氮与生物素相互作用对酿酒酵母酒精发酵性能的影响。

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.

作者信息

Bohlscheid J C, Fellman J K, Wang X D, Ansen D, Edwards C G

机构信息

Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376, USA.

出版信息

J Appl Microbiol. 2007 Feb;102(2):390-400. doi: 10.1111/j.1365-2672.2006.03180.x.

DOI:10.1111/j.1365-2672.2006.03180.x

PMID:17241344

Abstract

AIM

To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces.

METHODS AND RESULTS

Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250 mg l(-1)) and biotin (0, 1 or 10 microg l(-1)) as variables. All media contained 240 g l(-1) glucose + fructose (1 : 1) and were fermented using biotin-depleted Saccharomyces cerevisiae strains EC1118 or UCD 522. Both strains exhibited weak growth and sluggish fermentation rates without biotin. Increased nitrogen concentration resulted in higher maximum fermentation rates, while adjusting biotin from 1 to 10 microg l(-1) had no effect. Nitrogen x biotin interactions influenced fermentation time, production of higher alcohols and hydrogen sulfide (H(2)S). Maximum H(2)S production occurred in the medium containing 60 mg l(-1) YAN and 1 microg l(-1) biotin.

CONCLUSIONS

Nitrogen x biotin interactions affect fermentation time and volatile production by Saccharomyces depending on strain. Biotin concentrations sufficient to complete fermentation may affect the organoleptic impact of wine.

SIGNIFICANCE AND IMPACT OF THE STUDY

This study demonstrates the necessity to consider nutrient interactions when diagnosing problem fermentations.

摘要

目的

研究可同化氮、生物素及其相互作用对酿酒酵母生长、发酵速率和挥发性成分形成的影响。

方法与结果

以酵母可同化氮（YAN）（60或250 mg l⁻¹）和生物素（0、1或10 μg l⁻¹）为变量，采用析因设计对合成葡萄汁培养基进行发酵。所有培养基均含有240 g l⁻¹葡萄糖 + 果糖（1:1），并使用生物素缺乏的酿酒酵母菌株EC1118或UCD 522进行发酵。在没有生物素的情况下，两种菌株均表现出生长微弱和发酵速率缓慢的现象。氮浓度的增加导致最大发酵速率提高，而将生物素从1 μg l⁻¹调整到10 μg l⁻¹则没有影响。氮×生物素的相互作用影响发酵时间、高级醇和硫化氢（H₂S）的产生。在含有60 mg l⁻¹ YAN和1 μg l⁻¹生物素的培养基中，H₂S的产生量最大。