啤酒酵母发酵产有机酸的初步研究  

Preliminary Study on Organic Acid Produced by Beer Yeast

作　　者：孙付保[1] 赵长新[1] 任洪艳[1] 王世崇[2] 

机构地区：[1]大连轻工业学院生物与食品工程学院 [2]大连华润啤酒有限公司,辽宁大连116033

出　　处：《食品与生物技术学报》2005年第5期51-54,共4页Journal of Food Science and Biotechnology

基　　金：辽宁省教育厅高校科研基金项目(2020701093)资助课题

摘　　要：利用高效液相色谱技术,对通风发酵过程中的啤酒酵母细胞的胞外、胞内6种有机酸含量的动态变化进行了定性定量跟踪检测.研究结果表明,通风培养的酿酒酵母代谢产酸时,细胞胞外、胞内有机酸的动态变化存在差异性,胞外有机酸含量远大于胞内含量;酵母细胞对有机酸代谢存在着精确保守性和经济效能性,在发酵后期阶段(>84 h),大部分有机酸含量逐步降低;发酵终点时,胞外、胞内乳酸、苹果酸含量较高.Dynamic changes of organic acids in and out of cell of beer yeast under aerobic fermentation were determined in quality and quantity by HPLC technology. The results showed that, when beer yeast metabolizing organic acids in aeration condition, dynamic changes of each organic acid in and out of cell appeared conspicuous and attractive, and that the content of organic acids in the nutrient environment was much more than that in the inner cell. In the later stage nearly all the organic acids decreased, and in the end of fermentation, malic acid and lactic acid were both high in and out of the cell. The precise conservation and economical efficiency probably existed for yeast to metabolize organic acid.

关 键 词：啤酒酵母 发酵 有机酸 动态变化 

分 类 号：TQ922[轻工技术与工程—发酵工程]