红外光谱对啤酒酵母培养过程的研究  

Monitoring the Brewer's Yeast Cultivation with Fourier Transform Infrared Spectroscopy

作　　者：邱江[1] 段学辉[1] 叶勤[1] 张嗣良[1] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室

出　　处：《光谱实验室》1998年第3期3-6,共4页Chinese Journal of Spectroscopy Laboratory

摘　　要：采用衰减全反射红外光谱技术跟踪了啤酒酵母发酵过程，解析了发酵过程的红外光谱变化。在啤酒酵母培养过程中，１１０６ｃｍ－１吸收峰强度的下降反映出基质麦芽糖的消耗；而产物乙醇的形成会引起８８０、２９７６、２８９０ｃｍ－１处吸收峰强度增加和１６２５ｃｍ－１处吸收峰的下降。从上述吸收峰强度的变化可描述啤酒酵母培养的进程。The attenuated total reflection of fourier transform infrared spectroscopy was applied to the monitoring the brewer's yeast cultivation without any special treatment. During the yeast cultivation, the maltose consumption was corresponded to the absorption decrease at 1106 cm -1 , and the alcohol formation were readily observed from the absorption decrease at 1625 cm -1 and the increase at 880, 2976, 2980 cm -1 . The profile of yeast cultivation can be followed from the absorbance changes at those relevant wavenumbers.

关 键 词：傅里叶变换红外光谱 啤酒酵母 生物过程 发酵过程 糖源消耗 酒精生成 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]