紫外诱变筛选高耐性低产高级醇优良啤酒酵母和其高浓发酵后啤酒风味的研究.pdfVIP

基础研究 紫外诱变筛选高耐性低产高级醇优良啤酒酵母及其 高浓发酵后啤酒风味的研究 凌猛，曹磊，祖国仁* ( 116034) 大连工业大学，生物工程学院 大连 摘 要 以啤酒酵母泥X为出发菌株，经筛选，得到高耐渗，高耐酒精的酵母菌Y ，并与以诱变得到 高耐性低产高级醇菌株MS-5 ，经研究发现些菌株在高耐性发酵条件下能有效降低高级醇含量。对 ° 该菌株在28 P麦芽汁培养基中的发酵性能和发酵终止时啤酒的风味物质含量进行分析，与出发菌种 X及菌株Y作对比，菌株MS-5更适合于高浓酿造。 关键词 啤酒酵母；紫外诱变；耐渗性；耐酒精；高浓发酵 Research on Screening Osmophilic and High Alcohol and Low Productive Higher Alcohols Beer Yeast through Ultraviolet Mutagenesis and Its Flavor after High Concentration Fermentation Ling Meng, Cao Lei, Zu Guo-ren* College of Biology Tech., Dalian Polytechnic University (Dalian 116034 ) Abstract Taking beer yeast X as the starting strain, screening and obtaining osmophilic and high alcohol resistant beer yeast Y, through mutagenesis obtaining osmophilic and high alcohol resistant and low productive higher alcohols strain MS-5.By studying, we fi nd out that these strains can effi ciently reduce the content of higher alcohols under osmophilic and high alcohol resistant circumstance. And analyzing the fermenting property and the content of the fl avor substance of this strain in 28°P malt mediun when fermentation is over, comparing the starting strain X with strain Y, coming to the conclusion that strain MS-5 is more suitable for high gravity brewing. Keywords beer yeast ；ultraviolet mutagenesis ；osmophilic ；alcohol resistant ；high gravity brewing 高浓酿造技术可增加啤酒产能20%~30% ，无需额 二氢钾，0.01%氯化钠，0.05%硫酸镁，0.01%氯化钙， 0.02% pH6.0 2% 外支出，节约能源和劳动力以及改善啤酒柔和性、风 酵母膏，调 。加 琼脂即成固体培养基。 味和非生物稳定性[1-2] 。发酵过程中产生的高浓度酒 1.2.5 麦芽汁-碳酸钙培养基：麦芽汁琼脂培养基中 -