苹果酒发酵过程中酵母对氨基酸利用的研究

对酵母J00的氨基酸利用特性进行了研究，确定出该酵母对各种氨基酸和NH_4~+的需要范围。通过调整苹果浓缩汁中的氨基酸含量，并分析氨基酸对酵母发酵代谢产物的影响，发现当果汁中氨基酸及NH_4~+的组成为：NH_4~+(120mg／L)、组氨酸(30mg／L)、苯丙氨酸(30mg／L)、缬氨酸(35mg／L)、异亮氨酸(30mg／L)、亮氨酸(10mg／L)、天门冬氨酸(160mg／L)、苏氨酸(1000mg／L)、谷氨酸(45mg／L)、甘氨酸(5mg／L)、丙氨酸(25mg／L)、蛋氨酸(15mg／L)、酪氨酸(15mg／L)、赖氨酸(45mg／L)、精氨酸(25mg／L)、天门冬酰胺(30mg／L)时，各种氮源的比例比较合适，使酵母发酵过程较优，可增加乙醇产率，提高总糖利用率，同时可以达到降低高级醇生成量的目的。

Study on the Utilization of Amino Acids during the Cider Making

The utilizing characteristics of amino acids of J00 and the range of demand amount for every kind of amino acids and NH_4~+ are studied. By adjusting the content of amino acids in the apple juice concentrate and analyzing the influence of amino acids on the fermentation metabolic product of yeast, it was found that when the composition of amino acid and the NH_4~+ were: NH_4~+ (120 mg/L), His(30 mg/L), Phe(30 mg/L), Val(35 mg/L), Ile(30 mg/L), Leu(10 mg/L), Asp(160 mg/L), Thr(1000 mg/L), Glu(45 mg/L), Gly(5 mg/L), Ala(25 mg/L), Met(15 mg/L), Tyr(15 mg/L), Lys(45 mg/L), Arg(25 mg/L), and Asn(30 mg/L), it could optimize the fermentation process, increase the alcohol yield, improve the utilizing efficiency of total sugar, and reduce the yield of the higher alcohols.