葡萄酒泥酵母诱导自溶工艺的条件优化  

Optimization of processing techniques for autolysis of yeast cell from waste wine yeast

作　　者：李颍[1] 郭晓[2] 张彦芳[1] 马滕臻 张莉[1] 祝霞[1] 韩舜愈[1] 杨学山[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2015年第3期155-159,共5页Journal of Gansu Agricultural University

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2013-21);甘肃农业大学大学生科研训练计划重点项目(20140831)

摘　　要：以葡萄酒泥酵母为试验材料,采用单因素和正交试验设计,优化酵母细胞自溶的工艺条件.结果表明:在温度47.5℃,NaCl质量分数2%,pH 4.5,处理时间33h的最优条件下,酵母自溶前后电导率增加2.49ms/cm,氨基氮含量增加2.154 90mg/mL,自溶效果最好.此方法成本低,易操作,适合工业化生产.The main factors that influence autolysis of yeast cell were screened by single factor and orthogonal tests.The results showed that the optimal temperature was 47.5 ℃,the mass fraction of NaCl was 2%,pH was 4.5,react time was 33 h.Under these conditions,obtained extract＇s conductivity increased2.49ms/cm,amino nitrogen content increased 2.15 490mg/mL after autolysis.The process was inexpensive and simple and could be applied to industrialized production.

关 键 词：葡萄酒泥酵母 自溶 电导率 氨基氮 

分 类 号：TS261.9[轻工技术与工程—发酵工程]