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复合模具增强剂的制备及其对……产量和风味影响的研究 （原文中“of”后面内容缺失）

Study on the preparation of compound mold enhanced and its effect on the yield and flavor of .

作者信息

Guan Tongwei, Yin Xinrui, Jiang Yuhang, Li Yu, Rao Yuan, Shao Jiayan, Liu Ying, Tian Lei, Mao Yicheng, Wang Xia

机构信息

College of Food and Biological Engineering, Xihua University; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.

Sichuan Tujiu Liquor Co., Ltd, Nanchong 637919, China.

出版信息

Food Chem X. 2025 Jul 3;29:102721. doi: 10.1016/j.fochx.2025.102721. eCollection 2025 Jul.

DOI:10.1016/j.fochx.2025.102721
PMID:40686889
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12272614/
Abstract

is typically produced using to make , but its alcohol yield and flavor are often unsatisfactory. This study innovatively employed a mixed-culture fermentation method to enhance its production. By screening three mold strains with high enzymatic activity (saccharifying enzymes, cellulase, and liquefying enzymes), a composite mold-enhanced F1 ( U1: W3 = 2:1) was developed. F1 improved key physicochemical indicators (saccharifying, esterifying, and liquefying power) and microbial diversity in . GC-MS analysis showed increased levels of flavor compounds (ethyl acetate, ethanol) and health-promoting factors (acetic acid, propionic acid, furans). Alcohol yield and flavor are often unsatisfactory. Yield rose by 2 %, and sensory tests noted reduced acridity and bitterness, with enhanced floral and fruity notes. This breakthrough in starter-making techniques offers new insights and theoretical support for improving quality using composite mold-enhanced .

摘要

通常使用[具体原料]来生产[产品名称]，但其酒精产量和风味往往不尽人意。本研究创新性地采用混合培养发酵方法来提高其产量。通过筛选三种具有高酶活性（糖化酶、纤维素酶和液化酶）的霉菌菌株，开发出一种复合霉菌强化[产品名称]F1（U1:W3 = 2:1）。F1改善了[产品名称]中的关键理化指标（糖化、酯化和液化能力）以及微生物多样性。气相色谱-质谱联用（GC-MS）分析表明，风味化合物（乙酸乙酯、乙醇）和健康促进因子（乙酸、丙酸、呋喃）的含量增加。酒精产量和风味往往不尽人意。产量提高了2%，感官测试表明辛辣味和苦味降低，花香和果香增强。这种制曲技术的突破为利用复合霉菌强化[产品名称]提高[产品名称]质量提供了新的见解和理论支持。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/e1911394c248/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/057e5fc933b9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/989112ade06c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/bb375c93ca5b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/23b36b62b453/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/50230d8c9e49/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/5daf4e3d795a/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/9f1fc5a5ff4d/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/e1911394c248/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/057e5fc933b9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/989112ade06c/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/bb375c93ca5b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/23b36b62b453/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/50230d8c9e49/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/5daf4e3d795a/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/9f1fc5a5ff4d/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/69d4/12272614/e1911394c248/gr8.jpg

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本文引用的文献

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Chameleon-like microbes promote microecological differentiation of Daqu.似变色龙的微生物促进大曲的微生态分化。
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