啤酒酵母改良途径

Improvement Measures for Beer Yeast

啤酒酵母的改良途径有:诱变选育,选择自发突变株,无外源遗传损伤,较稳定,但突变频率低,需富集;诱变菌株可提高乙醇耐受性和耐糖度,从而提高发酵度;杂交育种,可育成抗嗜杀酵母的啤酒酵母;原生质体融合可培育出糖化型啤酒酵母,选育提高酵母凝絮性的菌株,以及培育新菌株;通过基因工程可培育出降低双乙酰的酵母,提高生香物质的酵母,降解大分子蛋白质的酵母及分解葡聚糖的酵母等。(单雨)

The improvement measures for beer yeast were as follows :culture selection by induction mutation,it refered the selection of spontaneous mutation strains which were comparatively stable in quality and suffered no exterior inheritance damage,but the low mutation frequency required the accumulation of microbes;the mutagenic strains could improve the survivability of sugar and alcohol tolerance,as a result,the fermenting power could be improved;crossbreed of culture species could produce new beer yeast which had the property of sanguinary yeast resistance;saccharification beer yeast could be cultured by bioplast inoculation and strains of improv-ing yeast flocculation selected for the culture of new strains;beer yeast of reducing biacetyl,or promoting aroma-producing materials,or degrading macromolecular proteins,or decomposing glucosan could be cultured respectively by genetic engineering.(Tran.by YUE Yang)