摘要
以啤酒酵母泥X为出发菌株,经筛选,得到高耐渗,高耐酒精的酵母菌Y,并与以诱变得到高耐性低产高级醇菌株MS-5,经研究发现些菌株在高耐性发酵条件下能有效降低高级醇含量。对该菌株在28°P麦芽汁培养基中的发酵性能和发酵终止时啤酒的风味物质含量进行分析,与出发菌种X及菌株Y作对比,菌株MS-5更适合于高浓酿造。
Taking beer yeast X as the starting strain, screening and obtaining osmophilic and high alcohol resistant beer yeast Y, through mutagenesis obtaining osmophilic and high alcohol resistant and low productive higher alcohols strain MS-5.By studying, we find out that these strains can efficiently reduce the content of higher alcohols under osmophilic and high alcohol resistant circumstance. And analyzing the fermenting orooertv and the content of the flavor substance of this strain in 28°P malt mediun when fermentation is over, comparing the starting strain X with strain Y, coming to the conclusion that strain MS-5 is more suitable for high gravity brewing.
出处
《食品工业》
北大核心
2011年第6期9-12,共4页
The Food Industry
关键词
啤酒酵母
紫外诱变
耐渗性
耐酒精
高浓发酵
beer yeast
ultraviolet mutagenesis
osmophilic
alcohol resistant
high gravity brewing
