Welcome to Journal of Agriculture,

Journal of Agriculture ›› 2021, Vol. 11 ›› Issue (6): 68-72.doi: 10.11923/j.issn.2095-4050.cjas20191200319

Special Issue: 生物技术

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Free Amino Acids in 3 Saccharomyces cerevisiae During Fermentation Culture: Content Analysis

Pei Fangyi(), Xue Di, Ma Yanshi, Liu Yuchao, Liu Deshui, Li Hui, Liu Han()   

  1. Qiqihar Medical University, Qiqihar 161000, Heilongjiang, China
  • Received:2019-12-25 Revised:2020-02-13 Online:2021-06-20 Published:2021-06-28
  • Contact: Liu Han E-mail:fangyipei@126.com;516600654@qq.com

Abstract:

To further study the biological function of free amino acids of Saccharomyces cerevisiae and adapt to the development and application of new S. cerevisiae food resources, the composition and contents of free amino acids produced by three S. cerevisiae were analyzed with a fully automated amino acid analyzer. The results showed that, 17 kinds of free amino acids were found in the three S. cerevisiae fermentation broths, but there were significant differences in the composition and content of free amino acids. At the end of the fermentation, the total amount of free amino acids in the S. cerevisiae P1 fermentation broth was the highest. The S. cerevisiae 32788 fermentation broth had the highest essential amino acid content. The content of free amino acid increased first and then decreased with the fermentation time in the S. cerevisiae 1946. At the end of fermentation, the total amount of free amino acids and essential amino acids were lower than the other two S. cerevisiae. This study provides a basis for nutritional value evaluation of S. cerevisia and further study on S. cerevisia functional foods.

Key words: Saccharomyces cerevisiae, Fermentation Culture, Free Amino Acids, Essential Amino Acid, Content

CLC Number: