摘要
研究了酿酒酵母GJ2008和酿酒酵母GGSF16不同接种比例(V/V)在酒精发酵过程中葡萄糖和果糖利用的差异性,为蔗汁木薯粉酒精发酵提供研究基础.以等质量浓度的葡萄糖与果糖(总糖220 g/L)混合进行酒精发酵,调节酿酒酵母GJ2008与GGSF16不同接种比例(10∶0,8∶2,6∶4,4∶6,2∶8,0∶10,以初始酵母数为4.0×10~7CFU/mL)进行酒精发酵,测定发酵过程中总糖﹑葡萄糖﹑果糖﹑乙醇的变化,采用曲线下面积法和糖代谢一半与代谢完全所需时间法对两种糖利用差异性进行分析.结果表明:果糖的利用速率小于葡萄糖的利用速率,随着酵母菌株GGSF16接种量的增加,葡萄糖利用速率加快,整个发酵过程中,混合酵母菌株对果糖代谢的影响程度高于其对葡萄糖的影响程度;两种酵母菌株的接种比例对乙醇产量无明显影响;相比较之下,0∶10组总糖发酵效率和耗糖发酵效率均较高;因此,酿酒酵母GJ2008和GGSF16最佳接种比例为0∶10(V/V).
To provide basic information of sugarcane and cassava fermentation, the inoculation proportion of S. cerevisiae GJ2008 and GGSF16 was evaluated to verify the use of glucose and fructose. The glucose and fructose medium （the total concentration was 220 g/L） with same concentration was used to conduct alcoholic fermentation. We adjusted the ratios of mixed strains of S.cerevisiae GJ2008 and GGSF16 （10：0, 8：2,6：4,4：6, 2：8, 0： 10） to conduct alcoholic fermentation, determining total sugar, glucose, fructose and ethanol in the fermentation process, using area under the curve （AUC） and complete/half metabolism time methods to analyze the difference of the utilization between the glucose and the fructose. The results showed that the rate of utilization of fructose was less than the rate of utilization of glucose, with the number of S.cerevisiae GGSF16 increasing, the metabolism rate of glucose became faster, the effect of mixed yeast strain on fructose metabolism was higher than that of glucose, the inoculation ratio of two yeast strains had no significant effect on ethanol production, the 0：10 group had the highest total sugar fermentation efficiency and consumption of sugar fermentation efficiency. Thus, the best vaccination ratio of Saccharomyces cerevisiae GJ2008 and Saccharomyces cerevisiae GGSF16 was 0：10.
出处
《广西科技大学学报》
2017年第3期9-15,共7页
Journal of Guangxi University of Science and Technology
基金
广西科技攻关项目(桂科攻0782003-2)资助
关键词
混合菌种
果糖
葡萄糖
曲线下面积
酒精发酵
mixed strains
fructose
glucose
area under the curve
alcohol fermentation
