用于苹果酒酿造的裂殖酵母生长及耐受性  

Growth and tolerance of Schizosaccharomyces for making apple wine

作　　者：何丹[1] 孙玉梅[1] 栾静[1] 杨丰旭[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：《大连工业大学学报》2013年第3期168-172,共5页Journal of Dalian Polytechnic University

摘　　要：以苹果汁为原料,研究了裂殖酵母的生长规律,在此基础上,通过产气和细胞生长考察了裂殖酵母对糖、酒精、二氧化硫和乙酸的耐受性。结果表明,较高浓度的葡萄糖、酒精、二氧化硫和乙酸都会抑制酵母菌的生长与发酵。与初始葡萄糖质量浓度为100g/L相比,裂殖酵母在初始葡萄糖质量浓度高于180g/L的YPD培养基中培养24～36h的产气量明显减少,培养48h的菌体密度下降40%。与不加酒精相比,裂殖酵母在初始酒精体积分数大于6%的苹果汁中培养24～48h的产气能力明显降低,培养48h的菌体密度下降70%。与不加二氧化硫相比,裂殖酵母在初始二氧化硫质量浓度超过0.15g/L的苹果汁中培养24～48h的产气量无显著变化,培养48h的菌体密度下降30%。与不加乙酸相比,裂殖酵母在初始乙酸体积分数为1%的苹果汁中培养24～48h的产气能力迅速减小,培养48h的菌体密度下降50%。The growth of Schizosaccharomyces in apple j u of Schizosaccharornyces to sugar, alcohol, sulfur dioxide and biomass production. The results showed that the ice was investigated and acetic acid were stresses from the and the stress resistance analyzed by CO2 release higher concentration glucose, alcohol, sulfur dioxide and acetic acid inhibited the growth and fermentation of Schizosaccharomyces. Compared with the initial glucose concentration of 100 g/L in the YPD, the initial concentration of glucose above 180 g/L significantly decreased CO2 productivity within 24-36 h and decreased the cell density by 40~ at 48 h cultivation. In comparison with non alcohol addition, the initial concentration of alcohol beyond 6% strongly reduced the CO2 productivity in 24-48 h and decreased the cell density by 70% at 48 h cultivation. Compared with non sulfur dioxide addition, the initial concentration of sulfur dioxide above 0.15 g/L had no effect on the CO2 productivity within 24- 48 h and decreased the cell density by 30% at 48 h cultivation. In comparison with non acetic acid addition, the initial concentration of acetic acid no less than 1% strongly reduced the CO2 productivity in 24-48 h and decreased the cell density by 50o/oo at 48 h cultivation.

关 键 词：裂殖酵母 生长 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]