离子对啤酒酵母代谢产酸的影响  

Ion Influence on Organic Acid Metabolized by Beer Yeast

作　　者：孙付保[1] 任洪艳[1] 赵长新[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院

出　　处：《食品与生物技术学报》2006年第3期63-66,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)

摘　　要：在离子型培养基中分别添加6.804,13.610,27.216 g/L的KH2PO4以及66.39,138.75,277.4 mg/L的CaCl2,对通风发酵过程中的不同K+、Ca2+浓度影响啤酒酵母代谢产6种有机酸含量的动态变化进行了跟踪检测。研究结果表明,K+、Ca2+可能通过作用于酵母细胞膜上的膜蛋白或调控生理代谢网络中代谢流相关的酶,从而使不同的K+、Ca2+浓度影响啤酒酵母响应产酸的峰值和峰值响应时间;在通风发酵过程中,啤酒酵母代谢产乳酸较多(多达8.3 mg/mL),产琥珀酸较少(不超过250μg/mL);发酵终点时,随K+、Ca2+浓度增大,啤酒酵母代谢产酒石酸和琥珀酸等含量减少。In the beer yeast culture when adding KH2PO4 at the levels of 6. 804, 13. 610, 27. 216 g/L and CaCl2 the levels of at 66.39, 138. 75, 277. 4 mg/L, the dynamic changes of six organic acids produced were determined and analyzed. The result showed that K^＋ and Ca^2＋ might functionally modify and regulate the protein in the yeast cell membrane and the enzyme involved with metabolic flux in the metabolic network. As a result, different K^＋ and Ca^2＋ concentrations influenced the acids peak area and relevant retention time. In the aerobic fermentation, lactic acid accumulated severely （up to 8.3 mg/mL）, whereas very little amber acid was produced （no more than 250μg/mL）. The final tartaric acid and amber acid decreased with the increase of K^＋ and Ca^2＋ concentrations.

关 键 词：K^+ CA^2+ 离子 啤酒酵母 有机酸 代谢 

分 类 号：TS251.11[轻工技术与工程—农产品加工及贮藏工程]