麦汁关键氨基酸对Lager酵母发酵性能的影响

Influence of the Key Amino Acids in Wort on Fermentation Performance of Lager Yeast

DOI：10.3969/j.issn.1673-1689.2018.09.013

中文关键词: 麦汁 氨基酸 Lager酵母 发酵性能

英文关键词: brewing wort,amino acid,Lager yeast,fermentation performance

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中文摘要:

为探究麦汁中氨基酸在啤酒酿造中的作用，研究了麦汁中4种关键氨基酸（谷氨酸、脯氨酸、缬氨酸和赖氨酸）对酵母发酵性能的影响。以工业Lager酵母（Saccharomyces pastorianusTT-1）为研究对象，通过关键氨基酸添加的发酵实验，在合成培养基中对关键氨基酸在酵母增殖及风味物质代谢中的作用进行了分析，并进一步在工业生产麦汁中对其作用进行了验证。结果表明，谷氨酸和脯氨酸抑制酵母增殖；赖氨酸会促进酵母的增殖；缬氨酸会促进高级醇的生成。

英文摘要:

To explore the role of amino acid in beer brewing，the impact of 4 key wort amino acids（glutamate，proline，valine and lysine） on yeast fermentation performance were studied. Lager brewing yeast（Saccharomyces pastorianusTT-1）was studied with synthetic medium through fermentation experiment of amino acid addition. The effect of key wort amino acids on lager yeast growth and synthesis of flavour substance was further verified with brewing wort. The results showed that glutamate and proline were identified as important determinants for their negative roles in yeast proliferation and lysine can facilitate yeast growth on the other hand. The most significant effect on higher alcohol production was exercised by the content of valine.

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