L-苹果酸降解菌酿酒酵母降酸功能影响因素分析

Analysis the Influence Factors and Optimization the Deacidification Conditions of the L-malic Acid Degradation Capability ofSaccharomyces cerevisiae

DOI：10.3969/j.issn.1673-1689.2018.10.010

中文关键词: L-苹果酸 酿酒酵母 降酸功能 响应面设计 回归模型

英文关键词: L-malic acid,Saccharomyces cerevisiae,deacidification function,response surface methodology,regression model

基金项目:

摘要点击次数: 560

全文下载次数: 321

中文摘要:

为了使降酸酿酒酵母FM-S-115在果酒发酵过程中发挥优良的降解L-苹果酸的功能，利用单因素实验分析影响FM-S-115菌株降酸功能的主要因素，利用中心组合设计建立FM-S-115菌株降酸率与主要影响因素之间的数学模型，获取最佳降酸条件。研究结果显示，发酵温度、接种量和SO2质量浓度为主要影响因素，最优条件为发酵温度26.26℃，接种量（体积分数）为5.15%，SO2质量浓度为81.08 mg/L。采用上述优化后的条件，FM-S-115的降酸率达38.11%，与37.98%接近，说明该实验模型的可操作性高。

英文摘要:

TheSaccharomyces cerevisiaeFM-S-115 strain has good function in degradation L-malic acid，in order to play a good role in degradation L-malic acid of FM-S-115 strain during wine fermentation，the main influence factors and mathematical relational model between deacidification ratio and main influence factors were analyzed using univariate analysis and Central Composite Design experiment. The results showed that fermentation temperature，inoculation amount and SO2 concentration were the main influence factors on the deacidification ratio of FM-S-115 strain，the optimum conditions were the fermentation temperature 26.26 ℃，the inoculation amount 5.15% and the SO2 concentraion 81.08 mg/L．The experimental values of deacidification ratio of FM-S-115 strain was 38.11%，which well matched with the response surface methodology predicted values．

查看全文 查看/发表评论 下载PDF阅读器