啤酒发酵过程酵母代谢形成H_2S的机理及H_2S变化特征的研究

The Mechanism of Hydrogen Sulfide Production by Brewer’s Yeast and Characterization of Change of Hydrogen Sulfide Content During the Beer Fermentation

对啤酒发酵过程中酵母代谢形成硫化氢的机理进行了探讨,并对工业化规模发酵过程中硫化氢的变化特征进行了研究。结果表明,发酵过程酵母分泌的硫化氢来自酵母生物合成蛋氨酸时,对硫酸盐的还原产生的硫化氢。发酵过程中H2S的含量呈现至少2个峰值,硫化氢浓度的变化和酵母的生长、蛋氨酸及苏氨酸的代谢有紧密的关系。

The mechanism of hydrogen sulfide production by brewer＇ s yeast was investigated, and the change of hydrogen sulfide content was studied in industrial scale. The results showed that the hydrogen sulfide that brewer＇ s yeast excreted was from the hydrogen sulfide when brewer＇ s yeast reduced sulfate into sulfide during the biosynthesis of methionine. There were at least two peak values of hydrogen sulfide content during the fermentation process. The change of hydrogen sulfide concentration was closely related to the yeast growth, methioni and threonine metabolism.