摘要
不同条件下进行啤酒发酵实验并测定发酵产生的SO2及H2S,发现不同菌株发酵产生的硫化物量有明显差别,不同麦汁初始pH值、麦汁中氨基酸、盐类含量对啤酒发酵中硫化物产量均有不同程度的影响。
In this paper, the contents of sulphur-dioxide and in different culture conditions were determined. The result of beer fermentation shows that the production of sulphide is really different by different strains. The initial pH values, contents of amino acids and contents of salts could affect the production of sulphide in the same fermentation conditions.
基金
山东省自然科学基金资助项目(Y2006D05)
山东省教育厅科技项目(J07YJ19-1)
关键词
啤酒酵母
硫化物
培养条件
Saccharomyces cerevisiae
sulphide
culture conditions
