S.Cerevisiae活性细胞消除啤酒酵母提取物的异味

Elimination of off flavor of brewer's yeast extract with active cells of S. cerevisiae

在啤酒酵母水解液中添加S .Cerevisiae活性细胞 ,并保温培养一定时间后 ,能除啤酒酵母水解液的异味。通过正交试验得出其较佳的培养条件为培养液pH5 3、温度 30℃、接种量 0 5%、培养时间 1 6h、培养液浓度为啤酒酵母水解液原液∶水 =1∶0 5。将脱除异味的啤酒酵母水解液在低浓度啤酒和高辅料 (大米 )比例啤酒的酿造中应用作为啤酒酿造的补充氮源试验 ,取得了良好的效果。

The active cells of S.cerevisiae were added in the brewer's yeast hydrolyzate and incubaed for certain time, the off flavor of brewer's yeast hydrolyzate was eliminated. The optimal culture conditions of brewer's yeast were obtained by orthogonal test. Those optimal culture conditions were pH5.3,temperature 30℃,pitching rate 0.5%(v/v)incubation time 16h and ratio of volume of original brewer's yeast hydrolyzate to volume of water 1∶0.5