Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider
Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider
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DOI：
10.1016/j.ifset.2019.102258
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发表时间：
2020-01-01
影响因子：
6.6
通讯作者：
Louka, Nicolas
中科院分区：
文献类型：
--
作者：
Al Daccache, Marina;Koubaa, Mohamed;Louka, Nicolas
研究了中等脉冲电场（PEF）对苹果汁中汉逊酵母菌发酵的影响。在发酵之前或期间使用285 V/em的场强施加处理。在所有处理期间观察到生物量生长的显著增加（p < 0.05）沿着乙醇产率的显著降低（p <0.05）。在预培养6 h时，脉冲电场对乙醇降解的影响最大，乙醇降解率为1.6%（v，v）。在发酵的第一个12小时期间观察到处理的最大速率。在28 ℃下以250 rpm搅拌进行的发酵过程中，达到稳定期的时间减少了10小时，最大生物量生长速率比对照高10倍。此外，汉逊酵母菌对PEF处理的敏感性在滞后期比对数期更明显，从而缩短了发酵时间，降低了乙醇含量。实验结果表明，高压脉冲电场刺激酵母菌可有效地降低发酵酒精饮料中的乙醇含量。
The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/em. A significant increase (p < 0.05) in the biomass growth was observed during all the treatments along with a significant decrease (p < 0.05) in the ethanol yield. The optimal impact of PEF on ethanol reduction by 1.6% (v, v) was obtained during the treatment of the pre-culture for 6 h. The greatest rate was observed for the treatment during the first 12 h of the fermentation. During this fermentation performed at 28 degrees C under agitation at 250 rpm, the time to reach the stationary phase was reduced by 10 h, and the maximum biomass growth rate was ten-fold higher than that of the control. In addition, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the lag phase rather than the log phase in term of shortening the fermentation time, and reducing the ethanol content. The results obtained here demonstrated the promising efficiency of stimulated yeast by PEF in reducing the ethanol content in fermented alcoholic beverages.