| 不同种类可同化氮素对黄酒酵母产高级醇能力的影响 |
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| 引用本文： | 李智慧, 金建顺, 唐雅凤, 刘双平, 周志磊, 毛健. 不同种类可同化氮素对黄酒酵母产高级醇能力的影响[J]. 食品工业科技, 2018, 39(11): 85-89,98. DOI: 10.13386/j.issn1002-0306.2018.11.016 |
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| 作者姓名： | 李智慧 金建顺 唐雅凤 刘双平 周志磊 毛健 |
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| 作者单位： | 1. 江南大学粮食发酵工艺与技术国家工程实验室, 江苏无锡 214122;2. 会稽山绍兴酒股份有限公司, 浙江绍兴 312000;3. 江苏省产业技术研究院食品生物技术研究所(如皋江大食品生物技术研究所有限公司), 江苏南通 226500;4. 江南大学(如皋)食品生物技术研究所, 江苏如皋 226500 |
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| 基金项目： | 江苏省自然科学基金-面上研究项目(BK2017140531771968)国家重点研发计划项目(2017YFD0400103面上项目:31571823BK20161293)中国博士后科学基金(2017M620190)。2016YFD0400504)国家自然科学基金(青年项目:31701593 |
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| 摘 要： | 为研究不同种类可同化氮素对黄酒酵母产高级醇的影响,通过添加不同种类可同化氮素进行2株黄酒酵母的发酵实验,使用GC-MS对发酵液中高级醇进行测定,比较发酵结束时高级醇含量变化。结果表明:RWBL Y1739 LZH异戊醇合成能力较强,RWBL Y1615 ZC β-苯乙醇合成能力较强;可同化氮素的添加对酵母生长、乙醇产生有着重要影响;对于酵母RWBL Y1739 LZH和RWBL Y1615 ZC,无机氮素降低高级醇的效果最好(29.97%~63.15%),氯化铵降低高级醇的幅度最大(62.60%,63.15%),添加特定的氨基酸能加强酵母Ehrlich途径,产生更多高级醇。
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| 关 键 词： | 黄酒 可同化氮素 高级醇 酵母菌 |
| 收稿时间： | 2017-10-25 |
Effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast |
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| LI Zhi-hui, JIN Jian-shun, TANG Ya-feng, LIU Shuang-ping, ZHOU Zhi-lei, MAO Jian. Effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast[J]. Science and Technology of Food Industry, 2018, 39(11): 85-89,98. DOI: 10.13386/j.issn1002-0306.2018.11.016 |
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| Authors: | LI Zhi-hui JIN Jian-shun TANG Ya-feng LIU Shuang-ping ZHOU Zhi-lei MAO Jian |
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| Affiliation: | 1. Grain Fermentation Process and Technology, National Engineering Laboratory, Jiangnan University, Wuxi 214122, China;2. Kuaijishan Shaoxing Wine Co., Ltd., Shaoxing 312000, China;3. Jiangsu Industrial Technology Research Institute and Institute of Food Biotechnology(Rugao JN University Institute of Food Biotechnology Co., Ltd.), Nantong 226500, China;4. Jiangnan University(Rugao) Institute of Food Biotechnology, Rugao 226500, China |
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| Abstract: | To study effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast. The fermentation experiment of 2 Chinese rice wine yeast was carried out by adding different kinds of assimilation nitrogen. Determination of fermented liquid high alcohol content by using GC-MS, comparing high alcohol content changes at end of fermentation. The results showed that RWBL Y1739 LZH has the strong synthesis ability of Isoamyl alcohol, RWBL Y1615 ZC has the strong synthesis ability of β-phenylethanol. Added assimilable nitrogen has an important influence on yeast growth and ethanol production. For the yeast RWBL Y1739 LZH and RWBL Y1615 ZC, Inorganic ammonium has best effect to reduce high alcohol (29.97%~63.15%). Ammonium chloride to reduce the extent of high alcohol was the largest (62.60%, 63.15%). Added specific amino acid can strengthen the yeast Ehrlich way, produce more higher alcohols. |
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| Keywords: | Chinese rice wine assimilable nitrogen high alcohol Saccharomyces cerevisiae |
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