发酵条件对纯生啤酒中酸性蛋白酶分泌的影响  

Effect of Fermentation Conditions on Acidic Proteinase Production in Pure Draft Beer Fermentation

作　　者：郝欣[1] 陈叶福[1] 郭学武[1] 岳瑞雪[1] 肖冬光[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室,天津300457

出　　处：《酿酒科技》2007年第10期46-47,50,共3页Liquor-Making Science & Technology

摘　　要：发酵条件是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。研究了发酵温度、培养基pH、酵母接种量和CO2含量等发酵条件对酸性蛋白酶分泌的影响。结果表明,在8℃、pH6.4、接种量5%和不带压发酵的条件下,酸性蛋白酶分泌量少,酶活低,啤酒泡沫稳定性好。Fermentation conditions were important factors that effected acidic proteinase production in pure draft beer fermentation.The effect of various fermentation conditions,such as temperature,pH value of malt,yeast inoculum and content of CO2,on acidic proteinase production was studied.Results showed that 8 ℃,pH6.4,yeast inoculum 5 % and lower content of CO2 were beneficial to foam stability.

关 键 词：纯生啤酒 发酵条件 酸性蛋白酶 

分 类 号：TS262.5[轻工技术与工程—发酵工程]