该研究通过感官评价筛选出适合奶醋发酵的酿酒酵母(Saccharomyces cerevisiae)4-2和安琪高活性干酵母,并以蔗糖为底物的发酵动力学,利用Logistic方程和Leudeking-Piret方程分别建立了2株酵母菌的菌体生长、产物生成和底物消耗动力学模型,然后对试验数据进行非线性拟合分析和模型验证。结果表明,S.cerevisiae4-2和安琪干酵母的酵母菌生长符合Logistic模型,酒精含量变化和总糖含量变化都符合 Leudeking-Piret模型,拟合度>0.950。2株酵母菌的3个模型验证的理论值与试验值的误差大部分<10%,说明模型拟合较好。3个动力学模型均能够较好地阐明酵母发酵牛乳过程中物质的动态变化规律,为发酵牛乳提供理论依据。
In this study,Saccharomyces cerevisiae 4-2 and a commercial yeast,Angel® high activity dry yeast,for milk vinegar fermentation were screened by sensory evaluation.Using sucrose as substrate,the fermentation kinetic models of cell growth,product generation and substrate consumption of these two yeasts were established using Logistic equation and Leudeking-Piret equation,respectively.Non-linear fitting analysis and model validation of the test data were carried out.The results showed that the cell growth of S.cerevisiae 4-2 and Angel® dry yeast was in accordance with the Logistic model,the alcohol content change and the total sugar content change were in accordance with the Leudeking-Piret model,and the fitting degree was greater than 0.950.The errors between the theoretical and experimental values verified by the three models of the two yeasts were less than 10%,indicating that the model fitted well.All three kinetic models can elucidate the dynamic changes of substances in yeast fermentation process and provide theoretical basis for milk fermentation.
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