Abstract：
BACKGROUND: It has been well accepted that lactic acid bacteria (LAB) are the main bacterial genera present during the brewing of Chinese rice wine (CRW). LAB plays a decisive role in the flavor quality of CRW; however, its application in CRW has previously been overlooked. Therefore, effects of different LAB as co-fermenter on the flavor characteristics of CRW were investigated.
RESULTS: Co-fermentation of LAB increased the utilization rate of reducing sugar, concentration of lactic acid, amino acid nitrogen and total acidity, as well as the content of volatile flavor compounds. Different LAB doses had little effect on the flavor profiles of CRW, but the species of LAB greatly affected the flavor characteristic. The flavor of CRW co-fermented with Lactococcus lactis was characterized by long-chain fatty acid ethyl esters, while co-fermentation with Weissella confusa highlighted the ethyl esters of low molecular weight and short carbon chains in the resultant CRW. Alcohol compounds were dominant in the CRW co-fermented using Pediococcus pentosaceus.
CONCLUSIONS: The co-fermentation of LAB increased the number of volatile flavor compounds, especially esters. LAB exhibited great potential in the application of CRW industry to enrich the flavor characteristics and enhance the flavor diversity of the final product. © 2023 Society of Chemical Industry.
RESULTS: Co-fermentation of LAB increased the utilization rate of reducing sugar, concentration of lactic acid, amino acid nitrogen and total acidity, as well as the content of volatile flavor compounds. Different LAB doses had little effect on the flavor profiles of CRW, but the species of LAB greatly affected the flavor characteristic. The flavor of CRW co-fermented with Lactococcus lactis was characterized by long-chain fatty acid ethyl esters, while co-fermentation with Weissella confusa highlighted the ethyl esters of low molecular weight and short carbon chains in the resultant CRW. Alcohol compounds were dominant in the CRW co-fermented using Pediococcus pentosaceus.
CONCLUSIONS: The co-fermentation of LAB increased the number of volatile flavor compounds, especially esters. LAB exhibited great potential in the application of CRW industry to enrich the flavor characteristics and enhance the flavor diversity of the final product. © 2023 Society of Chemical Industry.
摘要：
背景：乳酸菌（LAB）是中国米酒（CRW）酿造过程中存在的主要细菌属已被广泛接受。LAB在CRW的风味质量中起着决定性的作用，然而,它在CRW中的应用以前被忽视了。因此,研究了不同乳酸菌作为辅助发酵罐对CRW风味特性的影响。
结果：LAB的共发酵提高了还原糖的利用率，乳酸的浓度，氨基酸氮和总酸度，以及挥发性风味化合物的含量。不同的LAB剂量对CRW的风味特征影响不大，但是LAB的种类极大地影响了风味特性。与乳酸乳球菌共发酵的CRW的风味特征是长链脂肪酸乙酯，而与Weissellaconfusa的共发酵突出了所得CRW中低分子量和短碳链的乙酯。在使用戊糖片球菌共发酵的CRW中，酒精化合物占主导地位。
结论：LAB的共发酵增加了挥发性风味化合物的数量，尤其是酯类。LAB在CRW行业的应用中表现出巨大的潜力，可以丰富最终产品的风味特性并增强其风味多样性。本文受版权保护。保留所有权利。
结果：LAB的共发酵提高了还原糖的利用率，乳酸的浓度，氨基酸氮和总酸度，以及挥发性风味化合物的含量。不同的LAB剂量对CRW的风味特征影响不大，但是LAB的种类极大地影响了风味特性。与乳酸乳球菌共发酵的CRW的风味特征是长链脂肪酸乙酯，而与Weissellaconfusa的共发酵突出了所得CRW中低分子量和短碳链的乙酯。在使用戊糖片球菌共发酵的CRW中，酒精化合物占主导地位。
结论：LAB的共发酵增加了挥发性风味化合物的数量，尤其是酯类。LAB在CRW行业的应用中表现出巨大的潜力，可以丰富最终产品的风味特性并增强其风味多样性。本文受版权保护。保留所有权利。
