高效发酵啤酒酵母融合菌株的低温发酵实验研究

Low temperature fermentation by using efficient fermentation beer yeast through two inactivated parents' protoplast fusion

以啤酒酵母b和啤酒酵母c为供试菌株,通过递归原生质体融合技术得到高效发酵啤酒酵母融合菌株。通过测定其发酵速度和TVDK含量进行初筛,选取5株融合菌株进行低温发酵实验测定发酵度、凝聚性、乙醛、风味物质等理化指标进行复筛。并对高效发酵融合菌株进行遗传稳定性实验。结果表明：通过原生质体递归融合得到的融合菌株与供试菌株相比,表现出降糖速度提高43.3%,TVDK含量降低35%~50%之间,发酵度符合优良菌株的要求,且具有较好的凝聚性能,风味得到改善,遗传稳定性较佳。

Through using the recursive fusion of protoplast technology,we tried to get the efficient fermentation beer yeast strains by using beer yeast b and beer yeast c.We measured its fermentation speed and TVDK＇s content for the first screening,and we do low temperature fermentation experiments on five of fusion strain to get fermentation degree,coherence,acetaldehyde,flavor substances,physical and chemical indexes at the second screening.And we did the genetic stability experiment on the effective fusion strains fermentation.The experiment results showed that compared the obtained strain which used the recursive fusion of protoplast technology to the text strain,exhibited hypoglycemic speed increasing by about 43.3%,TVDK content reducing by 35%~50%.Fermentation degree met the requirement of good strains,and it also had good condense performance.Its flavor had been improved and its genetic stability was better than before.