啤酒酵母诱变育种及其在全小麦啤酒酿造中的应用

Mutation Breeding of Beer Yeast & Its Application in the Brewing of Whole Wheat Beer

采用10 keV低能N+注入啤酒酵母,经筛选获得菌株Lz37,再用150 MPa超高压处理菌株Lz37,经双乙酰平板筛选获得菌株Gy3,其凝聚性很强,遗传稳定性良好,适合于在小麦汁中发酵啤酒。将Gy3酵母定为全小麦啤酒生产应用酵母,命名为商啤3号(SP-03)。SP-03啤酒酵母菌株的各项生理及生产性能都较优良,特别是在全小麦芽啤酒的酿造中适用性较强,经过对发酵工艺等的调整,用其酿制的啤酒口感纯正、淡爽、柔和,成品啤酒中双乙酰含量为0.04～0.06 mg/L,保质期在180 d以上。

A beer yeast strain Lz37 was obtained by the implantation of 10 keV low-energy N＋ in beer yeast,then Lz37 strain was treated by 150 MPa ultrahigh pressure,and a strain Gy3 with strong cohesion and good genetic stability was obtained through diacetyl plate screening which was suitable for wheat juice fermentation.The strain Gy3 was designated as the applied yeast for whole wheat beer production（named as SP-03）.Compared with other beer yeast strains,SP-03 was better in its physiological properties and production performance.Especially,it was quite suitable for the production of full malt beer.In practice,after the improvement of related fermenting technology,the produced beer fermented by SP-03 had pure and soft taste with its diacetyl content as 0.04～0.06 mg/L and its shelf period above 180 d.