Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Dec;28(12):1629-35. doi: 10.1080/19440049.2011.609491. Epub 2011 Oct 19.
5-Hydroxymethyl furfural (HMF) may occur in malt in high quantities depending on roasting conditions. However, the HMF content of different types of beers is relatively low, indicating its potential for degradation during fermentation. This study investigates the degradation kinetics of HMF in wort during fermentation by Saccharomyces cerevisiae. The results indicated that HMF decreased exponentially as fermentation progressed. The first-order degradation rate of HMF was 0.693 × 10(-2) and 1.397 × 10(-2)min(-1) for wort and sweet wort, respectively, indicating that sugar enhances the activity of yeasts. In wort, HMF was converted into hydroxymethyl furfuryl alcohol by yeasts with a high yield (79-84% conversion). Glucose and fructose were utilised more rapidly by the yeasts in dark roasted malt than in pale malt (p<0.05). The conversion of HMF into hydroxymethyl furfuryl alcohol seems to be a primary activity of yeast cells, and presence of sugars in the fermentation medium increases this activity.
5-羟甲基糠醛（HMF）在麦芽中含量较高，具体取决于烘烤条件。然而，不同类型啤酒中的 HMF 含量相对较低，这表明其在发酵过程中可能会降解。本研究通过酿酒酵母研究了 HMF 在麦汁发酵过程中的降解动力学。结果表明，随着发酵的进行，HMF 呈指数下降。麦汁和甜麦汁中 HMF 的一级降解速率分别为 0.693×10(-2)和 1.397×10(-2)min(-1)，表明糖增强了酵母的活性。在麦汁中，HMF 被酵母转化为羟甲基糠醛醇，转化率很高（79-84%）。深色烘烤麦芽中的酵母比淡色麦芽中更快速地利用葡萄糖和果糖（p<0.05）。HMF 转化为羟甲基糠醛醇似乎是酵母细胞的主要活性，发酵培养基中糖的存在增加了这种活性。
