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1、44酿酒科技2010年第10期(总第196期)·LIQUOR-MAKINGSCIENCE&TECHNOLOGY2010No.10(Tol.196)酿酒酵母麦芽汁糖代谢与啤酒发酵度研究11,211王士安,胡南,张坤迪,李福利(1.中科院青岛生物能源与过程研究所,山东青岛266101;2.青岛农业大学动物科技学院,山东青岛266109)摘要:葡萄糖、果糖、蔗糖、麦芽糖和麦芽三糖是麦芽汁中的主要可发酵糖分。测试31株果实来源酿酒酵母菌株和工业菌株对这些糖分的代谢能力,分析其对啤酒发酵度的影响。试验结果表明,所有供试菌株都能快速代谢葡萄糖、果糖和蔗糖,都不能代谢麦
2、芽三糖,而菌株同化和发酵麦芽糖的能力存在明显差异,差异系数分别为39.4%和33.9%;菌株的麦芽糖同化和发酵能力与真正发酵度存在强相关性,相关系数分别为0.84和0.80;果实来源菌株的总体麦芽糖同化、发酵能力及真正发酵度显著低于工业菌株(P<0.01)。选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。关键词:酿酒酵母;低糖啤酒;发酵度;麦芽糖;麦芽三糖中图分类号:TS261.1;TS262.5;TS261.4文献标识码:A文章编号:1001-9286(2010)10-0044-04StudyontheCorrelationsbetw
3、eenWortGlycometabolismbySaccharomycescerevisiaeandBeerFermentationDegree1211WANGShi-an,HUNan,ZHANGKun-diandLIFu-li(1.QingdaoResearchInstituteofBioenergyandBioprocessingTechnologyofCAS,Qingdao,Shandong266101;2.CollegeofAnimalScienceandVeterinaryMedicine,QingdaoAgriculturalUniversit
4、y,Qingdao,Shandong266109,China)Abstract:Glucose,fructose,sucrose,maltose,andmaltotriosearethemainfermentablecarbohydrateinwort.Inthisstudy,wortglycometabolismby31Saccharomycescerevisiaestrainsincludingfruitstrainsandindustrialstrainswasobservedandtheireffectsonbeerfermentationdegr
5、eewereinvestigated.Theresultswereasfollows:1.Fastmetabolismofglucose,fructoseandsucrosecouldbeachievedbyalltestedstrains,however,themetabolismofmaltotriosecouldbeachievedbynoneofthem,andtherewassignificantdifferenceinmaltoseassimilationandinmaltosefermentationfordifferentS.cerevis
6、iaestrains,coefficientsofvariationwereas39.4%and33.9%respectively;2.Therewasstrongcorrelationsbetweenmaltose-assimilatingandmaltose-fermentingcapabilityofS.cerevisiaestrainsandrealdegreeoffermentation(RDF)ofbeer,thecorrelationcoefficientswere0.84and0.80respectively;3.Themaltose-as
7、similatingandmaltose-fermentingcapabilityoffruitS.cerevisiaestrainswasevidentlyweakerthanthatofindustrialS.cerevisiaestrains,besides,RDFwasalsolowerforfruitS.cerevisiaestrains(P<0.01).Thestudysuggestedthatmaltosemetabolismidentificationwasaneffectiveapproachforrapidselectionofprop
8、erindustrialS.cerevisiaestrainswi