Tap chi Khoa hoc Céng nghé Nong nghiep Viét Nam -56 &(69)/2016 NGHIEN CUU SU DUNG NAM MEN Saccharomyces cerevisiae TRONG CHE BIEN NUGOC QUA TAO MEO (Docynia indica) LEN MEN CO DO CON THAP Nguyén Dic Hanh’, Hoang Thi Lé Hing’, ‘Hoang Thi Tuyét Mai, Nguyén Van Loi? TOM TAT Muc tiéu cia nghién citu nay la khio sat céc yéu t6 anh hudng chinh dén chat lugng cua dich tao méo sau cong doan lén men sit dung ching ndm men Saccharomyces cerevisiae, tit 46 xac dinh duige cic thong 36 céng nghé phit hgp nhim tao ra sin phim nutéc tio méo lén men cé6 46 cén thap. Két qua thu duigc khi tién hanh lén men dich ép téo méo da diéu chinh dén cac ham htgng chat kh6 tii 14 - 20°Bx va pH tit 30 - 4,2 véi ty Ié nim men diégc bé sung ban dau tit 0,005- 0,020% cho thay: Dich lén men cé ham lugng chat khé hoa tan téng s6 ban dau la 18°Bx va c6 pH=3,4 khi duigc b6 sung ching ném mer Saccharomyces cerevisiae véi ty 18 0,01% sé tao ra sin phdm nuidc tao méo én men dat chat luigng tot nhat. San phim 6 ham lugng etanol dat 5,2%v/v. ‘Titkhéa: Lén men, téo méo, ndm men 1. DAT VAN DE Qua tio méo (Docynia indica) cb vi chua chat va htiong thom rat dic trung, theo cdc nghién ctu hign dai cho thay téo méo cé téc dung khang khudn, cudng tim, lam gin mach vanh, chéng réi loan nhip tim, ha dp, bao vé té bao gan, ting cuing mién dich, an than, tte ché nguing tip tiéu ciu, diéu chinh r6i loan lipid mau, xo vita dong mach, phong ngita dau that nguic, nhéi méu co tim, béo phi, viém céu than cap va man tinh, hau san, if tré, gidm kich thich rudt, tiéu chay, ly (Nguyén Thi Minh ‘Thu, 2012). Ciing theo da phat trién cia xa hoi, khéng chi cé che loai dé udng truyén théng ma ngay cing cé nhiéu cc loai dé uéng du nhp tit nude ngoai sang mang huong vi mdi la, mot trong 86 dé phai ké téi dé uéng Jen men c6 d6 c6n thap dang cider. Viée nghién citu sit dung ném men Saccharomyces cerevisiae trong lén men dich ép tit qua tao méo sé tao ra mét loai dé udng mdi tit nguén nguyén ligu trong nude vita cd huong vj dac trung vila cé tac dung t6t d6i vai stic khée, gitip da dang héa sin phaém ché bién, lim ting higu qua kinh té cho cay téo méo. UL. VAT LIEU VA PHUONG PHAP NGHIEN COU. 2.1. Nguyén vat ligu nghién citu Dich qua tao méo: Dich ép qua téo méo co ham hugng chat khé hda tan tng s6 la 9,2°Bx, ham lugng, axit la 1,45%, ham hong tanin [a 1,84%, pH = 3,0. Chiing ndm men: Saccharomyces cerevisiae duige cung cp boi BO mon Cong nghé D6 udng - Céng nghiép thyc phim. Dung saccharose tinh luyén. Hoa chat: HC] 15%, NaOH 10%, Xanh metylen, NaOH 0,1N, KOH 10%, KOH 2,5N, Feri xianua 1%, indigocarmin, H,SO, 25%, Dung dich KMnO, 0,05N, than hoat tinh. 2.2. Phuong phap nghién citu 2.2.1. Phuidng phap bé tri thi nghiém Xéc dinh tj Ié phdi tr6n dich téo méo/ nutéc thi hop: Tién hanh phéi tron dich t4o mao/ mide wi Te: 1/15 1/33 1/55 1/75 1/9. Xéc dinh him lugng chit khé ha tan tong s6 ciia dich Ién men: Dich ép téo méo duge chia thanh, c&c mau cé ciing thé tich 300 ml va duige diéu chinh bang dung saccharose dén ham ligng chat khé hoa tan téng s6 (TSS):14, 16, 18, 20°Bx, pH ~ 4,0 r6i duge thanh tring va Jam ngudi dén 16+1°C, tién hinh b6 sung ching nim men Saccharomyces cerevisiae vbi ty lé tigp gidng 1a 0,015%. Xéc dinh pH cia dich én men: Cac mau dich ép tio méo duige bé sung duding dén néng dd co chat thich sau dé bé sung nam men Saccharomyces cerevisiae v6i ty le tigp gidng la 0,015% va sit dung axit citric va natri acetat diéu chinh pH dén cc gid tri khdc nhau 3,0; 3,2; 3,4; 3,8; 4,2. Tién hanh lén men & nhiét do 1641°C trong thoi gian khao sat 14 ngay. Xéc dinh ty 1é tiép gidng nm men: Dich ép téo méo duge chia thanh cic mau c6 cing thé tich (V = 300ml) ri duige digu chinh vé néng do ca chat va pH thich hgp r6i duige b6 sung nm men v6i cac ty [é tigp gidng khao sét 0,005; 0,010; 0,015; 0,020% (nam men dang khé di duige hoat héa truidec khi lén men). 2.2.2. Méi truidng hoat héa gidng Nam men khé duige hoat hoa trude khi cay gidng baing cach bé sung vio dich dudng 10% vai ty 1é nam y " Vign Nghién cifu Rau qua; ? Truding Dai hoc Céng nghiép Ha NoiTap chi Khoa hoc Céng nghé Néng nghiép Viet Nam - 56 8(69)/2016 men kh6 li 5% so vai dich duding, thai gian hogt héa 1a 30 phat. 2.2.3. Phuong phép phan tich Xéc dinh pH theo TCVN 6492: 2011. Xéc dinh ham ligng axit bing phuong phap chuan d@ NaOH 0,1N sit dung may chun do ty dong Metrohm 702 SM Titrino. Xéc dinh ham lugng chat kh6 hoa tan tng s6 theo TCVN 5533: 1991. Xac dinh ham lugng duéng bing phuiong phép Ferixianua. Xéc dinh ham ligng etanol theo AOAC 983.13. Xac dinh hogt luc lén men (dva trén t6c do sinh CO,) theo phuong phap can binh. Xe dinh ham Iugng tanin theo phuong phap chuan 46 KMnO,, Bang 1. Anh huéng cia ty 1é phdi ch€ dich qua téo méo/nude dén chit luigng dich lén men | Tyledich gg) Hamllugng Ham Ivgng | tlomioy Ge) axit tanin nude (%) (%) | oa 4.6" 073" 0,94" 3 2a 036° 0,478 us Le 0,24 0,31° V7 13° 0,188 0,22! 9 Lo 1s 0,19" anh gid cim quan bang phép thil thi hiéu cho diém theo thang Hedonic. 2.2.4, Phuiong phap xit ly s6 ligu Xi Iy 86 ligu bing phan mém Microsoft Excel va SAS 9.0. IIL KET QUA VA THAO LUAN 3.1. Nghién citu ty 1é phdi ché dich tao méo/ nude thich hgp Do téo méo I Jogi qua cé ham higng axit va tanin cao, vj chua chat manh nén trude khi lén men cin tién hanh “pha lodng” dich nhim giam bét vi chua chat manh va tao ra ham lugng tanin phi hop véi Joai hinh sin phim. ‘Tign hanh phéi tron dich téo meo theo cac ty Ié khac nhau, két qua phan tich chat lugng va dinh gid cim quan huong vi cla dich thu dugc trinh bay 6 bing 1 Diém cim ‘ a Nhan xét chung eH Huong vi dc trung cita tio méo, " vi chua chat manh gat Huong vi dic trung cia téo méo, o vi chua chét manh | ae Huong vi dic trung cia tao meo, vi chua chat vita phi. 67 Huong vi nhat, khong dic trung 45° Huong vi nhat, khong dic trung Ghi chit: Bang 1-4: Nhitng s6 trong citng c6t c6 ky higu chit khéc nhau la khdc nhaw ¢6 y nghia 6 mite 9 nghia a = 0,05. Khi ty 1é phdi ché dich qua tao méo/ nude cing cao thi mau sic, hvong thom cia dich thu duge cing gin v6i mau sac, hong thom cia nguyén léu. Tuy nhién, khi phdi ché ham lugng dich qua/ nuée v6i ty 1é > 1/3 thi trang thai cia dich qua hoi dic vi chua chat manh, khé uéng. Han nila trong moi trugng cé ham lugng tanin cao, tanin ¢6 thé duge hap phu lén bé mat té bao ném men va gay tie ché kha nang sit dung dung cia ndm men (Wauters et al., 2001a; Wauters et al, 2001b). Nguge lai voi mau c6 ty 1g phéi ché dich qua/ nude < 1/7 cho trang thai loang, huiong vi khong dgc trung, do dé lam gidm gid tri cam quan cia sin phém. Qua céc nhan xét trén chting ti chon ty Ie dich qua/nuée li 1/5, v6i t¥ 1é ph6i ché nay sin pham nude qua sé c6 hung vi, mau sic dic trung. 3.2, Nghién ctiu xéc dinh néng dé co chat phir hop cho qua trinh lén men Tién hanh lén men dich téo méo & cdc ndng do co chat khac nhau, theo doi higng CO, sinh ra va phan tich chat long va danh gid cm quan huvong vi cia dich sau 14 ngay lén men. Két qua duge thé hién 6 Bang 2 va Hinh 1 © —— 2 s*° ee sey 6B. 3 2 Hr E 10 a eae D2 4 6 8 Ww RB ‘Thai gian Ken men (ngiy) Hinh 1, Anh huéng cia TSS dén qué trinh lén menTap chi Khoa hoc Céng nghé Nong nghiep Viet Nam - Bang 2. Anh hudng cia TSS dén chat lugng cla dich thu duige sau 14 ngay lén men 56 8(69//2016 Chi tigu ‘TSS cia dich lén men (*Bx) | LL - | 16 18 20 ‘Luong CO, (g/l) 52,90" 54,67" 57,43* | Ham luigng etanol (v/v) 523" | 5,26 5,28" 5,19" | Ham higng Axit (theo a.malic, g/l) 3,13" 3,10" 3,06" 3,03" Ham lugng duding s6t (g/l) | 30,38 49,75° 69,36" gui | Ham lugng tanin (g/l) 2,72 2.67" 2,64" I 2,58" | Diém cm quan 5,5! 6.2 ar 72 | ‘Thom, vinhat, Thom, vinhat, ‘Thom, vihai_— Thom, vjhai_ {anh eis ohm: qua chua hoi chua hoa hoa Két qua nghién cttu cho thay khi'TSS ciia dich lén men ting tit 14 - 18°Bx, ham luigng etanol trong sn phim ting ty 1 thun véi TSS ciia dich lén men tuy nhién mifc ting nay khong dang ké, diéu nay 6 thé gidi thich Ia ham lugng duding cia dich lén men nim trong gidi han thich hgp cho nm men phat trién (Beech EW., 1972 b), & cOng thiic c6 TSS la 20°Bx ¢6 ham lugng etanol thap nhat 6 thé la do khi lén men 6 nhigt 46 thap v6i TSS cao lam ting ap suat thm thu lén gay tfc ché phan nao hoat déng trao d6i chat qua mang té bio ndm men kéo theo t6c dé Ién men bjhan ché (Amerine et al, 1980). Ham lugng axit va ham Ivong tanin giim dan khi TSS tang dan, diéu nay la do ham Iugng céc chat nay trong dich qua la nhit nhau nén khi b6 sung thém duidng dé dat TSS theo yéu céu da lam “pha loang” dich. Vé chat lugng cam quan cia dich sau qué trinh lén men thi cong thiic phéi ché dén TSS dat 18°Bx c6 chat lugng cim quan tot nhat. Chiti¢u 3,0 Lugng CO, (g/) 51,79" ‘Ham lugng etanol (Sev/v) 4,625 Ham hugng Axit (theo a.malic, g/l) 3,228 Ham lugng dung sot (g/l) 78,36" Ham lugng tanin (g/l) 261" Diém cim quan 6" ‘Thom, div, Nhan xét cim quan viol got 3.3. Nghién ctiu xac dinh gid tri pH thich hgp cho qué trinh Ién men Két qua nghién citu cho thy, higng CO, tao ra tang din trong qué trinh lén men, cong thife 6 pH = 4,2 lugng CO, tg0 ra cao nhat, & cong thiie ¢6 pH= 3,4 va pH = 3,8 co ham lugng CO, tao ra tuong ty nhau va khong o6 sti khac biét 16 rét. Két qua 5 bing 3 cho chting toi thay khi ting din pH ban diu ti 3,0 dén 4,2 su ting cia ham Ivgng etanol khong tuyén tinh véi sy ting cla gid tri pH. O pH = 3,4 va pH = 3,8 ham higng etanol thu duige cao hon hai miu con lai, trong d6 mau c6 pH= 3,4 c6 ham ligng etanol dug la cao nhat: 5,27 %(v/v), huong vi hai hoa. Dé tao diéu kién cho ndm men phat trign t6t va sin phim 6 chat lugng tot nhat, chiing t6i chon mau c6 pH = 3,4. Két qua nay cing phit hgp voi nghién citu cia Andrew Lea, 2015: d6i véi sin phim cider tao pH toi thich 1a 3,2-3,8, 6 pH cao hon cé thé gay en hu héng do vi sinh vat, lam gidm hyiong vi cita sin phim (Andrew Lea, 2015). Bang 3. Anh hudng ciia pH dich lén men dén chat lugng cia sin phim sau 14 ngay lén men "Gia tri pH cita dich Ién men 34 38 4,2 __ 54,32" 54,23" 55,19" 527 5,19" 4,564 3 3,07 3,25 69,56! 72,49 68,54* 2,63* 2,62° 2,59 84" 8,3" 7 | “Thom dic trung, | Thom dic trung, | Huong thom vii hoa yihaihoa | kém, hoi vin ducTap chi Khoa hoc Cong nghé Néng nghiép Vit Nam - $6 8(69/2016 60 +0 2 0 = Sx 0 a) a Ew 3s “oO ea o 204 6 § oR MW ‘Thisi giam len men (mgiy) Hinh 2. Anh hudng cia pH dén qua trinh lén men 3.4. Anh huéng cita ty 1é céy giéng ném men én chat lvgng nude qua tao méo lén men c6 6 cn thap Tién hanh én men dich t4o méo c6 him lugng chat kho hoa tan téng sO 18°Bx, pH = 3,4 vai ty Ie ging cay tii 0,01 dén 0,02% ném men khé (da duige Chi tigu phan tich 0,005 Lugng CO, (g/!) 51,14 Ham higng etanol (v/v) 5,04 Ham lugng Axit (theo a.malic) (g/l) 37 Ham lugng dviéng sot (g/) 74,06 Ham ligng tanin (%) 2,63" | Diém cém quan 67 | Nha xétcim quan does Két qua 6 Hinh 3 va Bang 4 cho thdy: TY 1é nam men bé sung la 0,020% giai doan tiém phat duge rit ngin, qua trinh Ién men nhanb, luigng cén tao ra nhiéu hon. Song lén men nhanh chat lugng sin pham kém hon. Tle nam men bé sung 0,005% cé t6c d6 lén men cham, san phim thu duge c6 higng cén. thap, vi khong hai héa, diéu nay o6 thé giai thich cae miu ty 1é gidng cy thap thi ching cn ding nhiéu dung cho nhu cau ting sinh khdi, phan it dudng cén lai ding cho qua trinh lén men hoac cting co thé la do sé lugng té bao it nén khéng dit kha ning tic ché céc tap khudn khién ching phat trién manh. va tgo ra céc sin phim khéng phai la rugu. Voi ty 1é ném men bé sung 1a 0,01 -0,015% san phaém cé mai yj tot va higng cén tuang di cao (dat 5,2%v/v). Xét vé higu qua kinh té chuing t6i la chon tj lé cay gidng nim men vao dich lén men trong qué trinh lén men dich qua tio meo 14 0,010%. Bang 4. Anh hudng cua ty 1g nm men bé sung dén chat lugng sin pham © —_ g 0} s 0.005 & a» = Eon —=a10 Zo 0015 ° 000 o 246 8 wR ‘That gan lea men (ngiy) Hinh 3. Anh hudng ciia ty 1é nim men bé sung dén qua trinh lén men, hoat héa) so vdi thé tich dich én men, Theo doi dong hoc cia qué trinh lén men thong qua higng CO, tao thinh va danh gid chat lung danh gid cam quan huong vj cia sin phim sau 14 ngay lén men, két qua duge trinh bay trong Hinh 3 va Bing 4, ‘T¥Ig nim men bé sung (%) 0,010 0,015 0,020 92. 56,31 57,43 523 5,26 538 3,142 3,13° 3,18 70,34 69,75 67 Al 2,65" 2,62" 261" 85° 8.4" WP ‘Thom dic trung, Thom dic tring, Huong vi kém vi hai hoa vihaihoa dc tring IV. KET LUAN Két qua nghién ctiu cho thay dich lén men cé ham lugng chat kh hda tan téng s6 ban déu 1 18°Bx va cO pH=3,4 khi duge bé sung ching nim men Saccharomyces cerevisiae v6i ty 1¢ 0,010% sé tao ra san pham dat chit lugng tt nhat véi ham higng etanol dat 5,2% v/v. ‘TALLIEU THAM KHAO Neguyén Thi Minh Thu, 2012. Nghién citu tic dung chéng lai mot sé vi khudn Khang khéng sinh (Moraxella catarrhalis) gay nhiém dudng ho hip trén & ngudi cia dich lén men qua téo méo (Docynia indica). Lugn van Thac s¥ nganh: Vi sinh vat hoc, ‘Truong Dai hoc Khoa hoc Ty nhién. Amerine, M. S., H. W. Berg, R. E. Kunkee, C. S. Ough, V. L: Singleton and A. D. Webb, 1980. The ‘Technology of Wine Making, 4% Edition, ‘The AVI Publishing Co. Inc., Westport, CT 06881Tap chf Khoa hoc Cong nghé Nong nghigp Viet Nam ~ 56 8(69)/2016 ‘Andrew Lea, 2015. “The Science of Cidermaking Part Applied Microbiology, Vol. 47(1), pp. 21-26. 3. Juicing and Fermenting’. Truy cap ngay 12 thang ‘Wauters, ‘T., Iserentant, D., Verachtert, H., 2001b. 6 nam 2016. Sensitivity of Saccharomyces cerevisiae to tannic Wauters, T., Iserentant, D., Verachtert, H., 2001a. acid is due to iron deprivation, Canadian Journal of Impact of mitochondrial activity on the cell wall Microbiology, Vol. 47(4), pp. 290-293, ‘composition and on the resistance to tannic acid Beech RW., 1972 b. Cider making and cider research - a in Saccharomyces cerevisiae, Journal Genetic and review. J. Inst Brewing 78 - 477. Study on use of Saccharomyces cerevisiae in cider making from Docynia indica fruit Nguyen Duc Hanh, Hoang Thi Le Hang, Hoang Thi"Tuyet Mai, Nguyen Van Loi Abstract ‘The objective of this study was to examine the factors affecting the quality of Docynia indica fruit juice which was fermented by Saccharomyces cerevisiae in order to determine the parameters of appropriate technologies to produce cider products with the best quality. After the fermentation process of converting starch into sugar, the sugar solution ‘was adjusted to the concentration of 14 to 20°Bx, pH from 3.0 to 4.2, and then added the yeast of 0.005 to 0.020%. ‘The results showed that solution at 18°Bx, pH = 3.4 and 0.010% Saccharomyces cerevisiae produced the best quality and the alcoholic content by volume of the final product was at 5.2% v/v. Key words: Fermentation, Docynia indica, Saccharomyces cerevisiae. Ngiy nhan bai: 2/10/2016 Ngiy phin bign: 8/10/2016 ‘Ngudi phan bign: TS. Nguyén Tun Minh Ngay duyét dang: 25/10/2016