食品与发酵工业2015，Vol.41Issue(3)：53-57,5.DOI:10.13995/j.cnki.11-1802/ts.201503009
基于二次发酵糖代谢曲线下面积法对高浓度酒精发酵后期酵母发酵活力的评估
Evaluation of yeast vitality during the stationary phase of very high gravity ethanol fermentation based on area under the curve of sugar secondary fermentation
摘要
Abstract
Vitality of fermentation yeast is one of the key factors of very high gravity ethanol fermentation and it is essential to accurately and quantitatively determine the vitality of fermentation yeast.In this study,the same amount of yeast cell was harvested by centrifuging cultures at 36,42,48,54 and 60 h during the primary ethanol fermentation and transferred into fresh fermentation medium for secondary fermentation,respectively.By the software graphpad prism 5,the curve of sugar metabolism was plotted during the secondary fermentation and the area under the curve (AUC) of sugar metabolism was calculated.And then the AUC was evaluated quantitatively as a measure of yeast vitality (the faster sugar consumption-the less AUC indicating that yeast vitality is stronger;vice versa).The results indicated that the ability of sugar metabolism of yeast cell from culture at 36,42,48,54 and 60 h during the primary fermentation gradually decreased and the AUC was 5 051,5 437,5 912,6 757 and 7 489,respectively,indicating that the vitality of yeast cell from the stationary phase of primary fermeantion gradually decreased as the time went on.By secondary fermentation parameter analysis,the results also showed that yeast vitality could be evaluated quantitatively based on the AUC,namely,the less AUC,the stronger yeast vitality,vice versa.关键词
高浓度酒精发酵/发酵活力/二次发酵/糖代谢曲线下面积Key words
very high gravity ethanol fermentation/vitality/secondary fermentation/area under the curve of sugar metabolis引用本文复制引用
武文强,伍时华,赵东玲,张健,黄翠姬..基于二次发酵糖代谢曲线下面积法对高浓度酒精发酵后期酵母发酵活力的评估[J].食品与发酵工业,2015,41(3):53-57,5.基金项目
广西科技攻关项目(桂科攻0782003-2) （桂科攻0782003-2）
广西高校科学技术研究项目(YB2014202) （YB2014202）
