酿酒酵母和异常汉逊酵母在酿酒过程中的相互作用

目的]探究酿酒酵母与异常汉逊酵母在半固态白酒酿造过程中的相互作用。方法]在白酒酿造过程中,通过对微生物纯培养和混合培养过程中微生物数目变化、理化指标变化来探究酿酒酵母与异常汉逊酵母间的相互作用。结果]在酿酒酵母、异常汉逊酵母共培养过程中,异常汉逊酵母经过24 h短暂生长后迅速衰亡;对可能引起异常汉逊酵母衰亡的因子包括碳源、酒精度、p H、酵母无细胞滤液的初步研究,发现在酿酒酵母无细胞滤液和混合酵母无细胞滤液中,异常汉逊酵母生长受到明显抑制而酿酒酵母生长正常。结论]异常汉逊酵母和酿酒酵母共培养时,异常汉逊酵母的生长受到明显抑制,酿酒酵母的代谢产物是抑制其生长的主要原因。

Interaction between Saccharomyces cerevisiae and Hansenula anomala during Brewing

Objective] To research the interaction between Saccharomyces cerevisiae and Hansenula anomala in semi-solid brewing.Method] The interaction between Saccharomyces cerevisiae and Hansenula anomala was studied by detecting the numbers of yeasts and analyzing the physical and chemical indexes during the single fermentation and mix fermentation.Result] Hansenula anomala died rapidly after 24 hours during the mix fermentation of Saccharomyces cerevisiae and Hansenula anomala.Through analyzing the influence factors such as carbon source,alcohol,pH and cell-free system of yeasts,we found out that Hansenula anomala grew very slowly in the cell-free solutions of Saccharomyces cerevisiae and mix yeasts compared with Saccharomyces cerevisiae.Conclusion] During the mix fermentation of Saccharomyces cerevisiae and Hansenula anoma la,Hansenula anomala is inhibited obviously mainly by the metabolites of Saccharomyces cerevisiae.