离子与啤酒酵母生理代谢相关性的初步研究

从啤酒酵母厌氧发酵的营养环境角度来研究Na 、K 、Mg2 、Ca2 等在啤酒酵母生长代谢过程中的动态变化以及在其影响下酵母主要生长参数的变化趋势,并初步分析了离子与啤酒酵母生理代谢的相关性。结果表明:离子的动态变化表现出阶段性,而且这种阶段性变化因离子之间的协同作用而表现得更加明显;离子与啤酒酵母生理代谢存在着相关性,如pH、降糖和总酸等的变化趋势,这种相关性因酵母营养环境中离子种类和含量不同而存在差异。

The correlation of ion and physiological metabolism of Saccharomyces cerevisiae

The article investigated the dynamic changes of key biological parameters and of the four ions such as Na ? K ? Mg2 ? Ca2 , respectively, in the view of nutritional conditions of Saccharomyces cerevisiae during beer anaerobic fermentation. Then a simple analysis was conducted on their interaction and reciprocity. The result showed that periodic changes arose from different growth stages and became even more apparent when four ions came into coexistence. Furthermore, there was a great correlation of two dynamic changes between ion and physiological metabolism of Saccharomyces cerevisiae , such as the general changes of pH, sugar reduction and total acid. The correlation differed according to the difference of ionic varieties and concentrations.