丙酮酸转运抑制剂对荔枝酿酒酵母代谢醋酸的影响  

Effects of Pyruvate Transporter Inhibitor on the Acetic Acid Metabolism of Saccharomyces cerevisiae

作　　者：曾英杰[1] 商玉荟 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《贵州农业科学》2016年第3期148-151,共4页Guizhou Agricultural Sciences

基　　金：国家自然科学基金项目"荔枝酒酿酒过程中酿酒酵母代谢醋酸的调控机制"(31260398);海南省自然科学基金项目"热带果酒挥发酸的调控研究"(313044.00)

摘　　要：为降低荔枝酒中挥发酸含量,以同时利用可发酵性糖和乙酸的酿酒酵母为出发菌株,研究丙酮酸转运抑制剂对酿酒酵母代谢醋酸的影响。结果表明：在荔枝酒酿造过程中,添加0.5~0.75mmol/L的α-氰基-4-羟基肉桂酸（α-CCA）对酿酒酵母代谢醋酸具有显著影响,促使酿酒酵母表达较高的乙醇脱氢酶（ADH）、乙酰辅酶A合成酶（ACS）、异柠檬酸裂解酶（ICL）和苹果酸合成酶（MS）的酶活性,提高酿酒酵母代谢醋酸的能力。添加0.5mmol/L的α-CCA,酿酒酵母代谢醋酸的量比对照提高150mg/L。In order to reduce the acetic acid in lychee wine,S.cerevisiae,which could simultaneously use the fermentative sugar and acetic acid as its carbon resources,was used to investigate the effects of supplemented withα-Cyano-4-hydroxycinnamic acid（α-CCA）on acetic metabolism during lychee wine fermentation.The results indicated that supplemented with 0.5-0.75mmol/L ofα-CCA had significantly influenced the acetic acid metabolism,since higher enzymatic activity of ADH,ACS,ICL and MS were expressed.When supplemented with 0.5mmol/L ofα-CCA,compared with control,the amount of acetic acid metabolized was increased by 150mg/L.

关 键 词：酿酒酵母 荔枝汁 丙酮酸转运抑制剂 α-氰基-4-羟基肉桂酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]