糖度与酸度对鲁氏接合酵母生长的影响  

Effect of Sugar Content and Acidity on Growth of Zygosaccharomyces rouxii

作　　者：王虎玄 胡仲秋[1] 牛晨[1] 袁亚宏[1] 岳田利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农业机械学报》2015年第10期279-284,228,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAD31B01)

摘　　要：研究了恒温25℃条件下糖度及酸度对鲁氏接合酵母潜在最大生长速率μmax及迟滞期λ的影响,以及恒温25℃及变温条件下糖度及酸度对鲁氏接合酵母腐败所需时间(TFS)的影响。采用Baranyi-Roberts方程对不同酸度糖度组合菌株的生长曲线进行拟合,得到菌株μmax及λ,结果显示拟合曲线的决定系数R2均在0.95以上,拟合度较好。采用响应面分析法(RS)分析了恒温条件下糖度及酸度对鲁氏接合酵母μmax和λ的影响以及恒温及变温条件下糖度与酸度对鲁氏接合酵母TFS的影响,得到了二次回归模型。结果显示各模型方差分析极显著,失拟项不显著,R2分别为0.992 1(μmax)、0.962 5(λ)、0.986 6(TFS恒温)、0.995 8(TFS变温)。通过标准回归系数比较了各因素对鲁氏接合酵母生长的影响,结果显示酸度是影响鲁氏接合酵母生长的主要限制因素,糖度对其生长影响较小。p H值2.3时可以大幅抑制鲁氏接合酵母的生长,p H值2.0时可以完全抑制其生长。这些研究结果为后期预测与控制鲁氏接合酵母在苹果浓缩汁中污染提供了一定基础。The effect of sugar content and acidity on potential maximum growth rate（ μmax） and lag phase duration（ λ） of Zygosaccharomyces rouxii at 25℃ was investigated. The effect of sugar content and acidity on the time for spoilage（ TFS） was also analyzed under isothermal（ 25℃） and non-isothermal conditions. The values of μmaxand λ in all sugar content and acidity combinations were obtained through fitting the growth curves by using Baranyi and Roberts model. The results showed that the determination coefficients（ R2） of all fitting curves were above 0. 95,which indicated that a good fitting was obtained.The effect of sugar content and acidity on μmaxand λ at 25℃ and the effect of sugar content and acidity on the TFS under isothermal（ 25℃） and non-isothermal conditions were analyzed by using response surface（ RS） method,and quadratic regression models were obtained. The results showed that R2 of each model was 0. 992 1（ μmax）,0. 962 5（ λ）,0. 986 6（ TFS,isothermal） and 0. 995 8（ TFS,non-isothermal）,which effectively revealed the influence of sugar content and acidity on the growth of Z. rouxii. The influence magnitude of each factor on the growth of Z. rouxii was analyzed by comparing their standard regression coefficients. The results showed that the main limiting factor that affected Z. rouxii growth was the acidity whereas sugar content had less impact. The growth of Z. rouxii was largely inhibited at p H value of 2. 3 and it was fully inhibited at p H value of 2. 0. The results provide a research basis for predicting and controlling the contamination of apple juice concentrate by Z. rouxii in future.

关 键 词：鲁氏接合酵母 糖度 酸度 污染 响应面分析 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]