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酒和酒酵母菌株的碳和源消耗:在发酵过程中进行的一项比较研究

Lijun Jiang¹, Jialin Song¹, Mingming Qi¹

¹School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, China.

Applied microbiology and biotechnology

|September 13, 2023

概括

酒和酒造商的酵母菌株表现出明显的生长和营养偏好. Lager酵母表现出更高的应力耐受性和特定的糖/氨基酸代谢,有助于工业发酵选择.

科学领域:

* 微生物学微生物学
* 发酵科学发酵科学
* 食品科学食品科学

背景情况:

* 酒酵母的高效营养消耗对于工业发酵至关重要.
*了解酒和酒酵母菌株的差异是优化造过程的关键.

研究的目的:

* 为了比较酒和酒酵母菌株的生长特征.
* 调查这些酵母菌株的营养消费偏好.

主要方法:

* 对酒和酒酵母生长曲线的比较分析.
*评估碳和来源利用模式.
*酶活性分析 (细胞外逆转酶) 和氨基酸同化概况.

主要成果:

*与酒酵母相比,酒酵母表现出更快的生长和更长的静止阶段.
* Lager酵母对压力较大的发酵条件有较高的耐受性,并且通过细胞外逆转酶具有更大的糖糖水解能力.
* 在菌株之间观察到对代谢特定糖 (葡萄糖,果糖) 和氨基酸 (lys,Arg,Val,Phe,Tyr) 的明显偏好.

结论:

* Lager酵母菌株具有有利于后期发酵阶段的特征,包括耐压力和高效的糖糖代谢.
* 氨基酸同化变化突出突出了菌株特定的代谢能力.
* 这些发现支持基于 wort 成分进行知情的酒酵母菌株选择,以加强工业发酵.

关键词:

酒发酵的酒发酵方式酒的酵母物种的酒酵母物种.消费效率的消费效率是一个问题.可发酵糖是可以发酵的糖.的来源是的来源.

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