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首页> 外文期刊>Journal of the Institute of Brewing >The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing
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The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

机译：酿酒酵母在高重力或高重力酿造过程中质子外排率的动态变化

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摘要

The changes in the proton efflux rate (PER) during fermentation of normal gravity (NG), high gravity (HG) and very high gravity (VHG) wort by a lager yeast (Saccharomyces pastorianus) were monitored using an optimized PER test method. The values of the proton efflux rate in S. pastorianus decreased with increasing initial wort gravity. Moreover, the difference in the proton efflux rate values at the beginning of the fermentation was lower than at the end of fermentation from normal gravity to very high gravity brewing. These results demonstrated that the proton efflux rate in S. pastorianus was inhibited in the later stages of high gravity and very high gravity brewing. Furthermore, the changes of the proton efflux rate in S. pastorianus under the high ethanol concentration conditions appeared to depend on the concentration of ethanol in the fermentation liquid. A better negative correlation (P < 0.001, r = -0.95) between the ethanol concentration at >4% (w/v) and the proton efflux rate was found. The changes of the proton efflux rate in the cells treated with exogenous ethanol confirmed that higher concentrations of ethanol could significantly inhibit proton efflux in S. pastorianus. This study offers a possible way to monitor and explain the performance of yeast in the complex environment of high gravity and very high gravity brewing.
机译：使用优化的PER测试方法，监测了由大型酵母（Saccharomyces pastorianus）发酵的正常重力（NG），高重力（HG）和极高重力（VHG）麦芽汁在发酵过程中质子外流率（PER）的变化。牧草链霉菌的质子外排率的值随着麦芽汁初始重力的增加而降低。此外，在发酵开始时质子外流速率值的差异要比从正常重力到非常高的重力酿造时发酵结束时的质子外流速率值低。这些结果表明，在高重力和极高重力酿造的后期，巴氏链球菌的质子外排率受到抑制。此外，在高乙醇浓度条件下，巴氏链球菌质子外排率的变化似乎取决于发酵液中乙醇的浓度。发现在> 4％（w / v）的乙醇浓度和质子外排率之间存在更好的负相关性（P <0.001，r = -0.95）。用外源乙醇处理的细胞中质子外流率的变化证实，较高浓度的乙醇可以显着抑制巴氏链球菌的质子外流。这项研究提供了一种可能的方法，可以在高重力和超高重力酿造的复杂环境中监控和解释酵母的性能。

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  • 来源
    《Journal of the Institute of Brewing》 |2011年第2期|p.176-181|共6页
  • 作者

    Zhimin Yu; Haifeng Zhao; Chunyan Wan; Guifang Sun; Mourning Zhao;

  • 作者单位

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, P. R. China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, P. R. China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, P. R. China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, P. R. China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, P. R. China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    high gravity (HG) brewing; proton efflux rate (PER); saccharomyces pastorianus; very high gravity (VHG) brewing;

    机译：高重力（HG）冲泡;质子外流率（PER）;酵母菌超高重力（VHG）酿造;

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