压力对啤酒酵母生长及某些发酵性能的影响  

Effects of High Pressure on the Growth and the Fermentation Performance of Beer Yeast

作　　者：董永胜[1] 杨亲正[1] 贾士儒[2] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]天津科技大学生化工程实验室,天津300222

出　　处：《酿酒科技》2007年第11期38-40,共3页Liquor-Making Science & Technology

摘　　要：以气体为加压介质,研究了不同压力下酵母细胞生长及压力对酵母发酵性能的影响。高压对酵母细胞的生长代谢有明显的影响:压力使酵母细胞的比生长速率和生物量降低,细胞的倍增时间延长;电子显微镜显示,压力使酵母菌细胞的形态发生明显的改变;压力也导致酵母的发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率下降。The effects of yeast ceils growth and the pressure on the fermentation performance of beer yeast were studied under different pressure of compressed gas. The results indicated that high-pressure shock had obvious effects on yeast cells growth and metabolism, high pressure could slow the growth rate of yeast cells and the biomass of yeast and extend the doubling time of growth of yeast cells. SEM indicated that the morphology of yeast cells changed obviously under high pressure. During beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, the producing and reducing rates of alcohol and diacetyl were decreased as the pressure was increased.

关 键 词：微生物 啤酒酵母 压力 生长 发酵性能 酵母形态 

分 类 号：TS262.5[轻工技术与工程—发酵工程]