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当前位置: 首页 > 文章 > 马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析 食品科学 2015 (15) 112-117
Position: Home > Articles > Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS FOOD SCIENCE 2015 (15) 112-117

马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析

作  者：
王丹;李伟;芮昕;马宇潇;徐笑;黄璐;吴寒;董明盛
单  位：
南京农业大学食品科技学院
关键词：
马克斯克鲁维酵母;稀奶油;工艺优化;固相微萃取-气相色谱-质谱法
摘  要：
利用马克斯克鲁维酵母Y51-6发酵稀奶油,以酒精体积分数、感官评定作为优化指标,通过正交试验确定优化发酵工艺。最佳发酵工艺条件为:发酵时间40 h,发酵温度45℃,蔗糖添加量7 g/100 m L,接种量7%(体积分数)。并对发酵过程进行动态追踪,0~12 h内酵母菌生长处于延滞期,12~24 h为对数期,发酵24~32 h为稳定期,32 h之后酵母菌生长进入衰亡期。发酵过程中p H值逐渐降低,酸度逐渐升高,酒精体积分数逐渐增加,色值变化不明显。采用固相微萃取结合气相色谱-质谱联用技术检测稀奶油发酵前后产生的挥发性风味成分。结果表明:未经发酵的稀奶油中共检测出17种主要成分,主要成分为2-庚酮、2-壬酮等甲基酮类化合物。而经发酵的稀奶油样品中共检测出35种主要成分,甲基酮类化合物比例降低,苯乙醇等醇类物质、己酸乙酯等酯类物质明显增多。
译  名：
Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS
作  者：
WANG Dan;LI Wei;RUI Xin;MA Yuxiao;XU Xiao;HUANG Lu;WU Han;DONG Mingsheng;College of Food Science and Technology, Nanjing Agricultural University;
关键词：
Kluyveromyces marxianus;;dilute cream;;process optimization;;solid phase micro-extraction combined with gas chromatography-mass spectrometry
摘  要：
The purpose of this work was to define optimal conditions for the fermentation of dilute cream by Kluyveromyces marxianus Y51-6. Optimization of fermentation conditions for improved alcohol content and sensory evaluation was carried out using an orthogonal array design. A fermentation temperature of 45 ℃, addition of sucrose at 7 g/100 m L, an inoculum size of 7%(V/V) and 40 h fermentation proved optimal. The fermentation process involved lag phase(0–12 h), logarithmic phase(12–24 h), stable phase(24–32 h) and declining phase(after 32 h). The p H decreased during the fermentation process, while acidity and alcohol content increased gradually and color parameters did not change significantly. The results of analysis by solid-phase micro-extraction(SPME) and gas chromatography-mass spectrometry(GC-MS) showed that 17 components were detected in unfermented cream, which were dominated by methyl ketones such as 2-heptanone and 2-nonanone. Totally 35 components were detected in fermented cream samples, among which the proportion of methyl ketones was reduced, while esters and alcohols such as phenylethyl alcohol and ethyl caproate revealed a significant increase.

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