酒精发酵过程中胁迫因子对酵母海藻糖积累的影响  

Effects of Stress Factors on Trehalose Accumulation in the Process of Ethanol Fermentation

作　　者：许宏贤 周鹏[1] 王欣[1] 张晓萍[1] 段钢[1] 

机构地区：[1]杜邦工业生物应用科技部杰能科(中国)生物工程有限公司,江苏无锡214028

出　　处：《酿酒科技》2016年第5期65-69,共5页Liquor-Making Science & Technology

摘　　要：针对酒精生产酵母可能面临的受迫性因子对海藻糖形成的影响进行了研究。结果表明,不同碳源如蔗糖、葡萄糖对酒精发酵液中海藻糖的含量几乎没有差别;黄曲霉毒素Afb1对酒精发酵海藻糖的累积有一定的影响;发酵起始p H值过高(6.5)或过低(3.5)都会导致发酵液中游离海藻糖含量/海藻糖总量增高,发酵起始p H值过低(3.5)还会导致酵母胞内海藻糖含量升高;发酵温度过高(38℃)会导致发酵液中游离海藻糖/胞内海藻糖/海藻糖总量升高;氮源不足会引起发酵液中海藻糖/胞内海藻糖/海藻糖总量显著升高,并且氮源对胞内海藻糖累积的影响远远大于温度。The effects of stress factors on trehalose accumulation in the process of ethanol fermentation were explored. The results showed that,there was almost no difference in the effects of different carbon sources such as glucose and sucrose on the content of trehalose; there was a little effects of aflatoxin Afb1 on trehalose accumulation; extreme p H values, such as too high p H（6.5） or too low p H（3.5）, would lead to higher in vitro trehalose and total trehalose in the fermentation broth, while too low p H（3.5） might also lead to higher in vivo trehalose; higher fermentation temperature（38 ℃） might result in higher trehalose content both in vitro and in vivo（which meant higher total trehalose accumulation）;insufficient nitrogen source might lead to remarkable higher in vitro/ in vivo/total trehalose accumulation（reported for the first time）, and it seemed that nitrogen source played a more important role than temperature.

关 键 词：海藻糖 碳源 pH值 毒素 温度 氮源 酒精 

分 类 号：TS261.1[轻工技术与工程—发酵工程]