摘要
在发酵生产中,酿酒酵母有时处在高浓度的CO2环境下,而高浓度的CO2会影响酵母代谢,抑制酵母生长,造成发酵缓慢或停滞。因此,全面了解CO2对酵母生长代谢的抑制机制,系统分析各种机制间的相互关系,对控制发酵过程,优化发酵工艺有重要意义。
In the application of yeasts in fermentation, they are exposed to numerous environmental stresses, including carbon dioxide, one of the main products of the yeast fermentation. The inhibition effect of CO2 on the growth and metabolism of yeast Saccharomyces cerevisiae could contribute to the process of the fermentation, leading to various flavors of the fermentation food, by modifying the structure of cell membrane and in turn its functionality, acidifying the extracellular and cytoplasmic pH, reducing the activity of enzymes, and regulating the transcription of genes. An analysis of the relations among those mechanisms shows that these effects take place simuhaneously in a very complex manner; but the detailed inhibition mechanism remains to be unraveled. The inhibition mechanisms of CO2 on yeast can be valuable in optimizing and controlling the fermentation process, and finally improving the productivity and quality, with recovery of ethanol in situ by supercritical carbon dioxide during fuel alcohol production, as well as bringing new applications of CO2 in fermentation industry.
出处
《科技导报》
CAS
CSCD
2008年第5期31-34,共4页
Science & Technology Review
基金
陕西省13115科技创新工程重大科技专项(2007ZDKG-09)
关键词
二氧化碳
酿酒酵母
发酵
抑制
carbon dioxide
Saccharomyces cerevisiae
fermentation
inhibition
