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題 名 | 增進Saccharomyces屬微生物香氣生產能力之研究 |
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作 者 | 潘子明; 郭千祺; 王健行; 王仁澤; 陳傳黃; | 書刊名 | 大仁學報 |
卷 期 | 10 1992[民81.] |
頁 次 | 頁40-53 |
分類號 | 369.34 |
關鍵詞 | Saccharomyces屬微生物; 香氣; Flavor compounds; Saccharomyces cerevisiae; Isoamyl alcohol; Ethyl alcohol; |
語 文 | 中文(Chinese) |
中文摘要 | 使用NTG變異請起劑連續處理三次,使得變異株CCU-□-18143其香氣強度為原菌株CCU-16之三倍左右。此變異株經電腦化系統鑑定為酵母菌Sacharomyces sp.。以每升培養基中含葡萄100克,硝酸銨12克,酵母抽出物3克,硫酸鎂含水結晶1克,磷酸二氫鉀2克,初pH值調到3.5,於500ml.培養瓶中置入50mL培養基,在25℃,150r.p.m.下振燙培養96小時可得宜人之水果酒香氣。以氣相層析儀及氣相層析質譜儀作鑑定分析,結果顯示:變異株比原菌株產生較多之揮發性化合物;且isoamyl alcohol之量百分比顯著增加(由47.76%增至61.64%)而cthyl alcohol的含量則大幅下降(由85.26%降到5.77%),由於上述改變使香味由原來的酒釀味變成更宜人的水果酒香。 |
英文摘要 | Strain CCU-□-18143 was derived with NTG treatment three times from a wild strain of yeast CCU-16 as a mutant to produce more and better flavor from glucose medium. This mutant was identified by computer system as Saccharomyces sp. The optimal culture medium for the production of flavor is one liter of medium containing 100g glucose, 12g N□N□, 3g yeast extract, 1g MgS□.7□□ 1g (N□) □S□, 2g K□P□, pH: 3.5. The optimal culture conditions are: temperature: 30℃; agitation: 150 r.p.m., 50mL medium in 500-mL Hinton flask; incubation time: 96 hrs. The volatile flavor compounds in the culture medium were analyzed by capiliary gas chromatography and capillary gas chromatography-mass spectrometry. It was found that total volatile compounds produced by mutant strain were higher than wild strain. The content of isoamyl alcohol increased from 7.76% to 61.64%, whereas ethyl alcohol decreased from 85.26% to 5.77%. |
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