发酵条件对5种产酯酵母酒精发酵和产酯的影响

该实验探讨了供氧情况、发酵pH和温度对各种产酯酵母酒精发酵和产酯的影响。 结果表明，供氧情况对产酯酵母的酒精发酵和产酯均有显著影响，其中对克鲁斯假丝酵母的酒精发酵影响最大，对球拟酵母产酯影响最大。 发酵pH对产酯酵母的酒精发酵和产酯有一定影响，其中卡特多菲毕赤酵母的最适产酒pH为5.0，克鲁斯假丝酵母和汉逊酵母最适产酒pH为4.0，球拟酵母最适产酒pH 为6.0～7.0；上述4种产酯酵母的最适产酯pH均为6.7，高产酯酿酒酵母的最适产酯pH为6.0～7.0。 温度对各种酵母的酒精发酵和产酯有一定影响，其中卡特多菲毕赤酵母、克鲁斯假丝酵母、汉逊酵母和球拟酵母的最适产酒温度均为28 ℃；卡特多菲毕赤酵母的最适产酯温度为20 ℃，克鲁斯假丝酵母、汉逊酵母和高产酯酿酒酵母为24 ℃，球拟酵母为28 ℃。

Effects of fermentation conditions on ethanol fermentation and ester production of five ester-producing yeasts

The effects of oxygen supply, fermentation pH and temperature on ethanol fermentation and ester production of yeast strains were investi-gated. The results demonstrated that the effects of oxygen supply on ester-producing yeasts were significant, it had the greatest effect on ethanol fermentation of Candidakruseiand ester production wasTorulopsisbombicola. Fermentation pH had certain effects on ethanol fermentation and eater production of ester-producing yeasts, the optimum alcohol-producing pH value of Pichiacactophila, CandidakruseiandHansenulaanomalawere 5.0, 4.0 and 4.0, respectively, and the optimum alcohol-producing pH value of T.bombicolawas 6.0-7.0. The optimum ester-producing pH value of the above 4 yeasts was 6.7. But the optimum ester-producing pH value of high ester yield Saccharomycescerevisiae was 6.0-7.0. Temperature had certain effects on ethanol fermentation and ester production of ester-producing yeast strains, the optimum alcohol-producing temperature of P.cac-tophila, C.krusei, H.anomalaandT.bombicolawas 28℃, and the optimum ester-producing temperature of P.cactophila, C.krusei, H.anomala, high ester yield S.cerevisiaeandT.bombicolawer 20℃, 24 ℃, 24 ℃, 24 ℃ and 28 ℃, respectively.