摘要
酵母的酸化力是酵母细胞悬浮于水中与添加葡萄糖后胞内质子释放能力的改变,从而引起pH值的自发性变化。酸化力能够衡量酵母细胞的生理状态,与酵母生长和发酵状况密切相关。鲁氏酵母是酱油发酵后期的主要产香菌株之一,是酱油风味形成的关键。文章研究了酸化力法对天然酱醪中鲁氏酵母活力的评价,选定了酵母泥浓度8%,葡萄糖添加量10%,30℃为最佳测定条件,同时验证了该方法的可行性,并进一步对其应用情况进行了研究。研究表明酸化力法能够高效、准确、稳定地评价酱油中鲁氏酵母的活力,有良好的应用前景。
The acidification power of yeast cells is defined as the change of proton release ability after adding glucose compared to the cells suspending in water,thus cause the pH change spontaneously.Acidification power could measure the physiological status of the yeast cells,and yeast growth and fermentation conditions are closely related.Zygosaccharomyces rouxii is one of the main aromatic strains in the late fermentation of soy sauce,and it is the key to the formation of soy sauce flavor.Study the evaluation of acidification power method on the activity of Zygosaccharomyces rouxii in natural soy sauce mash,select 8%yeast concentration,10%glucose and 30℃as the best detection conditions.Meanwhile,verify the feasibility of this method,and the application situations are tested.The results show that the acidification power method could evaluate the activity of Zygosaccharomyces rouxii in soy sauce effectively,accurately and stably,and has a good application prospect.
作者
童星
彭勃
TONG Xing;PENG Bo(Foshan Haitian(Gaoming)Flavoring&Food Co.,Ltd.,Foshan 528511,China;Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China;Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 518064,China)
出处
《中国调味品》
CAS
北大核心
2018年第11期89-93,共5页
China Condiment
基金
广东省调味食品先进制造工程技术研究中心(GC001886)
关键词
酸化力
酵母活力
鲁氏酵母
酱油
acidification power
yeast activity
Z ygosaccharomyces rouxii
soy sauce
