微生物发酵开发杏果渣香料的研究

杨靖; 刘广昊; 王琼波; 韩丽; 王清福; 赵志伟; 李蕾; 王秋领

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Citation: . shu

Development of apricot pomace flavoring by microbial fermentation

YANG Jing ¹ ,
LIU Guanghao ¹ ,
WANG Qiongbo ² ,
HAN Li ³ ,
WANG Qingfu ⁴ ,
ZHAO Zhiwei ⁴ ,
LI Lei ⁴ ,
WANG Qiuling ^4,,

1. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Department of Food Nutrition, Luohe Medical College, Luohe 462002, China;
3. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
4. Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450002, China

Corresponding author: WANG Qiuling, wangqlhnzy@126.com
Received Date: 2023-10-18
Accepted Date: 2024-01-19
Available Online: 2024-11-22

Abstract

To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
- apricot pomace,
- microbial fermentation,
- flavoring,
- key enzyme
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Development of apricot pomace flavoring by microbial fermentation

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