摘要
发酵基质中长链脂肪酸物质(C_(14)-C_(18))是影响酿酒酵母生长代谢的重要营养成分。本文重点阐述外源长链脂肪酸对酿酒酵母脂肪酸代谢、生长繁殖,抗逆性和产生香气化合物的影响,以及在葡萄酿酒产业的应用,以期为葡萄酒工业化生产提供理论指导。
The long-chain fatty acids（C14-C18）in the media are important nutrients that affects S. cerevisiae growth and metabolism. This paper describes in details the effects of the exogenous long-chain fatty acids on the yeast fatty acid metabolism, growth, stress resistance and aroma compounds production, and describes its application in the wine industry. The aim is to provide theoretical guidance for wine industry.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第7期165-174,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家现代农业产业技术体系专项(CARS-30)
关键词
脂肪酸
酿酒酵母
生长繁殖
抗逆性能
香气
fatty acid
Saccharomyces cerevisiae
growth
stress resistance
aroma compounds
