几种无机离子和氨基酸对酿酒酵母酒精耐性的影响

The Effect of Several Inorganic Ions and Amino Acids on the Ethanol Tolerance of Saccharomyces Cerevisiae

研究了几种无机离子和氨基酸对酿酒酵母的生长和发酵的乙醇耐性的影响。结果表明,镁离子和锌离子都能提高酵母菌在乙醇存在下的生物量,并增加发酵的酒精度和缩短发酵时间;镁离子作用强于锌离子;钙离子对酵母菌生长的乙醇耐性有促进作用,但高浓度的钙离子对酵母菌生长有抑制作用;钙离子对发酵的乙醇耐性无影响;甘氨酸和脯氨酸对酵母菌生长的乙醇耐性无影响,但能提高酵母菌发酵的酒精度和缩短发酵时间,而谷氨酸则显示相反的结果。无机离子和氨基酸对酵母菌的生长和发酵的乙醇耐性体现不一致的效果表明酵母菌的生长和发酵的乙醇耐性机制不同。

The effect of several inorganic ions and amino acids on the ethanol tolerance of Saccharomyces cerevisiae in the aspects of cell growth and fermentation has been studied. The results show as follows ： by addition of the magnesium ion and zinc ion in the culture medium, the biomass of S. cerevisiae in the presence of alcohol is improved, alcohol content of fermen- tation is increased and the fermentation time is shortened, while the magnesium ion exhibits the stronger effect than zinc ion. The calcium ion can improve the ethanol tolerance of S. cerevisiae in it＇s growth, but the inhibition effect on the the growth of S. cerevisiae appears by the addition of high concentration of calcium ion. The calcium ion offered almost no effect on the etha- nol tolerance of fermentation. The addition of proline and glycine shows no effect on the ethanol tolerance of the S. cerevisiae growth, but increases the ethanol content and shortens the fermentation time. While, the addition of glutamic acid displays the opposite result. The inconsistent results of ethanol tolerance of S. cerevisiae growth and fermentation, exhibited by the ad- dition of inorganic ions and amino acids, indicate that the mechanism of ethanol tolerance of S. cerevisiae is different in the as- pects of cell growth and fermentation.