低醇啤酒酵母菌种选育的研究

SELECTION OF YEAST STRAINS PRODUCED LOW ALCOHOL

采用啤酒酵母(Saccharomyces cerevisiae)单倍体筛选并结合群体杂交技术,初步得到乙醇含量为1.5％以下的低醇啤酒酵母菌株.其中5株(LE-3、LE-31、LE-39、LE-197、LE-200)经5次以上反复发酵培养,酒精度稳定在1％左右,其它理化指标与无醇啤酒比较,基本一致.

We have gained low-alcohol yeast strains which alcohol concentration of fermented beer are below 1.5%, with the technologies of the yeast haploid and colong crossing. After the five strains are fermented and cultured five times, these alcohol concentration of fermented mash steady about 1% , they are LE-3, LE-31, LE-39, LE 197, LE-200. These strains' physical indexes are showing no difference with alcohol-free. Because the beer produced with the strains have rich nutrition, amino acid, Vitamins and so on, the beer can compare favourably with common beer.