柠檬酸对啤酒酵母TCA循环中有机酸的影响

Effect of citric acid on organic acids production in the process of beer brewing

以向空白培养基中添加三羧酸循环过程中的中间产物(柠檬酸)为锲入点,研究其对啤酒酵母生长代谢产琥珀酸、苹果酸、α-酮戊二酸和酒石酸的影响.实验结果表明:添加柠檬酸对琥珀酸、苹果酸和酒石酸的代谢产生一定的影响,其中以对琥珀酸的代谢影响较大,而对α-酮戊二酸的代谢基本无影响;各有机酸的生成量分别为空白培养时的77.24%、85.92%、84.22%和71.01%.

The production of organic acid including succinic acid, malic aicd, α-ketoglutarate and tartaric acid was studied in the presence of citric acid. The results showed a decreased production of succinic acid, malic aicd and tartaric acid by addition of citric acid, in which the strongest effect was on succinic acid production, but there was almost no effect on tartaric acid production. Only 77.24 %, 85.92, 84.22% and 71.01% of succinic acid, malic aicd, α-ketoglutarate and tartaric acid was produced comparing with control.