入的研究和应用提供参考.
Abstract
Kluyveromyces marxianus is a food-grade aroma-producing yeast with excellent fermentation performance,which can utilize a variety of carbon sources,improve the flavor quality of wine samples,and has good heat-resistant properties,which has become a new favorite in the alcoholic beverage industry.The article focused on the summary of the metabolic mechanisms of K.marxianus to promote the production of important flavor substances such as phenylethanol and acetate from alcoholic beverages,and the flavor control technology of fermented alcoholic beverages from three aspects:inoculation process,fermentation temperature and nutrient requirements.In addition,the research and application of K.marxianus in enhancement flavor of milk beers,fruit wines,tequilas,and whey wines were reviewed,and the practical application prospect of the strain in the field of alcoholic beverages was proposed,in order to provide references for further research and application of enhancing flavor quality in related fields.
关键词
马克斯克鲁维酵母菌/酒精饮料/风味物质/代谢机制/发酵调控技术Key words
Kluyveromyces marxianus/alcoholic beverages/flavor substances/metabolic mechanism/fermentation regulation technology引用本文复制引用
基金项目
啤酒生物发酵工程国家重点实验室开放基金青岛啤酒横向合作项目(K202102)
辽宁省食品发酵技术工程研究中心建设项目(21-103-0-14)
沈阳市科技创新平台项目(21-103-0-14)
沈阳市科技创新平台项目(21-104-0-28)
出版年
2024
NETL
NSTL
维普
万方数据