植酸对黄酒酵母菌607生长和发酵性能影响的研究  

Studies on Effects of Phytic Acid on the Growth and Fermentation of Saccharomyces cerevisiae 607

作　　者：夏艳秋[1] 朱强[2] 汪志君[1] 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009 [2]淮海工学院,江苏连云港222005

出　　处：《酿酒科技》2004年第1期28-30,共3页Liquor-Making Science & Technology

摘　　要：添加植酸于黄酒酵母生长发酵基质中,研究植酸对黄酒酵母生长和发酵的影响,得出如下结论:(1)最适植酸添加浓度为0.10%,至主发酵结束,酒精度最大可提高13.16%;(2)植酸能促进黄酒酵母细胞增殖,使酵母提前进入对数生长期,提高出芽率,降低死亡率,并表现出较好的同步性,从而加快发酵速度;(3)植酸使黄酒酵母的耐酒精度从16%提高到20%;(4)黄酒醪中添加植酸,发酵周期缩短且各项理化指标均有较大改善,从而提高了黄酒产量和质量。Phytic Acid(PA)was added into the culture broth for researching the effects of PA on the growth and fermentation of Sac-charomyces cerevisiae607.The conclusions follows :(1)The optimum PA concentration was0.10%,alcoholic strength could raised13.16%markedly at the end of fermentation;(2)PA accelerated yeast proliferation and advanced exponential phase,raise gemmating rate,reduced death rate,and enspeed fermentation rate;(3)Adding PA,the alcohol tolerance of yeast advanced from16%to20%;(4)PA shortened fermentation cycle period,improved yellow rice wine ingredients,and increased yield and quality.

关 键 词：植酸 黄酒 酵母菌607 菌株生长 发酵性能 促酵剂 

分 类 号：TS262[轻工技术与工程—发酵工程]