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高浓度啤酒发酵生产技术及其应用(上) 被引量:1

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作者 徐斌
机构地区 上海华光啤酒厂
出处 《食品工业》 北大核心 1994年第4期2-5,共4页 The Food Industry
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  • 1DUFOUR JP, MALCORPS P, SILCOCK P. Control of ester synthesis during brewery fermentation [M]//SMART K. Brewing yeast fermenta- tion performance. Oxford: Blackwell Publishing, 2003: 213-233.
  • 2BOULTON C, QUAIN D. Brewing yeast and tbrmentation[M]. Oxford: Blackwell, 2001.
  • 3LANDAUD S, LATRILLE E, CORRIEU G. Top pressure and tempera- ture control the fusel alcohol/ester ratio through yeast growth in beer fer- mentation[J]. J Inst Brew, 2001, 107(2): 107-i 17.
  • 4SIGLER K, MATOULKOVA D, DIENSTBIER M, et al. Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze[J]. Appl Mierobiol Blot, 2009 82: 1027-1035.
  • 5NORDSTRI1M K. Formation of ethyl acetate in fermentation with brew- er's yeast IV: metabolism of acetyl coenzyme A[J]. J Inst Brew, 1963, 69: 142-153.
  • 6FUKUDA K, YAMAMOTO N, KIYOKAWA Y, et al. Balance of activi- ties of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate[J]. Appl Environ Mierob, 1998, 64: 4076-4078.
  • 7MAICORPS P, CHEVAI JM, JAMIT S, et al. A new model for the regu- lation of ester synthesis by alcohol acetyltmnsferase in Saccharomyces cerevisiae [J]. Am Sot Brew Chem, 1991, 49: 47-53.
  • 8FUJIWARA D, KOBAYASHI O, YOSHIMOTO H, et al. Molecular mechanisms of the multiple regulation of the Saccharomyces cerevisiae ATFI gene encoding alcohol acetyltransferase[J]. Yeast, 1999, 15: 1183- 1197.
  • 9VERSTREPEN K J, MOONJAI N, DERDELINCKX G, et al. Genetic regulation of ester synthesis in brewer's yeast: new facts, insights and implications for the brewer [M]//SMART K. Brewing yeast fermenta- tion performance. Oxford: Blackwell Science, 2003: 234-248.
  • 10YOSHIOKA K, HASHIMOTO N. Ester formation by brewers' yeast during sugar fermentation[J]. Agrie Biol Chem, 1984, 48: 333-340.

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