黄酒酿造酵母菌发酵过程的有机酸代谢研究

以大米糖化液为培养基,以酵母菌JH301、JH183及安琪黄酒专用干酵母AQ为代表菌株,研究酵母菌在红曲黄酒发酵过程中的乙醇发酵水平、酸代谢变化规律及其产酸组成。结果表明,在发酵过程中酵母菌发酵液总酸均呈先快速增加、pH值快速下降到酵母适宜生长值区间后趋于平缓的趋势,各酵母菌的产酸曲线均符合Log-Modified模型;酵母菌间的产酸水平与产乙醇能力存在差异,产酸水平与产乙醇能力呈负相关。发酵15d后,酵母菌产乙醇水平高低依次为酵母菌JH301、AQ和JH183,体积分数分别为15.8%、14.8%和12.4%,差异均达极显著水平(P0.01)。产酸水平高低依次为酵母菌JH183、AQ和JH301,分别为4.57、3.54、3.26g·L~(-1),差异均达极显著水平(P0.01)。酵母菌在发酵程中酸代谢的主要产物为乳酸、乙酸和琥珀酸,分别占有机酸总量的(77.08±0.60)%、(17.22±0.60)%、(5.70±0.67)%。

Study on Organic Acid Metabolism of Rice Wine Yeast Durling Fermentation

Using rice saccharifing liquid as medium , the alcohol production level ,the acid production characteristics and its organic acid components of JH301 ,JH183 and AQ yeasts were analyzed . The results showed that the total acid of each strain increased and the pH value declined rapidly until it was suitable for the growth of strains .The producing acid curves of stains all conformed with Log‐Modified model .There was a difference between the acid production level and alcohol production ability ,and it showed a negative correlation between them .There were significant differences between the alcohol or acid contents of JH301 ,AQ and JH183 (P< 0.01) after 15 days fermentation ,the alcohol contents of three strains respectively were 15.8% ,14.8% and 12.4% , but the acid contents were 3.26g · L -1 ,3.54 g · L -1 and 4.57 g · L -1 .Major organic acid metabolism products of yeasts were lactic acid ,acetic acid and succinic acid during the fermentation ,and the three organic acids contents respectively accounted to (77.08 ± 0.60)% ,(17.22 ± 0.60)% and (5.70 ± 0.67)% of total organic acid contents .