现代食品科技2017，Vol.33Issue(12)：61-67,7.DOI:10.13982/j.mfst.1673-9078.2017.12.010
白酒酿造中酿酒酵母与巴氏醋杆菌相互作用的研究
Interaction of Saccharomyces Cerevisiae and Acetobacter Pasteurianus in Liquor Brewing
摘要
Abstract
Saccharomyces cerevisiae and Acetobacter pasteurianus were important fermentation microorganisms in the production of liquor brewing,which had a significant effect on the generation of ethyl acetate.The interaction of S.cerevisiae and A.pasteurianus and its effect on the generation of ethyl acetate were investigated in this paper by using synchronized and sequential modes,and taking the S.cerevisiae inoculation as a control.The results indicated that A.pasteu~anus had little impact on the growth and metabolism of S.cerevisiae in the early fermentation stage by using synchronized inoculation,and the S.cerevisiae alcoholic fermentation inhabited the growth of A.pasteurianus and the synthesis of ethyl acetate in the mixed fermentation.In the late fermentation stage,the growth and acid production of A.pasteurianus accelerated the decline of S.cerevisiae and the synthesis of ethyl acetate.The highest content of ethyl acetate was 595.72±5.01 mg/L,which was 10.1 times than that of S.cerevisiae fermentation.The A.pasteurianus,inoculated with yeast for 24 h,had the greatest impact on S.cerevisiae alcoholic fermentation by using sequential inoculation.The alcohol content was lower 22.98±1.77％ than that of the control,and the content of ethyl acetate in sequential inoculation mode was lower than that in synchronous inoculation mode.In addition,some substances produced by S.cerevisiae metabolism inhibited the synthesis of ethyl acetate by A.pasteurianus,which could be relieved with the presence of living S.cerevisiae in fermentation system.关键词
酿酒酵母/巴氏醋杆菌/乙酸乙酯/相互作用Key words
Saccharomyces cerevisiae/Acetobacter pasteurianus/ethyl acetate/interaction引用本文复制引用
吴轩德,李洲,周世水..白酒酿造中酿酒酵母与巴氏醋杆菌相互作用的研究[J].现代食品科技,2017,33(12):61-67,7.基金项目
广东省教育部产学研结合项目(2011B090400496) （2011B090400496）
