现代食品科技2017，Vol.33Issue(7)：79-84,30,7.DOI:10.13982/j.mfst.1673-9078.2017.7.012
高产酯酿酒酵母与乳酸菌共发酵过程中的相互作用研究
Interactions of High Ester Producing Saccharomyces cerevisiae and Lactic Acid Bacteria during Co-fermentation
摘要
Abstract
Yeast and lactic acid bacteria are two kinds of important fermentative microorganisms in liquor production and their interactions that have significant impact on the production and quality of liquor.The effects of the interactions of Saccharomyces cerevisiae MY-15,producing high levels of ester,and three common lactic acid bacteria (Lactobacillus casei lca,Pediococcus pentosaceus L1,and Bacillus coagulans N J) in liquor production on the growth and metabolism were analyzed in this study.The results demonstrated that lactic acid bacteria significantly inhibited the growth and ethyl acetate-production of S.cerevisiae MY-15,and had marginal impact on the liquor production.However,lactic acid,the metabolite produced by lactic acid bacteria,had a remarkable inhibitory effect on the growth and metabolism of S.cerevisiae.S.cerevisiae,producing high-yield ester could significantly inhibit the growth ofL.casei lca;however,in small amounts it stimulated the growth of P.pentosaceus L1 and B.coagulans NJ.With increasing amounts of inoculated S.cerevisiae cells,the amount of lactic acid produced as a result of the metabolism of lactic acid bacteria showed a downward trend after an initial increase.The inhibitory effect of ethanol on the growth and metabolism of lactic acid bacteria was not significant when the content of ethanol was less than 7.5％ (V/V).However,when the content of ethanol was increased to 17.5％ (V/V),the growth of lactic acid bacteria was completely suppressed.关键词
酿酒/乳酸菌/酵母菌/共发酵/相互作用Key words
brewing/lactic acid bacteria/yeast/co-fermentation/interaction引用本文复制引用
刘彩霞,郭学武,李玲玲,唐取来,王亚平,邢爽,李镇江,肖冬光..高产酯酿酒酵母与乳酸菌共发酵过程中的相互作用研究[J].现代食品科技,2017,33(7):79-84,30,7.基金项目
国家自然科学基金项目(31471724) （31471724）
中国博士后科学基金资助项目(2017M611169) （2017M611169）
