现代食品科技2013，Vol.29Issue(3)：467-471,5.
黄酒酵母发酵过程中产尿素的变化规律研究
Study on the Changes of Urea Content during the Yeast Fermeantion for Yellow Rice Wine Production
摘要
Abstract
Urea content was detected with two acetyl monoxime colorimetric method in this paper. The results showed that a large number of urea was extracellular secreted by rice wine yeast during the growth. In the stable phase (cultured for 51 hours), extracellular urea concentration was up 38.642 mg/L and intracellular urea concentration (cultured for 27 hours) was 6.043 mg/L. Extracellular urea secretion of yellow rice wine yeast in the medium with initial pH 3, or 4, was relatively less than that in the medium with initial the pH 5. The urea secretion levels were decreased when Huangjiu yeast were cultured in the medium with 12% of alcohol, being lower than that with 4% or 8% of alcohol. Extracellular urea secretion levels were increased when the culture temperature increased from 28 ℃ to 32 ℃. The enzyme preparations instead of wheat koji fermentation experiment showed that the level of urea content in the fermentation increased with the fermentation process.关键词
黄酒酵母/生长/发酵/尿素Key words
yellow rice wine yeast/ growth/ fermentation/ urea引用本文复制引用
杨建刚,马莹莹,潘训海,周健,王文清,林艳..黄酒酵母发酵过程中产尿素的变化规律研究[J].现代食品科技,2013,29(3):467-471,5.基金项目
四川理工学院基金(2011RC01) （2011RC01）
