麦汁关键氨基酸对Lager酵母发酵性能的影响  

Influence of the Key Amino Acids in Wort on Fermentation Performance of Lager Yeast

作　　者：尹花 贺扬 董建军[3,4,5] 陆健 YIN Hua;HE Yang;DONG Jianjun;LU Jian(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Biological Fermentation Engineering of Beer,Qingdao 266100,China;Tsingtao.Brewery Co.LTD,Qingdao 266100,China)

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122 [4]啤酒生物发酵工程国家重点实验室,山东青岛266100 [5]青岛啤酒股份有限公司,山东青岛266100

出　　处：《食品与生物技术学报》2018年第9期987-993,共7页Journal of Food Science and Biotechnology

基　　金：高等学校学科创新引智计划项目(111计划)(111-2-06);江苏高校优势学科建设工程资助项目

摘　　要：为探究麦汁中氨基酸在啤酒酿造中的作用,研究了麦汁中4种关键氨基酸(谷氨酸、脯氨酸、缬氨酸和赖氨酸)对酵母发酵性能的影响。以工业Lager酵母(Saccharomyces pastorianus TT-1)为研究对象,通过关键氨基酸添加的发酵实验,在合成培养基中对关键氨基酸在酵母增殖及风味物质代谢中的作用进行了分析,并进一步在工业生产麦汁中对其作用进行了验证。结果表明,谷氨酸和脯氨酸抑制酵母增殖;赖氨酸会促进酵母的增殖;缬氨酸会促进高级醇的生成。To explore the role of amino acid in beer brewing,the impact of 4 key wort amino acids(glutamate,proline,valine and lysine)on yeast fermentation performance were studied.Lager brewing yeast(Saccharomyces pastorianus TT-1)was studied with synthetic medium through fermentation experiment of amino acid addition.The effect of key wort amino acids on lager yeast growth and synthesis of flavour substance was further verified with brewing wort.The results showed that glutamate and proline were identified as important determinants for their negative roles in yeast proliferation and lysine can facilitate yeast growth on the other hand.The most significant effect on higher alcohol production was exercised by the content of valine.

关 键 词：麦汁 氨基酸 Lager酵母 发酵性能 

分 类 号：TS262.5[轻工技术与工程—发酵工程]