| 植酸对刺梨果酒发酵作用及酵母菌生长影响研究 |
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| 引用本文： | 丁筑红,谭书明,伍佳琪,王准生,母先海.植酸对刺梨果酒发酵作用及酵母菌生长影响研究[J].食品科学,2006,27(4):129-133. |
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| 作者姓名： | 丁筑红 谭书明 伍佳琪 王准生 母先海 |
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| 作者单位： | 贵州大学生命科学学院 |
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| 摘 要： | 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%。
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| 关 键 词： | 植酸 刺梨果酒 酵母 发酵作用 |
| 文章编号： | 1002-6630（2006）04-0129-05 |
| 收稿时间： | 2005-06-17 |
| 修稿时间： | 2005-06-17 |
Study on Effects of Phytic Acid on Yeast Growth and Fermentation of Rosa roxburghii Tratt Wine |
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| DING Zhu-hong,TAN Shu-ming,WU Jia-qi,WANG Zhun-sheng,MU Xian-hai.Study on Effects of Phytic Acid on Yeast Growth and Fermentation of Rosa roxburghii Tratt Wine[J].Food Science,2006,27(4):129-133. |
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| Authors: | DING Zhu-hong TAN Shu-ming WU Jia-qi WANG Zhun-sheng MU Xian-hai |
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| Affiliation: | College of Life Sciences, Guizhou University, Guiyang 550025, China |
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| Abstract: | Phytic acid (PA) was applied in Rosa roxburghii Tratt wine for studing the effects on yeast growth and propagation and fermentation of the wine. The results were as follows: (1) PA shortened the fermentation time, reduced the sugar residue and increased the alcohol content; (2) PA accelerated the yeast growth and proliferation, advanced the logarithmic growth phrase and promoted the yeast gemmation; (3) PA improved the alcohol tolerance of yeast; (4) The optimum PA concentration was 0.08% in.the test. |
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| Keywords: | phytic acid(PA) Rosa roxburghii Tratt wine yeast fermentation |
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