植酸在黄酒酿造中的应用研究初探

本文通过添加植酸于黄酒酵母茵生长发酵基质中，研究植酸在黄酒酿造中的应用，初步得出如下结论：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菌细胞增殖．使酵母菌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：④植酸使黄酒酵母菌的耐酒精度从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。     

黄酒生产中酵母菌发酵性能研究

随机分离黄酒生产用酒饼中的酵母菌菌株,比较不同来源的酵母菌细胞形态、细胞大小、发酵力、酵母悬浮细胞数、总降糖、酒精度、凝聚力、致死温度和耐酒精度,研究黄酒生产中酵母菌的发酵性能。结果表明,不同来源的7株酵母菌中,总降糖、酒精度、发酵力、凝聚力有显著差异,细胞形态、大小、致死温度、耐酒精度等没有明显差异。     

混合酵母菌发酵对黄酒品质的影响研究

以混合酵母菌酿制的黄酒各项理化指标均符合标准要求,其特点是酯的种类和含量比单一酵母菌酿制的对照酒多,高级醇的种类和含量少于对照酒,醛类、氨基酸(尤其是苦味氨基酸)、乳酸的含量均低于对照酒。感官品评显示,以混合酵母菌酿制的黄酒无新酒刺鼻味,有陈年酒的香气,香气明显优于对照酒。     

植酸在黄酒酿造中的应用研究初探

本文通过添加植酸于黄酒酵母菌生长发酵基质中,研究植酸在黄酒酿造中的应用,初步得出如下结论: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菌细胞增殖,使酵母菌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植酸使黄酒酵母菌的耐酒精度从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。     

快速发酵黄酒酵母菌的筛选

以淋饭酒母为菌种来源,通过TTC法、CO2失重法以及酿酒试验,筛选出一株快速发酵黄酒酵母菌GY-9。以GY-9酵母酿制机械化黄酒,能提高成品酒的酒精度、缩短发酵周期。经分子鉴定,GY-9为酿酒酵母菌。     

机械化生产黄酒酵母菌性能的研究

针对“三边发酵“理论中黄酒酵母菌性能的要求,通过研究黄酒酵母在TTC培养基中的变色情况、发酵力情况、糖化酶糖液中酵母生长情况、酵母耐酒精度、酵母形态和产香、酵母醭生成情况、酵母起发速度、酵母巨大菌落形态、酵母死灭温度、酵母与杆菌在MRS液体培养基中共同生长和凝聚情况及在锥形瓶中发酵试验.从中筛选出2#和3#酵母菌株搭配使用,更加适宜于机械化黄酒中的大罐发酵.     

植酸优化黄酒生产工艺的研究

该文试验了植酸对黄酒糖化发酵菌种的影响及在除浊工艺上的应用。结果表明,植酸能促进菌种生长发酵,增加发酵产物,缩短发酵周期;植酸能改善黄酒质量,提高出酒率及原料利用率;植酸用于除浊的最佳浓度为0.04%,处理时间为24h,酒液清亮透明,黄酒的风味和感官均得到改善。     

酒精发酵副产物对酵母菌生物的影响

探讨了乙酸、乳酸、焦糖色素及糠醛酒精发酵副产物对酵母菌生长和酒精发酵的影响。在酵母基本培养基中,加入乙酸、乳酸、焦糖色素及糠醋的量分别为0.1%、0.1%、2.0%和0.2%时,酵母细胞数减少50％。而在酵母基本培养基中同时添加乙酸、乳酸、焦糖色素及糠醛时,对酵母菌生长的抑制强度高达70％。酒精发酵的原料出酒率仅为正常发酵的50％。     

UVB照射对酵母菌生长及酒精发酵的影响

探讨了UNB照射对酵母菌生长和酒精发酵的影响。试验结果表明，UVB照射培养对酵母茵的生长有一定影响．细胞形态也会发生一定的变化：经UVB照射的酵母菌，其凝集力略有增加，但酒精发酵能力基本保持不变、另外，从UVB照射培养36h的菌液中分离得到一株原料出酒率为36．39％，比对照提高0．86％的酒精发酵酵母菌。     

优良黄酒酵母的筛选及其抗逆性能分析

从上海地区黄酒酿造企业的主发酵液、酒母和酒糟中分离得到4株起酵能力、产酒精能力和发酵性能较好的BR 20、BR25、BR 26和BR 30菌株。经5.8S r DNA-ITS测序分析,鉴定分离筛选所得的4株菌为酿酒酵母(Saccharomyces cerevisiae)。分析研究4株菌对高浓度乙醇、高糖浓度、高浓度乳酸和高渗透压的耐受性,BR 20和BR 30菌株可耐受18%的酒精,对1.6 mol/L高渗透压有较好的适应性;BR 20与B R 26菌株在高达54 g/L的乳酸下具有较好的生长;BR 30菌株对40%糖浓度表现出最强的耐受能力;最终筛选出抗逆性能较强的BR 20和BR 30菌株。比较研究了BR 20菌株和BR 30菌株的发酵效率,BR 20菌株的底物利用率较BR30菌株平均高出1.67%,BR 20菌株的乙醇产率较BR 30菌株平均高出5.76%。BR 20和BR 30菌株作为混合发酵菌种用在黄酒生产中可缩短发酵时间、提高原料利用率并且增加出酒率。     

植酸对刺梨果酒发酵作用及酵母菌生长影响研究

本文利用植酸作为发酵促进剂,应用于刺梨果酒发酵中,研究其对酵母菌的生长繁殖及刺梨酒发酵作用的影响,结果如下:(1)添加植酸能缩短发酵周期、降低刺梨果酒的残糖量,提高发酵的酒精度;(2)添加植酸能促进酵母菌的增殖,促进酵母细胞出芽,使其提前进入对数生长期;(3)植酸使酵母的耐酒精能力提高;(4)试验条件下植酸最佳添加量0.08%。     

植酸对黄曲霉菌糖化酶活力的影响

通过添加不同浓度的植酸于黄曲霉菌（Aspergillus flavus)02-6-58培养基中，于不同生长时间、不同添加方式测定黄曲霉菌糖化酶活力，研究植酸对黄曲霉菌糖化酶活力的影响。结果表明：(1)加入植酸后其糖化酶活力均有很大提高。其最佳作用浓度范围是0．20％-0．25％，最大可提高44．32％；(2)在黄曲霉菌生长麸曲中添加植酸比在连续培养3代的斜面培养基中加入植酸糖化酶活力提高幅度更大；(3)比较黄曲霉菌生长曲线及产酶曲线，加入植酸后，其对数生长期提前3～4h，平衡期延长，从而提前进入产酶高峰期。     

Fermentation Kinetics of Different Sugars by Apple Wine Yeast Saccharomyces cerevisiae

A non‐linear kinetic model to predict the consumption of different sugars (glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with Saccharomyces cerevisiae strain CCTCC M201022 is proposed. This model was used to predict sugar utilization by this yeast beginning at various initial sugar concentrations. After observation of the experimental data, a model based on the logistic equation of yeast growth, growth‐associated production of ethanol with a lag time, and consumption of sugars for biomass formation and maintenance, was developed. After experimental model fitting, kinetic parameters in the model were estimated. The experimental verification of the model was performed using flask‐scale fermentations, and the model obtained predicted the fermentation performance effectively, using different sugars as the substrate set at various initial sugar concentrations. Based on estimated kinetic parameters and the characteristics of sugar utilization, the yeast examined appeared to be glucophilic. The effects of different sugars with various initial concentrations on the fermentation performance by this yeast were investigated, and some applications of kinetic parameters are discussed.     

植酸对黄曲霉菌(Aspergillus flavus)糖化力的影响

该文通过添加不同浓度的植酸于黄曲霉菌(Aspergillus flavus)培养基中，用不同添加方式，于不同生长时刻测定黄曲霉菌糖化力，研究植酸对黄曲霉菌糖化力的影响。结果表明加入植酸后黄曲霉菌糖化力均有很大提高，可为工业生产带来可观的经济效益。植酸最佳作用浓度范围是0．20％～0．25％，发酵24h糖化力最大可提高44．32％。     

转基因酵母S. c MDC 对红葡萄酒发酵及酒质的影响

以蛇龙珠葡萄为原料进行模拟实验,用红葡萄酒酵母(S 101)作对照,探索转基因酵母S.c MDC 对红葡萄酒发酵及酒质的影响。结果表明：用转基因酵母S.c MDC 发酵的葡萄酒总酸含量较低、葡萄酒的干浸出物含量、总酚含量均较高,苹果酸- 乳酸发酵提前完成。挥发酸含量、残糖含量、蛋白质含量与红葡萄酒酵母(S 101)发酵的酒质区别不大。     

发酵法降解油菜籽废水中植酸的工艺研究

水酶法提取菜籽油工艺产生了大量废水,其中含有丰富的水溶性蛋白、碳水化合物和抗营养因子。为了降解水中的抗营养物质植酸,利用筛选出的酵母菌对其进行发酵,并通过正交试验优化培养条件,得出K酵母在32℃,pH 7条件下培养36 h,可将废水中植酸降解87%,从而为废水的循环利用或达标排放打下了基础。     

两株酵母菌协同酿造黄酒的控制工艺

利用两株酵母菌共同作为菌种制作高温糖化酒母酿造糯米黄酒。前发酵共3 d,落罐后品温达到30.5℃时开头耙30 min,然后分别隔2小时开二耙、三耙各10 min,以后每隔4小时开耙10 min,发酵第5天~10天每天开耙10 min。头耙后0~24 h温控30℃~31℃,24 h~36 h温控29℃~30℃,36 h~48 h温控28℃~29℃,以后每24小时降2℃,温度低于20℃后,按发酵质量降温。发酵22天后,糯米黄酒酒精度为19.4%(体积分数),总糖为1.8 g/L,总酸为5.4 g/L。     

The hexose transporters of Saccharomyces cerevisiae play different roles during enological fermentation

We investigated the role of hexose transporters in a Saccharomyces cerevisiae strain derived from an industrial wine strain by carrying out a functional analysis of HXT genes 1-7 under enological conditions. A strain in which the sugar carrier genes HXT1-HXT7 were deleted was constructed and the HXT genes were expressed individually or in combination to evaluate their role under wine alcoholic fermentation conditions. No growth or fermentation was observed in winemaking conditions for the hxt1-7 delta strain. The low-affinity carriers Hxt1 and Hxt3 were the only carriers giving complete fermentation of sugars when expressed alone, indicating that these carriers play a predominant role in wine fermentation. However, these two carriers have different functions. The Hxt3 transporter is thought to play a major role, as it was the only carrier that gave an almost normal fermentation profile when produced alone. The hxt1 carrier was much less effective during the stationary phase and its role is thought to be restricted to the beginning of fermentation. The high-affinity carriers Hxt2, Hxt6 and/or Hxt7 were also required for normal fermentation. These high-affinity transporters have different functions: hxt2 is involved in growth initiation, whereas Hxt6 and/or Hxt7 are required at the end of alcoholic fermentation. This work shows that the successful alcoholic fermentation of wine involves at least four or five hexose carriers, playing different roles at various stages in the fermentation cycle.