Study on the Changes of Urea Content during Brewing of Chinese Huangjiu

Abstract:

The two acetyl monoxime colorimetric method was used to detect urea content. The yeast growth curve shows that a large amount of urea in the extracellular is secreted during the growth processing. And in the stable phase (cultured for 51 hours), urea concentration is up to 38.642 mg / L, but intracellular urea concentration (cultured for 27 hours) is only 6.043 mg / L. At same time, the extracellular urea amount secreted in the medium at initial pH3-4 is less than it at initial pH5 treatment. The urea secretion level is lower when yeast cultured in the medium with 12% of alcohol. The extracellular urea level decrease when the culture temperature increased from 28°C to 32°C.

• Periodical: Advanced Materials Research (Volumes 798-799)
• Pages: 1075-1080
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.798-799.1075
• Online since: September 2013
• Authors: Jian Zhou, Yan Lin, Jian Gang Yang, Ying Ying Ma
• Keywords: Fermentation, Growth, Huangjiu Yeast, Urea

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