不同营养添加物对黄酒酵母的乙醇耐受及发酵性能的影响

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  • 1(上海理工大学医疗器械与食品学院,上海市,200093)2(上海食品微生物工程技术研究中心,上海市,200093)3(上海金枫酒业股份有限公司,上海市,200120)
杨昳津,博士研究生,研究方向为食品微生物。E-mail: soliaran@163.com

网络出版日期: 2018-02-02

基金资助

上海市地方能力建设项目(15150502400);上海市产业转型升级发展专项资金(CXY-2016-016)

Effects of different nutrition additives on ethanol tolerance and fermentation performance of Chinese rice wine yeast

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  • 1(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, 200093, Shanghai) 2(Shanghai Engineering Research Center of Food Microbiology, 200093, Shanghai) 3(Shanghai Jinfeng Wine Co., Ltd., 200120, Shanghai)

Online published: 2018-02-02

摘要

通过乙醇定向驯化获得一株可耐受乙醇体积分数为20%的黄酒酿酒酵母Et 20。研究了不同浓度的脂肪酸、氨基酸、无机盐离子、海藻糖和肌醇对Et 20乙醇耐受性及发酵性能的影响。结果表明,几种添加物都能不同程度的提高Et 20的乙醇耐受性及发酵性能。不同添加物对提高Et 20的乙醇耐受性作用如下:脂肪酸 > 氨基酸 > 无机盐 > 海藻糖 > 肌醇;对发酵性能的促进作用则是:海藻糖 > 脂肪酸 > 氨基酸 > 无机盐 > 肌醇。10%乙醇胁迫下,添加海藻糖可提高39.04%的发酵强度,对提高菌株的乙醇耐受性则不突出,仅可提高15.81%的菌株生物量;促进发酵效果仅次于海藻糖的硬脂酸不仅可提高26.13%的发酵强度,还可提高40%的菌株生物量。研究可为进一步提高酿酒酵母乙醇耐受性及发酵性能奠定基础。

本文引用格式

杨昳津, 林祥娜, 夏永军, 等 . 不同营养添加物对黄酒酵母的乙醇耐受及发酵性能的影响[J]. 食品与发酵工业, 2018 , 44(1) : 37 . DOI: 10.13995/j.cnki.11-1802/ts.015331

Abstract

Saccharomyces cerevisiae Et 20 could tolerant ethanol volume fraction of 20% was acquired by ethanol acclimatization. The effects of different concentration of fatty acids, amino acids, inorganic ions, trehalose and inositol on ethanol tolerance of Et 20 were studied. Results showed that all the additives could improve ethanol tolerance and fermentation performance of Et 20. The order of different additives in enhancing ethanol tolerance of Et 20 was: fatty acids > amino acids > inorganic ions > trehalose > inositol. While the order of different additives in promoting fermentative performance of Et 20 was: trehalose > fatty acids > amino acids > inorganic ions > inositol. Under the stress of 10% ethanol, adding trehalose improved 39.04% of total fermentation performance. However, effect of trehalose addition on ethanol tolerance exhibited no outstanding superiority, which only improved 15.81% of strain biomass. The impact of stearic acid on fermentation performance was next only to trehalose, and adding stearic acid could improve 26.13% of fermentation performance. What’s more, adding stearic acid improved 40% of microorganism biomass under ethanol tolerance of 10%. The study can lay the groundwork for further improving ethanol tolerance and fermentation performance of Saccharomyces cerevisiae.
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