This study analyzed the effects of yeast culture time and exogenous zinc ions on the intracellular organic zinc, and clarified relation of the intracellular organic zinc and flavor metabolites during fermentation. This experiment analyzed the intracellular organic zinc in yeast strain Saccharomyces cerevisiae YJ02 isolated from different fermentation plant, at different culture time, and from broth with different exogenous zinc ions amount. Their flavor metabolites were analyzed simultaneously. The result showed that with the increase of YJ02 culture time and exogenous zinc ion amount, the intracellular organic zinc in yeast increased initially and then stabilized. When the zinc ion content kept within the range of 0.4-1.4 mg/L, YJ02 growth rate was at the maximum. Meanwhile, the intracellular organic zinc quantity had positive correlation with lipids, and negative correlation with aldehydes and alcohols. The result proved that the YJ02′s ability of using zinc ion was limited during fermentation. Also, the content of intracellular organic zinc was closely related to flavor metabolites, which also provided theoretical guidance and reference for flavor control for subsequent beer brewing process.
SONG Yumei
,
XIE Xin
,
ZHAO Nan
,
GUO Liyun
. The correlation between the intracellular organic zinc in yeast and the flavor metabolites during the beer brewing process[J]. Food and Fermentation Industries, 2019
, 45(23)
: 79
-83
.
DOI: 10.13995/j.cnki.11-1802/ts.022152
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