摘要
研究了酵母菌、麦芽汁中L-苏氨酸对发酵液后期硫化氢含量的影响。结果表明,不同的酵母产硫化氢的能力差异很大,使用菌种H的发酵液后期的硫化氢含量为84.24μg/L,使用菌种E的发酵液后期的硫化氢含量为3.45μg/L;麦芽汁中的L-苏氨酸可以促进发酵液中硫化氢的积累。通过筛选D-苏氨酸抗性突变株,可以提高获得低产硫化酵母的概率,初筛正突变率高达50%。在中试试验结果表明,与出发菌种相比较,突变菌种的发酵液后期的硫化氢含量降低34%。
The effect of yeasts and L-threonine on the hydrogen sulfide production at the end of fermentation was studied. The results showed vast difference in the ability of yeast producing hydrogen sulfide, and the hydrogen sulfide content at the end of fermentation using the yeast H and the yeast E was respectively 84.24μg/L and 3.45μg/L. The L-threonine in wort can contribute to the accumulation of hydrogen sulfide. The probability of acquiring the low hydrogen sulfide production yeast can be increased through screening mutation strains resistant to D-Threonine, and the plus mutation probability in initial screening was up to 50%. Compared with that of the parent yeast, the results showed 34% reduction in hydrogen sulfide production with the mutant yeast at the end of 100 L of pilot fermentation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第5期26-31,共6页
Food and Fermentation Industries
