School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
Food Chem. 2023 May 30;409:135277. doi: 10.1016/j.foodchem.2022.135277. Epub 2022 Dec 23.
Lycium barbarum and Polygonatum cyrtonema are known for their medicinal, edible, and ornamental properties. The sensory indices of the novel high-quality L. barbarum and P. cyrtonema compound wine (LPCW) fermented by Saccharomyces cerevisiae RW and Debaryomyces hansenii AS2.45 under different inoculation methods were analyzed. The alcohol content of the LPCW ranged from 3.88 to 4.75 % under three mixed inoculations. The total saponin and total polysaccharide contents in LPCW inoculated with D. hansenii first and S. cerevisiae after 24 h were 4.39 mg/mL and 0.21 mg/mL, respectively. Ethyl butyrate, citronellol, and 3-(methylthio) propanol were unique metabolites of D. hansenii. 4-Methoxybenzoic acid was the core product of brewing of by S. cerevisiae. Except for wine inoculated with S. cerevisiae only, the acceptability scores of all the LPCW samples were higher than 7.3. Our data provided the foundation for the development and application of medicinal and food homologous substances in food fermentation.
宁夏枸杞和玉竹以其药用、食用和观赏价值而闻名。采用酿酒酵母 RW 和异常汉逊酵母 AS2.45 不同接种方式发酵新型优质枸杞玉竹复合酒（LPCW），分析其感官指标。三种混合接种方式下，LPCW 的酒精度在 3.88%至 4.75%之间。先接种异常汉逊酵母 24 h 后再接种酿酒酵母的 LPCW 中总皂苷和总多糖含量分别为 4.39 mg/mL 和 0.21 mg/mL。丁酸乙酯、香茅醇和 3-（甲硫基）-1-丙醇是异常汉逊酵母的特有代谢产物。4-甲氧基苯甲酸是酿酒酵母酿造的核心产物。除仅接种酿酒酵母的酒样外，所有 LPCW 样品的可接受评分均高于 7.3。本研究为药食同源物质在食品发酵中的开发和应用提供了基础。
