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文章摘要
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
投稿时间:2018-03-30  修订日期:2018-05-14
DOI:
中文关键词: 麦汁  氨基酸  Lager酵母  发酵性能
英文关键词: brewing wort  amino acid  Lager yeast  fermentation performance
基金项目:高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高校优势学科建设工程资助项目
作者单位E-mail
尹花 青岛啤酒科研中心 646686725@qq.com 
贺扬 青岛啤酒科研中心  
董建军 青岛啤酒科研中心  
陆健 江南大学生物工程学院 jlu@jiangnan.edu.cn 
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中文摘要:
      麦汁氨基酸为发酵过程中酵母提供氮源,并参与细胞中酶的生物合成及风味物质代谢,因此麦汁氨基酸谱的组成及含量对酵母发酵性能和风味形成影响显著。本文以工业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,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)对酵母增殖及风味物质代谢的影响。在合成培养基中对关键氨基酸的作用进行了分析,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。
英文摘要:
      Wort amino acid provides nitrogen sources for yeast during fermentation, which was involved in the biosynthesis of enzyme and metabolism of flavour compounds. Therefore, wort amino acid is of considerable significance to yeast fermentation properties and formation of flavour active substances. In this paper, the impact of 4 key wort amino acids (glutamate, proline, valine and lysine ) on Lager brewing yeast(Saccharomyces pastorianus TT-1)growth and synthesis of flavour substance were studied. The effect of key wort amino acids on lager yeast fermentation performance was studied first with synthetic medium and verified with brewing wort further. 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.
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