超高麦汁浓度酿造对啤酒酵母代谢的影响  

Effects of Very High Gravity Brewing on the Metabolism of Saccharomyces cerevisiae

作　　者：万春艳[1] 赵海锋[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,硕士研究生广东广州510640

出　　处：《食品与发酵工业》2010年第12期55-58,共4页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划项目(2008BAI63B06);广东省科技计划工业项目(2009A010700004;2010A010500002)

摘　　要：以11oP麦汁酿造作对比,研究了超高浓度酿造对酵母代谢的影响。结果表明,麦汁浓度升高降低了酵母利用葡萄糖、麦芽糖和麦芽三糖的效率,其中对麦芽三糖和麦芽糖的影响较葡萄糖显著;随着麦汁中糖的消耗,发酵液中乙醇浓度的增加使酵母活性降低,乙醇比生成速率降低,从而导致整个发酵速度减缓,发酵周期显著延长;酵母通过在胞内大量积累海藻糖和甘油来应对高浓度麦汁所造成的高渗透压和高乙醇环境,麦汁浓度越高积累量越大。Effects of super high gravity brewing on the metabolism of Saccharomyces cerevisiae were examined in the present study.The results showed that higher gravity of wort caused significant decreased in utilization efficiency of Saccharomyces cerevisiae for glucose,maltose and maltotriose,particularly for maltose and maltotriose.Ethanol concentration in fermentation broth increased with the consumption of sugar which then decreased the yeast activity and the production rates of ethanol,and consequently slowed down the fermentation process and prolonged the fermentation time.Yeast responded to high osmotic pressure and high-alcohol environment caused by high gravity wort by accumulating trehalose and glycerol in the intracellular.The accumulation of trehalose and glycerol in the intracellular depends on the gravity of wort.

关 键 词：超高浓度酿造 高浓度酿造 酵母代谢 

分 类 号：TS262.5[轻工技术与工程—发酵工程]