PDF(Pubmed)
Abstract：
Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.
摘要：
Amazake是传统的，甜，非酒精的日本饮料通常是由真菌米曲霉通过曲发酵产生的。然而,替代微生物如解淀粉芽孢杆菌提供了潜在的优势和生产类似发酵饮料的新可能性。这项研究旨在通过用解淀粉芽孢杆菌（NCIMB12077）代替米曲霉（W-20）并比较其发酵过程和所得产品来复制亚马逊的祖先饮料。我们的结果表明，使用解淀粉芽孢杆菌（ABA）生产amazake不仅是可能的，而且还产生了与传统amazake（AAO）不同的饮料。糖化在ABA中可以在比AAO更高的温度下实现，尽管还原糖和酶活性值较低。AAO中氨基酸和有机酸含量较高,半胱氨酸在AAO中唯一存在，莽草酸仅在ABA中存在。两种饮料之间的挥发性香气化合物分布不同，AAO表现出更丰富的醛，和ABA更丰富的酮和醇。有趣的是,尽管存在这些成分差异，这两种饮料显示出相似的消费者小组接受率。对它们的微生物群落的分析表明，这些动物之间存在明显的差异，以及ABA而不是AAO的时间变化。这项研究为利用解淀粉芽孢杆菌作为亚马逊饮料发酵过程中主要微生物的潜力提供了有希望的见解，标志着发酵低酒精饮料生产领域的重要进步，可能在其他发酵食品中应用。
