摘要
啤酒发酵过程中存在葡萄糖效应,使葡萄糖不能很快被利用。如果可以找出抗葡萄糖效应的菌株,使麦芽糖、麦芽三糖与葡萄糖同时被利用,则可大大缩短发酵时间,提高发酵效率。双乙酰是啤酒酵母胞内合成分泌到胞外的乙酰乳酸缓慢氧化脱羧形成的,过量的双乙酰会影响啤酒口感。筛选低产双乙酰啤酒酵母菌株将赋予啤酒较好的口感,使啤酒质量更优。本实验利用双乙酰驯化和抗葡萄糖效应的原理制备了一个复合筛子,其筛选出同时具备发酵速度快和低产双乙酰的高效发酵啤酒酵母菌株6株,既提高了啤酒发酵速度,又降低了啤酒双乙酰含量,在缩短啤酒发酵周期的同时提升啤酒发酵质量。
Glucose effects（glucose is not exploited quickly） exist in beer fermentation. If the strain with the capabilities of anti-glucose effects is obtained, simultaneous utilization of maltose, maltotriose and glucose could be achieved, beer fermenting time could be shortened greatly,and the fermenting efficiency could be improved. Diacetyl is oxidative decarboxylation of acetolactate, which is synthesized intracellularly and secret extracellularly. Excessive diacetyl content would deteriorate beer taste. The screening of barm strains with low yield of diacetyl would endow beer better taste and better quality. In this experiment, we prepared a composite sieve based on the principles of diacetyl domestication and anti-glucose effects to screen out 6 barm strains with rapid fermenting speed and low yield of diacetyl. Those strains used in beer fermentation could shorten beer fermenting time and reduce diacetyl content in beer and improve beer fermenting quality.
出处
《酿酒科技》
2015年第4期65-67,共3页
Liquor-Making Science & Technology
基金
国家国际科技合作专项项目(2014DFG31770)
关键词
啤酒发酵
葡萄糖
双乙酰
复合筛子
酵母
beer fermentation
glucose
diacetyl
composite sieve
yeast
