摘要
以4株不同的啤酒酵母菌株为研究对象,比较其在模拟自溶条件下电镜细胞形态及溶液物质变化,寻找能够判定酵母自溶性能的较优评价指标。结果表明,α-氨基氮、甲醛氮、各种分子质量蛋白质和游离长链脂肪酸等指标虽然都随酵母自溶有一定的变化,但规律性不强,单一因素不适合作为判定酵母自溶的直接指标。随着酵母自溶性能和自溶程度的变化,(A260/A280)/死亡率呈现明显且一致的变化趋势,酵母自溶程度越大,该比值越小。该指标综合性好、灵敏度高、耗时少、操作简单,能够及时反映不同菌株自溶性能的差异,以及同一株菌在不同阶段的自溶情况,是较好的酵母自溶评价指标。
Four brewer/s yeasts with different autolysis performance were used to study their microscopic morphology by scanning electron microscopy （SEM） and changes in solution during autolysis in order to find out the optimal evaluating indicator of yeast autolysis. Results showed that α-amino nitrogen,formaldehyde nitrogen ,each molecule of protein content,and free long-chain fatty acid content had certain variations during autolysis,but there was no obvious regularity. Meantime,single factor was not suitable for the evaluation of autolysis as a direct indicator. Nevertheless, （A60/A280）/yeast mortality showed an obvious and consistent trend during autolysis. When the yeast autolysis degree increased,the value of （A60/A280）/yeast mortality gradually decreased. This indicator had the advantages of comprehensive,high sensitive,and less time- consuming,also the method was easy to operate. It could reflect different autolysis performance of different strains,as well as differences of the same strain at different stages of autolysis. So （A60/A280）/yeast mortality was a good indicator to evaluate yeast autolysis.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2013年第6期574-580,共7页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2012AA021303)
国家创新基金项目(09C26213203751)
教育部新世纪人才支持计划项目(NCET-10-0453)
江苏省创新基金项目(BC2009291)
江苏高校优势学科建设工程资助项目(PAPD)
关键词
啤酒酵母
模拟自溶
自溶评价
（A260
A280）
死亡率
brewer＇s yeast
the simulation of autolysis
the evaluation of autolysis
（A60/A280）/yeast mortality
