丁钶凡,范洪臣,吴昱权,王贵新,杜鹃,李明珠

• 1:哈尔滨商业大学食品工程学院
• 2:百威哈尔滨啤酒有限公司

摘要(Abstract)：

酵母抽提物在提升食品风味、改善口感以及作为天然风味增强剂替代传统添加剂等方面具有优势。酿酒酵母作为副产物，具有增鲜、增香、赋予食品肉香味等功能，从而成为调味品领域的热点微生物。顶部压力作为一种环境调控因素，近年来在酿酒酵母发酵性能和代谢产物的调控方面已成为研究热点。文章总结了啤酒发酵过程中顶压的来源以及顶压对酿酒酵母代谢的影响与调控机制，结合顶压控制技术在工业发酵中的实际应用，阐述了顶压对酵母的生长和代谢平衡调控的潜在优化作用，从而为酿酒酵母在啤酒酿造和调味品领域的应用提供了借鉴。

关键词(KeyWords)： 酿酒酵母;调味品;顶部压力

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省教育厅项目(YQJH2023241)

作者(Author): 丁钶凡,范洪臣,吴昱权,王贵新,杜鹃,李明珠

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