Influence of yeast flocculation on the rate of Jerusalem artichoke extract fermentation
Influence of yeast flocculation on the rate of Jerusalem artichoke extract fermentation
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DOI：
10.1007/s002840010099
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发表时间：
2000-08-01
影响因子：
2.6
通讯作者：
Guiraud, JP
中科院分区：
文献类型：
--
作者：
Schorr-Galindo, S;Ghommidh, C;Guiraud, JP
在耶路撒冷提取物发酵过程中，使用糖化酵母NCYC 625（一种酿酒酵母菌株）观察到残余糖组成的变化。在分批培养中，这些差异是由于菊糖聚合物的大小分布的提取物：不同的聚合底物的酶活性的测量表明，水解和FT发酵产率下降时，果糖/葡萄糖比例的提取物增加。菊粉水解是影响发酵速率的主要因素。连续和分批培养相同的提取物的比较表明，发酵能力的差异与酵母絮体的结构和大小。这导致了菊粉聚合物根据其大小的水解选择性：恒化器培养，其中游离平均大小较大，给出了较长链的残余糖。
Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a flocculating yeast strain. In batch cultures, these differences were due to the inulin polymer size distribution of the extracts: measurements of enzymatic activities on different polymerized substrates have shown that the hydrolysis and ft fermentation yield decreased when the fructose/glucose ratio of the extract increased. Inulin hydrolysis appealed to be the limiting factor of the fermentation rate. A comparison of continuous and batch cultures with the same extract showed that fermentability differences were related to the structure and size of the yeast flocs. This led to an hydrolysis selectivity of the inulin polymers according to their size: the chemostat culture in which the flee average size was larger gave longer chained residual sugars.