Yang Yurong, Zhong Haiyan, Yang Ning, Xu Shuaizhe, Yang Tao
National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
J Food Sci Technol. 2022 Jun;59(6):2339-2350. doi: 10.1007/s13197-021-05250-x. Epub 2021 Aug 24.
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between and rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products.
The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
与传统混合培养发酵相比，纯种培养发酵生产的米酒风味较差，生物活性物质水平相对较低；然而，纯种菌株易于被工业化生产者控制。本研究的目的是筛选一种菌株，以改善甜米酒的风味缺陷和抗氧化功能。使用分光光度法分析了用分离菌株发酵的七个米酒样品的总酚、总黄酮、肽和抗氧化活性，以及用顶空气相色谱法（HS-GC）测定的乙醇、乙酸乙酯、β-苯乙醇和挥发性醇含量，进一步的主成分分析确定了在香气和抗氧化能力方面表现更好的米酒。基于超高效液相色谱与Q-Exactive轨道阱质谱联用（UHPLC-QE-MS）数据，对两种米酒的酚类物质谱进行了比较。在甜米酒中鉴定出32种酚类物质。总体而言，本研究结果表明，一种菌株可用于改善甜米酒的风味和抗氧化活性，具有应用于工业化产品的巨大潜力。
在线版本包含可在10.1007/s13197-021-05250-x获取的补充材料。
