摘要
微量元素对微生物的生长和代谢会产生重要影响。本文研究了培养基中添加3种不同微量元素及其不同浓度对啤酒酵母生长及发酵特性的影响。试验结果表明,在啤酒发酵过程中,麦芽汁中加入231mg/L FeSO4、287mg/LZnSO4、20mg/L MnSO4,酵母直径在2.88-7.13μm,其发酵液的pH值在4.12左右,酒精度在3.72-3.88%,发酵度可达66.41-67.37%,同时使双乙酰含量降到0.1mg/L以下,保证啤酒风味。
The microbe＇s growth and metabolism were affected by micro-elements. Effect of beer yeast＇s growth and fermentation affected by three different micro-elements and different density in culture medium were studied in this paper. The results showed that the degree of fermentation reached to 66.41% to 67.37% during wort including 231mg/L FeSO4, 287mg/L ZnSO, 20mg/L MnSO4, the diameter of beer yeasts was 2.88μm to 7.13μm, pH was about 4.12, it＇s alcohol is about 3.72 to 3.88. And the content of diacetyl decreased to 0.1mg/L to ensure the fla- vor of beer.
出处
《食品与发酵科技》
CAS
2013年第2期74-77,共4页
Food and Fermentation Science & Technology
