不同代数酿酒酵母对有机酸代谢的影响  

Effect of Saccharomyces cerevisiae of different generationon the organic acids metabolism

作　　者：张利[1] 成建国[1] 张善飞[1] 王硕[1] 董亮[1] 赵长新[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：《食品工业科技》2012年第9期202-204,208,共4页Science and Technology of Food Industry

摘　　要：实验通过高效液相色谱法(HPLC)对酵母发酵液中6种有机酸测定分析,发现不同代数酵母发酵液中6种有机酸有明显的差异性和规律性。经过多次实验证明:五代以内的酵母活性较高,产有机酸的量较为规律、稳定,能够赋予酒类纯正的口感。The fermentation broth of different generation saccharomyces cerevisiae were compared by high performance liquid chromatography and found that six kinds of organic acids in different algebraic Saccharomyces cerevisiae had significant differences and regularity.After several experiments to prove：the yeast had higher activity within five generations,the amount of organic production was more harmonious,to give the pure taste of wine.

关 键 词：HPLC-反相色谱 有机酸 酿酒酵母 不同代数 

分 类 号：TS261.11[轻工技术与工程—发酵工程]