| 不同碳源对酵母代谢有机酸的影响 |
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| 引用本文： | 杨文洲,薛永常,窦少华,黄建华,赵长新. 不同碳源对酵母代谢有机酸的影响[J]. 中国酿造, 2007, 0(10): 20-22,61 |
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| 作者姓名： | 杨文洲 薛永常 窦少华 黄建华 赵长新 |
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| 作者单位： | 1. 大连轻工业学院,生物与食品工程学院,辽宁,大连,116034
2. 大连大学,生物工程学院,辽宁,大连,116622 |
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| 摘 要： | 对啤酒酵母在以葡萄糖、果糖、麦芽糖作碳源的培养基中的代谢生长状况进行了跟踪检测,应用高效液相色谱检测各发酵液中酒石酸、苹果酸、琥珀酸和柠檬酸的含量变化,得出了碳源对啤酒酵母有机酸代谢的影响:其中酒石酸、苹果酸和柠檬酸含量差别明显,琥珀酸含量差别较小。
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| 关 键 词： | 酵母 发酵 碳源 有机酸 |
| 文章编号： | 2054-0571（2007）10-0020-03 |
| 修稿时间： | 2007-03-12 |
Effects of different carbon sources on the organic acid metabolism of yeasts |
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| YANG Wen-zhou,XUE Yong-chang,DOU Shao-hua,HUANG Jian-hua,ZHAO Chang-xin. Effects of different carbon sources on the organic acid metabolism of yeasts[J]. China Brewing, 2007, 0(10): 20-22,61 |
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| Authors: | YANG Wen-zhou XUE Yong-chang DOU Shao-hua HUANG Jian-hua ZHAO Chang-xin |
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| Abstract: | The metabolism and growth of beer yeast were tracked when cultured in the medium containing glucose,fructose or maltose as carbon source.The variation in the content of tartaric acid,malic acid,succinic acid and citric acid was detected by high-performance liquid chromatography(HPLC).The results indicated that the carbon source had a great effect on organic acid content,especially to tartaric acid,malic acid and citric acid,but it did affected a lot on succinic acid content. |
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| Keywords: | yeast fermentation carbon source organic acid |
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