该研究确定了高粱发酵液中高级醇生成量最低时所对应的α-氨基氮质量浓度为90 mg/L。将该α-氨基氮浓度视为最适氨基氮浓度,然后在此浓度下单独添加甘氨酸、甲硫氨酸、异亮氨酸、苏氨酸、缬氨酸、亮氨酸和色氨酸7种关键氨基酸,比较不同氨基酸对酿酒酵母代谢的影响。结果表明,在最适氨基氮浓度下单添加这7种氨基酸,对酿酒酵母发酵速率、葡萄糖消耗量和乙醇生成量没有显著影响。甲硫氨酸的添加抑制了酿酒酵母中多种高级醇的生成,色氨酸的添加使酿酒酵母合成苯乙醇的能力显著提高,苏氨酸的添加导致正丙醇、异丁醇、异戊醇和苯乙醇生成量显著降低,活性戊醇的生成量显著提高。该研究还发现在较高α-氨基氮浓度下添加甘氨酸才能促进酿酒酵母高级醇的生成。因此,了解氨基酸对酿造过程中高级醇生成的影响,有利于实现对产品风味的精准调控,为酿造工业中原料的选择提供一定的参考价值。
This study concluded that the α-amino nitrogen concentration corresponding to the lowest production of middle-and-high-level alcohol in sorghum fermentation liquor was 90 mg/L.This α-amino nitrogen concentration was regarded as the optimal amino nitrogen concentration, and then seven essential amino acids including glycine, methionine, isoleucine, threonine, valine, leucine, and tryptophan were separately added to sorghum fermentation broth with the optimal concentrations.Finally, a comparative test on the influence of different amino acids on the metabolism of Saccharomyces cerevisiae was completed.Results showed that adding these seven amino acids to the optimal concentration of amino nitrogen had no significant effects on the fermentation rate, glucose consumption, and ethanol production of Saccharomyces cerevisiae.This study further found that the addition of methionine inhibited the production of various higher alcohols in Saccharomyces cerevisiae, the addition of tryptophan significantly improved the ability of Saccharomyces cerevisiae to synthesize phenylethanol, the addition of threonine significantly reduced the production of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol, and significantly increased the production of active amyl alcohol.Besides, this study also found that glycine could promote the formation of higher alcohols in Saccharomyces cerevisiae at a higher α-amino nitrogen concentration.Therefore, understanding the influence of amino acids on the generation of higher alcohols in the brewing process is conducive to realize the precise regulation of products, and it also provides reference value for the selection of raw materials in the brewing industry.
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