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首页> 外文期刊>Food microbiology >The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures
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The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures

机译：柠檬酸和pH值对厌氧啤酒酵母和百日酵母的生长和代谢的影响

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摘要

The effects of citric acid at pH values of 3.0, 4.0, and 4.5 on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures were investigated. S. cerevisiae and Z. bailii exhibited similar tolerances to citric acid, as determined by growth measurements, at all three pH values investigated. The citric-acid-induced growth inhibition of both yeast species increased with increasing pH values, indicating that the antimicrobial mechanism of citric acid differs from that of classical weak-acid preservatives. In S. cerevisiae, citric acid shifted the primary energy metabolism towards lower ethanol production and higher glycerol production, thus resulting in lower ATP production. These metabolic changes in S. cerevisiae were pH-dependent; i.e. the higher the pH, the lower the ATP production, and they may explain why growth of S. cerevisiae is more inhibited by citric acid at higher pH values. In Z bailii, citric acid also caused an increased glycerol production, although to a lesser extent than in S. cerevisiae, but it caused virtually no changes in ethanol and ATP production.
机译：研究了柠檬酸在pH值分别为3.0、4.0和4.5时对厌氧啤酒酵母和百日咳酵母培养物生长和代谢的影响。如通过生长测量所确定的，在所研究的所有三个pH值下，酿酒酵母和百日藻对柠檬酸均表现出相似的耐受性。柠檬酸诱导的两种酵母菌的生长抑制都随着pH值的增加而增加，这表明柠檬酸的抗菌机制与经典的弱酸防腐剂不同。在酿酒酵母中，柠檬酸将一次能量代谢转移到较低的乙醇产量和较高的甘油产量，从而导致较低的ATP产量。酿酒酵母的这些代谢变化是pH依赖性的。即，pH值越高，ATP的产量越低，这可以解释为什么在较高的pH值下柠檬酸对酿酒酵母的生长有更大的抑制作用。在百里Z中，柠檬酸也引起甘油产量增加，尽管程度不及酿酒酵母，但实际上不引起乙醇和ATP产量变化。

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