小麦啤酒上面啤酒酵母生成4-乙烯基愈创木酚的条件优化及其发酵动力学模型构建  

Optimization of 4-vinylguaiacol production by Saccharomyces cerevisiae and fermentation kinetic model of wheat beer brewing

作　　者：赵庭 姜琳 贾晶 付为 俞志敏[1] ZHAO Ting;JIANG Lin;JIA Jing;FU Wei;YU Zhimin(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《轻工学报》2022年第2期15-22,共8页Journal of Light Industry

基　　金：国家自然科学基金项目(31671796)。

摘　　要：4-乙烯基愈创木酚(4-VG)是小麦啤酒中的重要风味物质。为促进4-VG的合成,以大麦芽和小麦芽为原料,上面啤酒酵母WA-04为发酵菌种,采用单因素试验结合响应面法优化小麦啤酒的酿造工艺,并通过研究发酵过程中4-VG的动态变化构建发酵动力学模型。结果表明:小麦啤酒酿造的最佳工艺条件为小麦芽添加量45.9%,酵母接种量1.4×10^(7) CFU/mL,发酵温度20.1℃,在此条件下,小麦啤酒中4-VG的质量浓度最高,达到2.30 mg/L;由构建的上面啤酒酵母WA-04生长动力学模型和4-VG生成动力学模型可知,该啤酒酵母生成4-VG的发酵动力学模型属于Ⅰ型偶联关系。4-vinylguaiacol(4-VG)is an important flavor substance in wheat beer.In order to promote the production of 4-VG,the brewing process of wheat beer was optimized by single factor test combined with response surface methodology with barley malt and wheat malt as raw materials and WA-04 as fermentation strain.The fermentation dynamic model was established by studying the dynamic changes of 4-VG in the fermentation process.The results showed that the best technological conditions of wheat beer brewing were wheat malt addition amount of 45.9%,yeast inoculation amount of 1.4×10^(7) CFU/mL and fermentation temperature of 20.1℃.Under these conditions,the 4-VG mass concentration in wheat beer reached 2.30 mg/L.According to the WA-04 growth kinetic model and 4-VG formation kinetic model,the fermentation kinetic model of 4-VG formation by beer yeast belonged to typeⅠcoupling relationship.

关 键 词：小麦啤酒 上面啤酒酵母 4-乙烯基愈创木酚 发酵动力学模型 

分 类 号：TS261.1[轻工技术与工程—发酵工程]