混菌发酵条件下酵母对葡萄酒中赭曲霉毒素A的去除研究
Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions
刘圆圆 1刘一辉 1李强 2李华 1刘满顺 1王华1
作者信息
- 1. 西北农林科技大学 葡萄酒学院,陕西杨凌 712100
- 2. 宁夏回族自治区食品检测研究院,宁夏银川 750001
- 折叠
摘要
为探究本土酿酒酵母(Saccharomyces cerevisiae)(C)及混菌发酵对葡萄酒中赭曲霉毒素A(OTA)的去除及机理,将其与3株非酿酒酵母(N、I、K)组合进行混菌发酵,比较不同组合对葡萄酒中OTA的去除情况;通过酵母胞内外产物及酵母细胞特性探究酵母对OTA的去除机理.结果表明,4株酵母的OTA耐受能力较好,混合发酵C-K组的OTA去除率(24.09％)显著高于其他组(P＜0.05);4组红葡萄酒(C、C-N、C-I、C-K)酿造完成后OTA含量均处于安全范围,其中主发酵阶段OTA含量变化最大(47.41％～63.02％),其次为皮渣分离后和陈酿后;由于酿酒酵母C的细胞壁较厚(192.76 nm),对OTA吸附能力较强,因此其单独发酵时OTA的去除率高达63.02％.该研究探究了本土酿酒酵母及混菌发酵对葡萄酒中OTA的去除情况,为葡萄酒中OTA含量控制提供了参考.
Abstract
In order to explore the ochratoxin A(OTA)reduction and mechanism from wine by native Saccharomyces cerevisiae(C)and mixed-strain fermentation,three non-S.cerevisiae strains(N,I,K)were combined for mixed fermentation,and the OTA removal efficiency by different yeast com-binations in wine was compared.The mechanism of OTA removal by yeast was investigated through the characteristics of yeast cell and intracellular products.The results showed that the 4 strains of yeast had better OTA tolerance,and the OTA removal rate in mixed fermentation C-K group(24.09％)was significantly higher than that in other groups(P＜0.05).The OTA content of the four groups of red wines(C,C-N,C-I,C-K)was in the safe range after brewing,and the OTA content of the main fermentation stage changed the most(47.41％-63.02％),followed by the separation of skin residue and aging.Due to the cell wall of S.cerevisiae C was thicker(192.76 nm)and the adsorption capacity of OTA was strong,the OTA removal rate of S.cerevisiae C was 63.02％during single fermentation.This study investigated the removal of OTA from wine by domestic yeast and mixed-strains fermentation,which provided a reference for controlling OTA content in wine.
关键词
本土酿酒酵母/发酵/葡萄酒/赭曲霉毒素A去除Key words
native Saccharomyces cerevisiae/fermentation/wine/ochratoxin A removal引用本文复制引用
基金项目
西北农林科技大学博士科研启动经费资助(Z1090122028)
国家市场监管重点实验室开放课题资助(2023KF0001)
出版年
2024
NETL
NSTL
万方数据