摘要
啤酒酵母是啤酒酿造的灵魂,可以直接影响啤酒品质。在啤酒酿造过程中,由于啤酒酵母被多次传代和保藏,造成优良菌种发酵性能衰退等问题,导致发酵不彻底,影响最后啤酒的风味质量。为此以8株Lager型啤酒酵母为出发菌株,通过平板分离纯化获得80株分离菌株,再经过三角瓶发酵初筛和复筛、发酵罐中试发酵实验最终获得了8株发酵性能优良的啤酒酵母。其中,6株酵母可应用于酿造双乙酰含量低于0.1 mg/L的啤酒;3株酵母发酵度高于70%,适合酿造干啤酒;1株酵母发酵度低于50%,适合酿造低醇啤酒。在风味方面:1株酵母酿造的啤酒醇酯比为3.3,啤酒酯香味较突出;另1株酵母酿造的啤酒醇酯比为4.5,啤酒高级醇含量较高。8株经过选育的啤酒酵母发酵特征明显,便于精酿啤酒厂实际应用。
Brewer’s yeast is the key to beer brewing and can directly influence the beer quality.In the beer brewing process,brewer’s yeast is passed down from generation to generation and preserved several times,causing problems such as the decline of fermentation performance of good strains,resulting in incomplete fermentation and affecting the flavor quality of the final beer.Therefore,this study took 8 lager-type brewer’s yeast strains were selected as the starting strains in this study,and 80 isolated strains were obtained through plate isolation and purification,and finally 8 brewer’s yeast strains with excellent fermentation performance were gained through preliminary sieving and rescreening in triangular flask fermentation and pilot fermentation experiments in fermenter.Among them,6 yeast strains can be used to brew beer with diacetyl content lower than 0.1 mg/L;3 yeast strains with fermentation degree higher than 70%are suitable for brewing dry beer;1 yeast strain with fermentation degree lower than 50%is suitable for brewing low alcohol beer.In terms of flavor:1 yeast strain was used to brew beer with an alcohol to ester ratio of 3.3,with a more prominent beer ester aroma;another yeast strain was used to brew beer with an alcohol to ester ratio of 4.5,with a higher alcohol content in beer.The fermentation characteristics of 8 yeast strains having been purified and bred are obvious,which are especially easy for practical application in craft breweries.
作者
曹春蕾
余培斌
吴殿辉
蔡国林
CAO Chun-lei;YU Pei-bin;WU Dian-hui;CAI Guo-lin(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing(Jiangnan University),Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)
出处
《中国生物工程杂志》
CAS
CSCD
北大核心
2022年第7期45-53,共9页
China Biotechnology
基金
国家自然科学基金(31871785)资助项目。
关键词
啤酒
酵母
筛选
发酵性能
Beer
Yeast
Screening
Fermentability
