酿酒条件对两株商业酿酒酵母β-葡萄糖苷酶的影响

doi:10.7506/spkx1002-6630-201403030

食品科学

酿酒条件对两株商业酿酒酵母β-葡萄糖苷酶的影响

张方方，江璐，刘延琳

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100

出版日期:2014-02-13 发布日期:2014-03-17

Effect of Winemaking Conditions on β-Glucosidase Activity from Two Commercial Saccharomyces cerevisiae Strains

ZHANG Fang-fang, JIANG Lu, LIU Yan-lin

1. College of Enology, Northwest A&F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

Online:2014-02-13 Published:2014-03-17

摘要/Abstract

摘要：

研究酿酒条件（氧气、pH值、温度、糖和乙醇等）对两株商业酿酒酵母β-葡萄糖苷酶的影响。结果显示：氧气促进酵母β-葡萄糖苷酶的合成，两株商业酿酒酵母完整细胞的β-葡萄糖苷酶最适pH值为5.0，最适温度为60 ℃，果糖、葡萄糖和蔗糖对两株酿酒酵母完整细胞的β-葡萄糖苷酶活性具有轻微抑制作用，乙醇（体积分数2%～20%）促进β-葡萄糖苷酶的酶活力。在葡萄酒发酵过程中，β-葡萄糖苷酶主要存在于完整细胞和透性化细胞中，上清液中酶较少。

关键词: 酿酒酵母, &beta, -葡萄糖苷酶, 葡萄汁发酵

Abstract:

The present study aimed to investigate the effect of vinification environments such as oxygen, pH, temperature,
sugar and ethanol on β-glucosidase activity from two commercial Saccharomyces cerevisiae strains. The results showed that
aerobic condition stimulated β-glucosidases biosynthesis. The optimal pH and temperature for β-glucosidase activity from
the whole cells of both strains were 5.0 and 60 ℃, respectively. β-Glucosidase activity was slightly inhibited by fructose,
glucose and sucrose. An ethanol concentration between 2% and 20% could activate β-glucosidase from the two S. cerevisiae
strains. During grape juice fermentation, the enzyme was mostly in both whole cells and permeabilized cells, while the
activity in the culture supernatant was low.

Key words: Saccharomyces cerevisiae, β-glucosidase, grape juice fermentation

张方方，江璐，刘延琳. 酿酒条件对两株商业酿酒酵母β-葡萄糖苷酶的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201403030.

ZHANG Fang-fang, JIANG Lu, LIU Yan-lin. Effect of Winemaking Conditions on β-Glucosidase Activity from Two Commercial Saccharomyces cerevisiae Strains[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403030.

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酿酒条件对两株商业酿酒酵母β-葡萄糖苷酶的影响

Effect of Winemaking Conditions on β-Glucosidase Activity from Two Commercial Saccharomyces cerevisiae Strains

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