不同因子对酿酒酵母降解桑椹花青素的影响研究  

Effects of Different Factors on Degradation of Mulberry Anthocyanins by Saccharomyces cerevisiae

作　　者：赖剑峰[1] 杨荣玲[1] 陈智毅[1] 刘学铭[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

出　　处：《酿酒科技》2016年第8期36-39,共4页Liquor-Making Science & Technology

基　　金：广东省对外合作项目(2013B050800018);广州市科技计划项目(2014J2200068)

摘　　要：通过改变发酵培养基碳源或氮源浓度,添加不同无机离子或不同浓度外源乙醇,以及调节p H值,比较发酵后主要花青素的含量变化。结果表明,凡是有利于酿酒酵母生长和酒精发酵的因素都促进酿酒酵母对桑椹花青素的降解,其中对降解矢车菊素-3-葡萄糖苷的影响更加明显。In order to explore the effects of different factors on the degradation of mulberry anthocyanins by Saccharomyces cerevisiae, the con- tent of two main mulberry anthocyanins （C-3-G and C-3-R） in simulated alcohol fermentation media rich in anthocyanins were investigated by changing carbon source, nitrogen source, minerals, exogenous alcohol concentrations and pH. The results showed that, those factors in favor of the growth and alcohol fermentation of Saccharomyces cerevisiae could improve the degradation of mulberry anthocyanins, especially C-3-G.

关 键 词：酿酒酵母 花青素 桑椹 酒精发酵 降解 

分 类 号：TS261.11[轻工技术与工程—发酵工程]