高产SO_2啤酒酵母菌株抗氧化性能的研究

Study on Flavor Stability of High SO_2-producing Strain of Saccharomyces cerevisiae

对高产SO_2啤酒酵母突变株M8在发酵不同时期的SO_2和H_2S生成量,以及抗氧化性能进行了研究。啤酒发酵实验结果表明,突变株M8各代菌株的SO_2生成量在发酵第5d达到最高峰(平均22.17 mg/L);突变株M-20的累计H_2S生成量比原株下降了62.5%。0℃贮酒7d,突变株M-20发酵的啤酒的SO_2生成量比原株S -5提高了13.1%,DPPH自由基清除率提高了12.4%,TBA值降低了4.6%,啤酒的风味稳定性有所改善。

In this paper, the SO2 and H2S production at different time of fermentation of high SO2-producing strain of Saccharornyces cerevisiae were studied, as well as antioxidant abilities. The result of beer fermentation by mutant M8 indicated that the SO2 production of mutant M8 reached the peak at 5th d（22.17mg/ L） ; the accumulative production of H2S by the mutant M-20 was reduced by 62.5%. Stored at 0℃ for 7d, the production of SO2 by the mutant M-20 increased by 13.1%, the DPPH radical scavenging capacity increased by 12.4%, and the TBA value decreased by 4.6%, compared with the original strain S-5. The beer fermented by M8 showed that the beer flavor stability was improved.