啤酒高浓酿造对酵母代谢影响的研究进展  

Research Development on Effection of Beer High Gravity Brewing on Metabolism of Saccharomyces cereviseae

作　　者：俞志敏[1] 赵谋明[1] 赵海锋[1] 陈文芬[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2009年第10期108-112,共5页Food and Fermentation Industries

基　　金：广东省科技计划工业攻关项目(No.2007A010900001);广东省科技计划工业攻关项目(No.2008A010900001)

摘　　要：啤酒高浓酿造过程中,渗透压增加、乙醇含量升高及营养平衡改变都会给啤酒酵母胞内代谢带来不利的影响。文中综述了高浓酿造技术对啤酒酵母胞内代谢(碳源物质代谢、氮源物质代谢、风味物质代谢和能源物质代谢)的影响。In the process of beer high gravity brewing, the increase of osmotic pressure, enhance of alcohol concentration and change of nutritional balance can bring adverse effect on metabolism of Saccharomyces cereviseae. This paper mainly summarized the effects of beer high gravity on metabolism of Saccharomyces cereviseae, specifically, the metabolism of carbon source material, nitrogen source material, flavor and energy material.

关 键 词：啤酒 高浓酿造 啤酒酵母 代谢 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TQ457.22[轻工技术与工程—食品科学与工程]