酒花苦味物质的抗菌活性

The Antibacterial Activity of Hop Compound

酒花苦味物质具有抗菌活性，能抑制多种细菌生长。这些苦味物质组成主要包括α-酸、异α-酸和β-酸，它们均属于弱酸，真正起抗菌作用的是未解离的分子。苦味物质作为一个离子载体，驱散细胞跨膜pH梯度（△pH），影响细胞吸收营养物质，使细胞因饥饿而死亡。啤酒腐败茵的酒花抗性机理研究已有较大进展，但还不能得到一个完美的跨种基因标记，需要进一步研究啤酒腐败茵的细胞膜上载体调节酒花苦味物质进入细胞的机制。

Antibacterial properties of hop bitter acids are beneficial to beer microbial stability. These compounds in beer include α-acid, iso-α-acid and β-acid. Their undissociated forms are truly responsible for antibacterial activity. They act as mobile-carrier ionophores and dissipate the transmembmne pH gradient, which inhibit the absorption of nutrition and result in cells die from hunger. Various mechanisms of beer-spoilage hop resistance bad developed, but a perfect trans-species genetic marker that confers hop resistance or beer-spoilage ability on beer-spoilage strains was not obtained. It is necessary to study further the mechanism that the cytoplasmic membrane transporters accommodate hop compounds to pass in and out the cell.