高压脉冲电场对酿酒酵母发酵能力的影响

Effects of Pulsed Electric Field on Fermentation Capacity of Saccharomyces cerevisiae

为探究高压脉冲电场(PEF)在酒精发酵工业上的实际应用,本研究以酿酒酵母为试验材料,在设定脉宽、频率、作用时间等参数不变的条件下,以电场强度为唯一变量,分别采用电场强度为1、6 kV·cm^(-1)的PEF对酵母进行预处理。通过检测发酵底液中酵母生长量、葡萄糖消耗量和乙醇产出量的变化,探究PEF对酿酒酵母发酵能力的影响。结果表明,经12 h发酵后,在电场强度为1 kV·cm^(-1)的PEF刺激作用下,酿酒酵母葡萄糖消耗量提高了10.18%,乙醇产出量提高了11.05%;当电场强度为6 kV·cm^(-1)时,葡萄糖消耗量和乙醇产出量均降低。本研究结果为提高酿酒酵母的发酵能力提供了一种新方法。

To explore the practical application of pulse electric field in ethanol fermentation industry, S. cerevisiae was used as experimental material in this study. Electric field intensity was the only variable and other parameters such as pulse width, frequency, and action time were kept constant. PEF treatments were applied to the yeast cells at the electric field intensity of 1 kV·cm^-1and 6 kV·cm^-1. The fermentation capacity of S. cerevisiae was analyzed by measuring the yeast biomass, consumption of glucose and yield of ethanol in fermentation substrate. The results showed that at the end of fermentation(12 h), glucose consumption and ethanol yield in sample with PEF treatment at electric field intensity of 1 kV·cm^-1 exceeded control sample by 10.18% and 11.05%, respectively. The glucose consumption and ethanol yield were both reduced at electric field strength of 6 kV·cm^-1. The results of this study provide a new method to enhance fermentation capacity of S. cerevisiae.