增香型菠萝果酒活性干酵母制备过程中内源海藻糖积累条件优化  

Optimizing Endogenous Trehalose Accumulation During the Preparation of Aroma-producing Active Dried Yeast for Pineapple Wine

作　　者：王玲[1] 匡钰 唐德强[3] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]云南省德宏州热带作物科学研究所,云南德宏678600 [3]广东海洋大学农学院,广东湛江524088

出　　处：《热带作物学报》2013年第7期1347-1353,共7页Chinese Journal of Tropical Crops

基　　金：广东省科技计划项目(No.2009B020415003)

摘　　要：以自行筛选的优良菠萝果酒酵母菌为出发菌株,添加一定比例的生香酵母后采用前期正常培养,后期胁迫培养的分段式培养方法,积累较高浓度的海藻糖以提高干酵母的活性。主要研究了后期胁迫培养过程中不同胁迫培养条件对菠萝果酒酵母菌菌体内源海藻糖含量及菌体生成量的影响。结果表明:培养液初始糖质量分数为14%,培养温度34.5℃,250 mL三角瓶装液量80 mL,添加1.3%的NaCl所得培养液菌体生成量最多,菌体内源海藻糖含量最高,活性最强。A fine pineapple wine yeast strain screened by the authors was used as the original strain,added a certain percentage of aroma-producing yeast,to optimize the accumulation of trehalose.The normal cultivation at the early stage,followed by segmented stress cultivation was performed to induce high concentration of trehalose and to ultimately improve the activity of active dried yeast.The effects of various stress conditions on the endogenous trehalose concentration of yeast and bacteria mass were analyzed.The results showed that the optimal inducing conditions contained 14% initial sugar concentration,34.5 ℃ of culture temperature,80 mL liquid medium in the triangle bottle with 250 mL volume,and 1.3% NaCl,under which the most appropriate yeast mass,the highest level of endogenous trehalose and the strongest activity of yeast were achieved.

关 键 词：活性干酵母 胁迫培养 内源海藻糖 菌体 积累条件优化 

分 类 号：TS20[轻工技术与工程—食品科学]