不同因子对酿酒酵母降解桑椹花青素的影响研究

摘要

In order to explore the effects of different factors on the degradation of mulberry anthocyanins by Saccharomyces cerevisiae, the con-tent of two main mulberry anthocyanins (C-3-G and C-3-R) in simulated alcohol fermentation media rich in anthocyanins were investigated by changing carbon source, nitrogen source, minerals, exogenous alcohol concentrations and pH. The results showed that, those factors in favor of the growth and alcohol fermentation of Saccharomyces cerevisiae could improve the degradation of mulberry anthocyanins, especially C-3-G.%通过改变发酵培养基碳源或氮源浓度，添加不同无机离子或不同浓度外源乙醇，以及调节pH值，比较发酵后主要花青素的含量变化。结果表明，凡是有利于酿酒酵母生长和酒精发酵的因素都促进酿酒酵母对桑椹花青素的降解，其中对降解矢车菊素-3-葡萄糖苷的影响更加明显。