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中国生物工程杂志

CHINA BIOTECHNOLOGY
中国生物工程杂志
中国生物工程杂志  2022, Vol. 42 Issue (11): 73-87    DOI: 10.13523/j.cb.2209033
生物质资源     
酿酒酵母发酵与自然发酵过程中霍山石斛酵素的代谢物及抗氧化变化*
吴静1,王珍珍1,王晓宇1,罗丹1,蒋增良2,沙如意1,**(),毛建卫1,**,崔艳丽3
1 浙江省农产品化学与生物加工技术重点实验室 浙江省农业生物资源生化制造协同创新中心 浙江科技学院生物与化学工程学院 杭州 310023
2 西湖大学 杭州 310024
3 浙江大学 杭州 312027
Changes of Metabolites and Antioxidant Activity of Dendrobium huoshanense Jiaosu by Spontaneous Fermentation and Saccharomyces cerevisiae Fermentation
WU Jing1,WANG Zhen-zhen1,WANG Xiao-yu1,LUO Dan1,JIANG Zeng-liang2,SHA Ru-yi1,**(),MAO Jian-wei1,**,CUI Yan-li3
1 Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources and Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2 Westlake University, Hangzhou 310024, China
3 Zhejiang University, Hangzhou 312027, China
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摘要：

为实现霍山石斛的全质利用和高值化利用,以接种酿酒酵母发酵与自然发酵两种工艺制备霍山石斛酵素,研究不同工艺发酵过程中代谢物(有机酸、总酚、总糖等)和抗氧化活性(OH·清除率、ABTS·清除率、还原力)的变化趋势,并结合多元统计分析,建立综合评价指标。结果表明,酿酒酵母发酵组的酵母菌数量高于自然发酵组;自然发酵组检测到的4种有机酸的含量均高于酿酒酵母发酵组,其中乳酸和乙酸含量均呈上升趋势;酿酒酵母发酵组的草酸含量明显下降,而自然发酵组的草酸含量没有明显变化。酿酒酵母发酵组与自然发酵组的总酚含量分别下降了24.02%、24.98%;总糖含量分别下降了64.21%、22.89%;pH值分别下降了0.12和0.24,总酸含量分别增加了62.98%、70.98%;糖酸比分别降低了80.13%、59.47%,酿酒酵母生产的酵素口感以酸甜为主,自然发酵的酵素口感以甜为主。在抗氧化方面,酿酒酵母发酵组显著高于自然发酵组,OH·清除能力分别提高了42.57%和40.67%;ABTS·清除能力分别提高了55.36%和30.06%;还原力无显著变化。相关性分析和主成分分析结果表明乳酸、乙酸等有机酸具有一定的抗氧化性。酵母菌发酵第 14 d的综合评价指标达到阶段高点,酵母菌生长数量在14 d后趋于稳定,进入生长稳定期,可作为最佳发酵节点。综上结果表明酿酒酵母发酵相较于自然发酵霍山石斛提高了抗氧化活性,丰富了酵素口感,缩短了发酵时间,酵素品质较好。
关键词： 霍山石斛;  酿酒酵母;  自然发酵;  抗氧化    
Abstract:

In order to realize the full quality utilization and high-value utilization of Dendrobium huoshanense, the Dendrobium huoshanense Jiaosu was prepared by two processes, i.e. Saccharomyces cerevisiae inoculation fermentation and natural fermentation. The change trend of metabolites (organic acids, total phenols, total sugars, etc.) and antioxidant activity (OH· scavenging rate, ABTS· scavenging rate, reducing power) in different fermentation processes were studied. Combined with multivariate statistical analysis, a comprehensive evaluation index was established. The results showed that the number of yeast in the Saccharomyces cerevisiae inoculation fermentation group was higher than that in the natural fermentation group. The content of 4 organic acids detected in natural fermentation group was higher than that in Saccharomyces cerevisiae fermentation group, and the content of lactic acid and acetic acid showed an upward trend. The oxalic acid content of Saccharomyces cerevisiae fermentation group decreased significantly, while the oxalic acid content of natural fermentation did not change significantly. The total phenol content of Saccharomyces cerevisiae fermentation group and natural fermentation group decreased by 24.02% and 24.98%, respectively. The total sugar content decreased by 64.21% and 22.89%, respectively. The pH value decreased by 0.12 and 0.24, respectively, and the total acid content increased by 62.98% and 70.98%, respectively. The sugar-acid ratio decreased by 80.13% and 59.47%, respectively. The taste of the ferment produced by Saccharomyces cerevisiae was mainly sour and sweet, while the taste of the ferment naturally fermented was mainly sweet. In terms of antioxidation, yeast fermentation was significantly higher than natural fermentation group, and OH· scavenging capacity was increased by 42.57% and 40.67%, respectively, while ABTS · scavenging capacity increased by 55.36% and 30.06%, respectively. The reducing power had no significant change. The results of correlation analysis and principal component analysis showed that organic acids such as lactic acid and acetic acid had a certain antioxidant activity. The comprehensive evaluation index of the 14th day of yeast fermentation reached the peak of the stage, and the growth quantity of yeast tended to be stable after the 14th day, entering the stable growth period, which can be used as the best fermentation node. To sum up, the results showed that compared with natural fermentation of Dendrobium huoshanense, Saccharomyces cerevisiae fermentation improved the antioxidant activity, enriched the taste of the Jiaosu, and shortened the fermentation time, and the quality of the Jiaosu was better.
Key words: Dendrobium huoshanense    Saccharomyces cerevisiae    Natural fermentation    Antioxidant
收稿日期: 2022-09-14 出版日期: 2022-12-07
ZTFLH:  TS201.3  
基金资助: *浙江省重点研发计划(2017C02009);江苏省苏北科技专项(XZ-SZ202027)
通讯作者: **电子信箱:kevinsha_0204@163.com;zjhzmjw@163.com   
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引用本文:

吴静, 王珍珍, 王晓宇, 罗丹, 蒋增良, 沙如意, 毛建卫, 崔艳丽. 酿酒酵母发酵与自然发酵过程中霍山石斛酵素的代谢物及抗氧化变化*[J]. 中国生物工程杂志, 2022, 42(11): 73-87.

WU Jing, WANG Zhen-zhen, WANG Xiao-yu, LUO Dan, JIANG Zeng-liang, SHA Ru-yi, MAO Jian-wei, CUI Yan-li. Changes of Metabolites and Antioxidant Activity of Dendrobium huoshanense Jiaosu by Spontaneous Fermentation and Saccharomyces cerevisiae Fermentation. China Biotechnology, 2022, 42(11): 73-87.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/10.13523/j.cb.2209033    或    https://manu60.magtech.com.cn/biotech/CN/Y2022/V42/I11/73

图1  发酵过程中酵母菌数量的变化
有机酸 保留时间/min 标准曲线回归方程 相关系数R2 线性范围
草酸 3.283 y=75 138.405x-895 876.9 0.999 1 10~100 μg/mL
莽草酸 5.270 y=321 192.6x-386 784.4 0.999 0 2~10 μg/mL
乳酸 5.891 y=4 600.3x+7 036.3 0.999 7 0.2~1.0 mg/mL
乙酸 6.397 y=3 798.002x-461 634.5 0.997 3 0.2~1.0 mg/mL
表1  有机酸标准曲线回归方程
图2  发酵过程中乳酸含量的变化
图3  发酵过程中乙酸含量的变化
图4  发酵过程中草酸含量的变化
图5  发酵过程中莽草酸含量的变化
图6  发酵过程中总酚含量的变化
图7  发酵过程中总糖含量的变化
图8  发酵过程中pH值的变化
图9  发酵过程中总酸含量的变化
图10  发酵过程中糖酸比的变化
图11  发酵过程中羟自由基清除能力的变化
图12  发酵过程中ABTS自由基清除能力的变化
图13  发酵过程中还原力的变化
还原力 ABTS· OH· 总糖 总酚 乳酸 乙酸 草酸 莽草酸 总酸
还原力 1
ABTS· 0.50 1
OH· 0.46 0.74** 1
总糖 -0.38 -0.54 -0.84** 1
总酚 -0.55 -0.65* -0.91** 0.70* 1
乳酸 0.33 0.52 0.93** -0.86** -0.79** 1
乙酸 0.37 0.55 0.94** -0.86** -0.81** 0.98** 1
草酸 -0.43 -0.58* -0.96** 0.86** 0.85** -0.96** -0.97** 1
莽草酸 0.068 0.15 0.084 0.075 -0.039 0.22 0.094 0.0069 1
总酸 0.50 0.61* 0.95** -0.92** -0.83** 0.94** 0.95** -0.95** 0.053 1
表2  酿酒酵母发酵过程中各理化指标与抗氧化活性的相关性分析
还原力 ABTS· OH· 总糖 总酚 乳酸 乙酸 草酸 莽草酸 总酸
还原力 1
ABTS· 0.34 1
OH· 0.37 0.64* 1
总糖 0.28 -0.07 -0.45 1
总酚 -0.37 -0.54 -0.89** 0.26 1
乳酸 0.34 0.49 0.97** -0.54 -0.86** 1
乙酸 0.40 0.58* 0.98** -0.51 -0.87** 0.98** 1
草酸 0.42 0.64* 0.063 0.58* -0.19 -0.097 -0.012 1
莽草酸 0.24 0.40 0.48 -0.087 -0.34 0.55 0.46 0.15 1
总酸 0.37 0.45 0.94** -0.49 -0.84** 0.92** 0.93** -0.022 0.31 1
表3  自然发酵过程中各理化指标与抗氧化活性的相关性分析
成分 特征值 贡献率/% 累积贡献率/%
1 8.507 70.889 70.889
2 1.322 11.014 81.903
3 1.033 8.607 90.509
4 0.530 4.413 94.923
5 0.322 2.684 97.606
6 0.155 1.294 98.900
7 0.094 0.786 99.686
8 0.027 0.225 99.911
9 0.006 0.052 99.963
10 0.003 0.028 99.991
11 0.001 0.009 100
表4  酿酒酵母发酵主成分的特征值、贡献率和累积贡献率
成分 特征值 贡献率/% 累积贡献率/%
1 7.283 60.688 60.688
2 2.460 20.499 81.187
3 0.817 6.809 87.996
4 0.760 6.330 94.326
5 0.389 3.240 97.567
6 0.150 1.250 98.817
7 0.110 0.915 99.732
8 0.024 0.203 99.935
9 0.006 0.053 99.988
10 0.001 0.009 99.998
11 0 0.002 100
表5  自然发酵主成分的特征值、贡献率和累积贡献率
图14  发酵过程中CEI指标的变化
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