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首页> 外文期刊>Journal of the Institute of Brewing >Performance of indigenous yeasts in the processing of Chinese strong-flavoured liquor during spontaneous mixed solid-state or submerged fermentation
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Performance of indigenous yeasts in the processing of Chinese strong-flavoured liquor during spontaneous mixed solid-state or submerged fermentation

机译：自发混合固态发酵或深层发酵过程中本地酵母在中国浓酒加工中的性能

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摘要

To explore the in situ metabolic characteristics of yeasts involved in the spontaneous fermentation process of Chinese strong-flavoured liquor, a comparison was conducted between solid-state fermentation (SSF) and submerged fermentation (SmF) when supplemented with 24 indigenous yeast strains, with a focus on the production of ethanol and a broad range of volatile compounds responsible for the characteristics of Chinese strong-flavoured liquor. Under the various experimental conditions, the 24 indigenous yeast strains showed different influences on the mixed fermentation system. The fluctuations caused by different yeast strains in the mixed system were less than those caused by the different fermentation modes relative to the formation of flavour compounds. SSF was found to be more suitable for the production of ethanol, methanol and ethyl lactate, whereas SmF was more suitable for the production of 10 higher alcohols, four esters and four acids. This study revealed the relationships amongst the indigenous yeasts, SSF, and the distinctive flavour profiles of Chinese strong-flavoured liquor. This work provides evidence of the existence of internal stability in spontaneous SSF, thereby facilitating a better understanding of the fermentative mechanism in the SSF process for Chinese strong-flavoured liquor production Copyright (c) 2015 The Institute of Brewing & Distilling
机译：为了探讨参与中国浓香酒自发发酵过程的酵母的原位代谢特征，在固态发酵（SSF）和深层发酵（SmF）补充了24种本地酵母菌株后，进行了比较。专注于乙醇和各种挥发性化合物的生产，这是中国浓香型白酒的特征。在各种实验条件下，24种本地酵母菌株对混合发酵系统的影响不同。相对于风味化合物的形成，混合系统中不同酵母菌株引起的波动小于发酵方式不同引起的波动。发现SSF更适合生产乙醇，甲醇和乳酸乙酯，而SmF更适合生产10种高级醇，四种酯和四种酸。这项研究揭示了本地酵母，SSF和中国浓香型酒独特风味之间的关系。这项工作提供了自发性SSF存在内部稳定性的证据，从而有助于更好地了解SSF工艺中中国烈性白酒生产的发酵机制。（c）2015酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2015年第2期|295-303|共9页
  • 作者

    You Ling; Wang Tao; Yang Zhirong; Feng Su;

  • 作者单位

    Sichuan Univ, Coll Iife Sci, Key Lab Biol Resource & Ecol Environm, Minist Educ, Chengdu 610064, Sichuan, Peoples R China|Yibin Univ, Solid State Fermentat Resource Utilizat Key Lab S, Yibin 644007, Sichuan, Zaire;

    Yibin Univ, Solid State Fermentat Resource Utilizat Key Lab S, Yibin 644007, Sichuan, Zaire;

    Sichuan Univ, Coll Iife Sci, Key Lab Biol Resource & Ecol Environm, Minist Educ, Chengdu 610064, Sichuan, Peoples R China;

    Sichuan Univ, Coll Iife Sci, Key Lab Biol Resource & Ecol Environm, Minist Educ, Chengdu 610064, Sichuan, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    indigenous yeasts; spontaneous mixed solid-state fermentation; Chinese strong-flavoured liquor; ethanol; flavour compounds;

    机译：本地酵母;自发混合固态发酵;中国烈酒;乙醇;调味料;

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