啤酒酵母生产性状稳定性的实践

Study on the Stability of Productive Trait of Beer Yeast

啤酒酵母生产性状的稳定性关系到啤酒正常发酵与产品质量的稳定问题 ,不能掉以轻心。保持啤酒酵母的良好性状应注意菌种保藏、酵母扩培、酵母使用与回收。以液氮超低温保藏最理想 ,酵母细胞存活率较高 ;酵母扩培从25℃起 ,分代逐渐降温 ,以保持其性能 ,扩培倍数以1∶5较理想 ,接种浓度为10×106～15×106 个/ml;生产使用时 ,满罐酵母接种浓度为10×106～12×106 个/ml为宜 ,以使用2～4代较理想 ,4代为限 ;酵母回收以低温(0℃左右)回收中间层较好 ,死亡率低、活力强 ,贮存时间不宜超过3天。(单雨)

We have attached more importance to the stability of productive trait of beer yeast because it has close relations with normal fermentation and stable quality of beer. To maintain its productive trait, the following points should be noticed: storage of microbial species, spread cultivation of yeast and utilization& recovery of yeast. The yeast cells might as well be stored ultralow temperature by liquid nitrogen for higher survival rate; Spread cultivation of yeast should begin from 25 ℃and the temperature lowered gradually to maintain its productive trait and the ideal spread multiple was 1∶5 with the inoculation concentration about 10×10 6～15×10 6 cell/ml; The ideal inoculation concentration during production was 10×10 6～12×10 6 cell/ml; and the second, third or forth generation was the best choice; The medium layer of yeast could be recovered at low temperature (about 0℃) because of its lower mortality and stronger vitality and proper storage time should be less than three days.(Tran.by YUE Yang)