不同氮源及浓度对扣囊复膜酵母发酵特性的影响  

Effect of Different Nitrogen Source and Concentration on the Fermentation Characteristics of Saccharomycopsis Fibuligera

作　　者：杨子琳[1] 伍时华[1] 黄翠姬[1] 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《山东化工》2016年第10期55-58,共4页Shandong Chemical Industry

基　　金：基金项目:桂科攻0782003-2

摘　　要：以酵母浸提物(YE)、磷酸氢二钠(DAP)为添加氮源,设置不同浓度梯度,研究不同氮源及浓度对扣囊复膜酵母3-1Y液态发酵糯米酒的影响。发酵结束后对比氮添加组与空白对照组糯米酒的理化指标和风味物质差异,结果表明:扣囊复膜酵母发酵糯米酒时对氮的需求量较高,添加有机氮酵母浸提物和无机氮磷酸氢二铵均能显著提高3-1Y的发酵能力,提高乙醇产量的同时合成较多的高级醇及低级酯类风味物质。Effect of different nitrogen source and concentration on the fermentation characteristics of Saccharomycopsis Fibuligera was studied by adding inorganic nitrogen of yeast extracts（ YE）,disodium hydrogen phosphate（ DAP） with different concentrations gradient. Compared the difference of flavor and physical- chemical in glutinous rice wine between adding nitrogen group and control group. The results showed that 3- 1Y have a higher demand of nitrogen when pure fermented glutinous rice wine. Adding yeast extracts and disodium hydrogen phosphate could significantly improve the fermentation capacity of 3- 1Y. Synthesizing rich of higher alcohols and lower esters flavor compounds while increase ethanol production.

关 键 词：氮 糯米酒 扣囊复膜酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]