CO2背压啤酒发酵中乙酰辅酶A与酿酒酵母生长和酯类生成的相关性分析  

Analysis of correlation between acetyl coenzyme A and Saccharomyces cerevisiae growth,esters production in beer fermentation under top CO2 pressure

作　　者：杨东升[1] 刘腊 李鹏[1] YANG Dongsheng;LIU La;LI Peng(College of Materials and Chemical Engineering,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学材料与化工学院

出　　处：《中国酿造》2019年第8期137-141,共5页China Brewing

基　　金：海南省自然科学基金（317006）

摘　　要：该研究探讨CO2背压发酵中乙酰辅酶A(acetyl-CoA)与酿酒酵母生长和酯类生成的相关性。结果表明:常压和CO2背压发酵条件下,acetyl-CoA含量在发酵初期(0~20 h)急速增长,并在20 h时达到峰值,在100 h之后均趋于稳定一致;酵母细胞数量分别在100 h、140 h时达到峰值,在180 h之后趋于一致;总酯含量分别在100 h、180 h时达到峰值,在180 h之后趋于稳定,常压发酵条件下总酯含量始终高于CO2背压发酵。常压条件下,啤酒发酵中acetyl-CoA含量与酵母数量呈极显著正相关(P<0.01),与总酯含量呈极显著负相关(P<0.01),相关系数R分别为0.937 17、-0.833 96;CO2背压条件下,啤酒发酵中acetyl-CoA含量与酵母数量呈极显著正相关(P<0.01),与总酯含量呈极显著负相关(P<0.01),相关系数R分别为0.905 66、-0.750 42。Correlation between acetyl coenzyme A(acetyl-CoA)and the Saccharomyces cerevisiae growth,ester production in beer fermentation under top CO2 pressure was studied.The results showed that the acetyl-CoA content increased rapidly in the initial fermentation stage(0-20 h)under atmospheric pressure and CO2 top pressure,and peaked at 20 h,then consistently stabilized after 100 h.The yeast cell number peaked at 100 h and 140 h,respectively,and tended to be consistent after 180 h.The total ester content peaked at 100 h and 180 h,respectively,tended to be consistent after 180 h,and the total ester content under atmospheric pressure fermentation was always higher than that under CO2 top pressure.Under atmospheric pressure fermentation,the acetyl CoA content in beer fermentation was significantly positively correlated with yeast cell number(P<0.01),while was significantly negatively correlated with the total ester content(P<0.01),and the correlation coefficient R were 0.937 17 and-0.833 96,respectively.Under CO2 top pressure,the content of acetyl CoA in beer fermentation was significantly and positively correlated with yeast cell number(P<0.01),while was negatively correlated with the total ester content(P<0.01),and the correlation coefficient R were 0.905 66 and-0.750 42,respectively.

关 键 词：二氧化碳背压 常压 啤酒发酵 乙酰辅酶A 酵母细胞数量 总酯 相关性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]