葡萄酒酵母乳酸生成动力学的研究  

Research on the Kinetics of the Lactic Acid of Grape Wine Yeast

作　　者：杜以文[1] 安家彦[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《安徽农业科学》2011年第6期3155-3156,3158,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究葡萄酒酵母在发酵过程中生成乳酸的变化规律,为在酿造葡萄酒等酒的过程中估计发酵液乳酸含量提供简单的方法。[方法]用以对羟基联苯为显色剂的可见光分光光度法测定发酵液中的乳酸含量。[结果]确定了葡萄酒酵母在葡萄糖浓度为120g/L、玉米浆(固体)浓度为2 g/L的发酵培养基条件下的细胞生长、乳酸生成动力学,确立了葡萄酒酵母发酵生成乳酸动力学模型并对动力学参数进行了估计。[结论]葡萄酒酵母生成乳酸的动力学模型为属于Ⅰ型,即产物的形成与细胞生长相偶联。[Objective] The simple method of the evaluation of the content of lactic acid in the fermented solution in the brewing process of wine was provided through the research on the variation of wine in the process.[Method] The content of lactic acid was measured with the visible light spectrophotometry with the hydroxybiphenyl as coloring agent.[Result] The kinetic basis of cell growth and lactate production from the grape wine yeast was assured based on the condition of the fermentation medium with the concentration of glucose and corn liquor（solid） of 120 g/L and 2 g/L,respectively.The kinetic model of the lactic acid fermented grape wine yeast was established and the relevant kinetic parameter was estimated.[Conclusion] The kinetic model of the lactic acid fermented grape wine yeast was belonged to type Ⅰmodel and the formation of product was coupled with the cell growth.

关 键 词：乳酸 动力学 发酵 葡萄酒酵母 

分 类 号：S188.3[农业科学—农业基础科学]