Zhang Jing, He Yiguo, Yin Liguo, Hu Rong, Yang Jiao, Zhou Jing, Cheng Tao, Liu Hongyu, Zhao Xingxiu
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Solidstate Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China.
Foods. 2023 Aug 2;12(15):2934. doi: 10.3390/foods12152934.
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and was identified as . The total ester content of Y3 fermentation broth was as high as 1.22 g/L, and there was no white colonies or film on the surface. Meanwhile, the Y3 strain could tolerate 14% salt concentration conditions and grow well in a pH range of 3-4. Through sensory analysis, the fermented mustard with a ratio of to Y3 of 1:1 showed the highest overall acceptability. Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC-MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. These contributed greatly to the unique flavor of Sichuan paocai. In general, Y3 enhanced the aroma of the fermented Sichuan paocai.
在本研究中，从四川西部、东部和南部农户的四川泡菜汁中分离出21株产香酵母。采用嗅觉法和总酯滴定法筛选出一株产香特性最佳的菌株Y3，并对其进行了鉴定。Y3发酵液的总酯含量高达1.22 g/L，且表面无白色菌落或菌膜。同时，Y3菌株能够耐受14%的盐浓度条件，并且在pH值为3-4的范围内生长良好。通过感官分析，芥菜与Y3以1:1比例发酵时总体可接受性最高。采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）技术分析发现，在混合菌比例为1:1的发酵四川泡菜汁中还检测到具有果香和酒香的乙酸乙酯，以及苯乙醇、异丁醇、异硫氰酸酯类、月桂烯和二甲基二硫醚。这些物质对四川泡菜独特风味的形成贡献巨大。总体而言，Y3增强了发酵四川泡菜的香气。
