啤酒酵母代谢过程中金属离子对乙醛生成的影响  

Effect of Metal Ions on Acetaldehyde Formation in Beer Yeast Metabolism

作　　者：窦少华[1] 王伟[2] 郭继强[2] 迟乃玉[1] 赵长新[2] 

机构地区：[1]大连大学生物工程学院,大连116622 [2]大连轻工业学院生物与食品工程学院,大连116034

出　　处：《食品工业》2007年第4期26-28,共3页The Food Industry

基　　金：辽宁省教育厅高校科研基金(NO2020701093)

摘　　要：通过对啤酒酵母发酵过程中Na^+、Mg^(2+)、K^+、Ca^(2+)四种金属离子添加实验,采用静态顶空气相色谱法对乙醛生成的影响进行了研究。实验结果表明:与空白培养基相比,随着金属离子的添加,发酵过程中乙醛的生成表现出较明显的规律性,分析结果对于实际生产具有一定的指导意义。Metal ions, such as Na^＋, Mg^2＋, K^＋, Ca^2＋ were studied during yeast fermentation, the content of acetaldehyde was determined by Headspace gas chromatography, The experimental results are showed as follows： with the addition of metal ions, the production of acetaldehyde demonstrates more obvious regularity during yeast fermentation, Compared with blank culture, the analysis results will have a certain directive significance to producing actually,

关 键 词：啤酒酵母 发酵 金属离子添加 乙醛 

分 类 号：TS262.5[轻工技术与工程—发酵工程]