首页   按字顺浏览 期刊浏览 卷期浏览 Sulfate Metabolism during Fermentation1
Sulfate Metabolism during Fermentation1

 

作者: HysertD. W.,   MorrisonN. M.,  

 

期刊: Journal of the American Society of Brewing Chemists  (Taylor Available online 1976)
卷期: Volume 34, issue 1  

页码: 25-31

 

ISSN:0361-0470

 

年代: 1976

 

DOI:10.1080/03610470.1976.12006180

 

出版商: Taylor&Francis

 

关键词: Fermentation;Hydrogen sulfide;35S-labeling;Sulfate;Sulfur dioxide

 

数据来源: Taylor

 

摘要:

Overall sulfur balance and sulfate metabolism during fermentation of brewery wort by ale and lager yeast have been studied by [35S]sulfate labeling experiments. Ale yeast derived 40 and 27% of the total sulfur assimilated during stirred flask and unstirred column fermentations, respectively, from wort sulfate. The corresponding values for lager yeast were 41 and 21%. The contributions of sulfate to H2S evolved in the fermentor gases, and to medium SO2 formed during fermentation, have been examined. Ale fermentations produced<μg S of fermentor gas H2S/I. medium and<0.2μg S of medium SO2/I. medium. Stirred flask lager fermentations evolved an average of 62μg H2S/I. of medium, 72% of which was derived from sulfate. Sulfate-derived H2S constituted 64% of the total H2S evolved during unstirred column fermentations (130μg H2S/I. medium). The effects of individually added amino acids (L-methionine, L-threonine, and L-cysteine) and heavy metals (Fe, Cu, and Zn) have been studied and are discussed in terms of literature results and yeast sulfur metabolism. The total bound SO2levels averaged 0.17μgS/g and 11μgS/g in beer from stirred flask and unstirred column lager fermentations, respectively. Radiochemical tracer experiments showed that all of the SO2formed in the latter experiments was derived from wort sulfate.

 

点击下载:  PDF (741KB)



返 回