摘要
对亚硫酸盐分泌量提高的啤酒酵母基因工程菌株Y2在不同发酵时期SO2、H2S生成量和抗氧化性能进行了研究。啤酒发酵实验表明,啤酒酵母基因工程菌株Y2 g-1较原株M8的SO2生成量提高74.4%,TBA值下降14.9%,DPPH自由基清除率提高38.2%,H2S生成量基本不变,抗氧化能力明显改善,但遗传稳定性较差。
The production of SO2 and H2S and the antioxidant capacity of recombinant strain of Saccharomyces cerevisiae Y2 with increased sulphite secretion were studied. Compared with the original strain M8, the production of SO2 by the recombinant strain of Saccharomyces cerevisiae Y2 g-1 increased by 74.4 %, TBA value reduced by 14.9 %, DPPH radical scavenging capacity enhanced by 38.2 %, and there was almost no change in the production of HzS, and the antioxidant capacity improved evidently. However, the genetic stability of Y2 was inferior than that of M8.
出处
《酿酒科技》
北大核心
2008年第7期29-31,35,共4页
Liquor-Making Science & Technology
基金
天津市自然科学基金资助(05YFJMJC03000)
关键词
啤酒
啤酒酵母
风味稳定性
SO2
beer
Saccharomyces cerevisiae
flavor stability
SO2
