食品与发酵工业 >

2019 , Vol. 45 >Issue 9: 67 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019391

研究报告

蛋氨酸、半胱氨酸及苏氨酸对啤酒酵母产二氧化硫和乙醛的影响

  • 毛江川 ,
  • 王金晶 ,
  • 郑飞云 ,
  • 刘春凤 ,
  • 钮成拓 ,
  • 李崎
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
硕士研究生

收稿日期: 2018-11-20

  网络出版日期: 2019-06-06

基金资助

江苏省现代工业发酵协同创新中心资助项目;国家自然科学基金项目(31571942,31601558,31771963);中央高校基本科研业务费专项资金资助(JUSRP51306A,JUSRP51402A,JUDCF13008)

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Effects of methionine, cysteine, and threonine on sulfur dioxide andacetaldehyde production from beer yeast

  • MAO Jiangchuan ,
  • WANG Jinjing ,
  • ZHENG Feiyun ,
  • LIU Chunfeng ,
  • NIU Chengtuo ,
  • LI Qi
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(The Key Laboratory of Industrial Biotechnology, Ministry of Education(Jiangnan University), Wuxi 214122, China)

Received date: 2018-11-20

  Online published: 2019-06-06

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摘要

为探究啤酒酵母中SO2和乙醛产量的影响因素,以遗传背景相似但SO2与乙醛产量差别较大的菌株D-A-14和M14为对象,研究在发酵过程中外添加与硫代谢相关的3种氨基酸(蛋氨酸、半胱氨酸和苏氨酸)对菌株产SO2及乙醛的影响。结果表明,蛋氨酸能明显降低菌株M14总SO2和乙醛产量,而半胱氨酸对两者产量影响均较小;同时200 mg/L苏氨酸显著增加2种菌株的总SO2产量,增加水平均达40%以上,有效增强发酵液中抗氧化能力。Pearson相关性分析表明,两者产量的变化存在着正相关性(r=0.502)。研究3种氨基酸对啤酒酵母产SO2以及乙醛的调整水平,可为解决啤酒老化问题提供理论基础和解决方案。

关键词： 啤酒酵母; SO2; 乙醛; 蛋氨酸; 半胱氨酸; 苏氨酸

本文引用格式

毛江川 , 王金晶 , 郑飞云 , 刘春凤 , 钮成拓 , 李崎 . 蛋氨酸、半胱氨酸及苏氨酸对啤酒酵母产二氧化硫和乙醛的影响[J]. 食品与发酵工业, 2019 , 45(9) : 67 -73 . DOI: 10.13995/j.cnki.11-1802/ts.019391

Abstract

In order to study the factors that influence SO2 and acetaldehyde production from beer yeast, an industrial beer yeast M14 and its mutant D-A-14 that has similar genetic background but different performances in SO2 and acetaldehyde production were studied. Methionine, cysteine, and threonine were added during fermentation to study their effects on total SO2 and acetaldehyde production. The results showed methionine could significantly reduce the production of total SO2 and acetaldehyde in strain M14, while cysteine showed slight effects. Besides, 200 mg/L threonine significantly increased total SO2 production by over 40% in both strains, which could effectively enhance the antioxidant ability of fermentation broth. The Pearson correlation analysis displayed a positive correlation between SO2 and acetaldehyde production from beer yeast (r=0.502). In conclusion, by investigating the regulatory effects of these three amino acids on SO2 and acetaldehyde production from beer yeast provides theoretical basis and relevant solutions for beer aging.

Key words： bear yeast; SO2; acetaldehyde; methionine; cysteine; threonine

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