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1、中国科技论文在线http://www.paper.edu.cn发酵方式对银杏发酵液中功能性代谢成分的影响**邓莉川，王淼，闫华5（江南大学食品学院，江苏无锡214122）摘要：醋酸菌GluconacetobactersaccharivoransL4发酵可代谢生产葡萄糖系列酸，其中葡萄糖二酸-1,4-内酯（DSL）具有解毒抗癌等功效；酵母菌Dekkeraanomala具有较强的耐酸能力，且可产生独特的风味物质。本文以制备一款高产葡萄糖系列酸且风味独特的功能性银杏10发酵饮料为目的，利用醋酸菌G.sac
2、charivoransL4和酵母菌D.anomala进行菌种复配，研究了不同发酵方式对银杏发酵液中葡萄糖系列酸产量的影响。结果表明，酵母菌D.anomala和醋酸菌G.saccharivoransL4共同发酵的最佳复配比例为1：9，总接种量为1％，最适装液量为75mL/250mL，在该最适发酵条件下振荡培养7天，发酵液中DSL的产量可达5.88g/L；若葡糖醋杆菌L4先发酵，当总发酵时间一定（7d）时，酵母菌接种时间越晚，发酵液中15DSL的代谢产量越高，当葡糖醋杆菌L4先发酵4d（发酵液pH＞3.
3、2）时添加酵母菌共同发酵，最终发酵液中DSL产量最高达7.98g/L，且具有良好的风味。关键词：发酵方式；银杏；醋酸菌G.saccharivoransL4；酵母菌D.anomala；DSL中图分类号：Q81520EffectsoffermentationparametersonfunctionalmetaboliccomponentsDENGLichuan,WANGMiao,YANHua(Foodtechnologyandscience,JiangnanUniversity,JiangsuWuxi2
4、14122)Abstract:GluconacetobactersaccharivoransL4canproduceaseriesofglucoseacids,including25gluconicacid,glucuronicacid,glucaricacid,andD-saccharicacid1,4-lactone(DSL).Inrecentyears,DSLhasbeenatopicofinterestbecauseofitsanti-toxicandanti-cancerpropertie
5、s.Dekkeraanomala(akindofyeastwithacidresistance)couldimpartthetypicalflavoroffermentationtothebroth.Thisstudybeganwithexaminationoftheeffectsofdifferentfermentationparameters(culturemethod,inoculationratio,totalinoculationamount,andculturevolumeofG.sac
6、charivoransL4andD.anomala)30onDSLproductioninthefermentationbroth.Resultsindicatedthatundertheoptimizedfermentationconditionsof1Y(yeast):9A(aceticacidbacteria)initialratio,1%totalinoculationamount,75mL/250mLculturevolume,andincubationinashakingincubato
7、r,theDSLconcentrationreached5.88g/Laftera7-dayfermentationperiod.Additionally,whenG.saccharivoransL4fermentedfirst,differenttimesofinoculationoftheyeastintothebrothhadacertainimpactontheDSLproduction.Wealso35demonstratedthatwhenthetotalfermentationtime
8、wasfixedat7days,furtherdelayinyeastaddition(thepH>3.2)resultedinhigherDSLproductioninthefermentationbroth.Inoculationofyeastattheoptimumtime,after4daysoffermentationbyG.saccharivoransL4,resultedinthehighestyieldofDSLofupto7.98g/Landamod
