大鲵肽在酿酒酵母发酵过程中的应用

Application of Andrias davidianus Peptides in Fermentation Progress of Saccharomyces cerevisiae

将从养殖大鲵肉中获得的大鲵肽应用于酿酒酵母发酵过程中,分析了大鲵肽对酵母生长和发酵性能的影响。结果表明,不同浓度的大鲵肽对酿酒酵母生长和发酵性能的影响不同,其中质量浓度为4 mg/mL组具有较强的促酿酒酵母增殖和发酵的作用。在发酵结束时,大鲵肽质量浓度为4 mg/mL试验组的OD600值为0.476,较对照组增加了0.141,乙醇含量0.071 g/mL,与对照组相比乙醇产量提高了7.6%(V/V)。在大鲵肽的作用下,酿酒酵母对糖的利用提高0.2°Bx,发酵液中pH值降低0.15。

The A.davidianus peptides(ADP)obtained from cultured giant salamander meat were applied in the fermentation of S.cerevisiae.Effects of ADP on the growth and fermentation performance of S.cerevisiae were analyzed.The results showed that different concentrations of ADP had different effects on the growth and fermentation performance of S.cerevisiae.The ADP concentration of 4 mg/mL had a strong effect on promoting the proliferation and fermentation of S.cerevisiae.At the end of the fermentation,the OD600 value of the group with 4 mg/mL ADP was 0.476,which was 0.141 higher than that of the control group,and the ethanol content was 0.071 g/mL,the ethanol yield was increased by 7.6%(V/V)compared with the control group.Under the action of ADP,S.cerevisiae to the utlization of sugar increased by 0.2°Bx.pH value decreased by 0.15 in the fermentation broth.