利用亮氨酸缺陷型酵母降低啤酒中杂醇油含量  

Reduction of Fusel oil by Fermentation with Leucme-auxotrophic mutant of Beer Yeast

作　　者：李家飚[1] 肖冬光[1] 韩涛[1] 

机构地区：[1]天津科技大学生物工程系,天津300222

出　　处：《酿酒》2004年第4期56-58,共3页Liquor Making

摘　　要：通过研究α -氨基氮总量及不同氨基酸对啤酒发酵过程中杂醇油生成的影响 ,得出亮氨酸的影响最为显著。用 4株亮氨酸缺陷型突变株与出发菌株进行发酵性能比较 ,杂醇油生成量比出发菌株减少了 2 0 %以上。在啤酒发酵过程中 ,麦汁中的游离α -氨基氮含量 190mg/L时 ,杂醇油生成量最低 ,过高或过低都会增加杂醇油的生成。当麦汁中游离α -氨基氮含量为 14 0mg/L时 ,出发菌株SC - 4的杂醇油生成量增加了 4 8.93% ,突变株的杂醇油生成量仅增加了 7.6 6 % ;当麦汁中α-氨基氮含量为 2 4 0mg/L时 ,出发菌株SC - 4的杂醇油生成量增加了 35 .95 % ,突变株的杂醇油生成量仅增加了 4 .4 0 %。The effect of α-amino nitrogen gross and different amino acids on fusel oil during fermentation was studied in this paper, the conclusion showed that the effect of Leucine is the most remarkable. Four of these auxotrophic mutants were excellent in trail fermentation, the total fusel oil in beers was decreased upwards of 20% compared to the parent strain. In beer fermentation, the fusel oil content was the lowest when α-amino nitrogen content in wort was 180～200mg/L and it could increased whatever the α-amino nitrogen concentration was excessive or insufficient. When α-mino nitrogen content in wort was 140 mg/L, the fusel oil content of parent strain SC-4 and mutant strain increased 48.93% and 7.66% respectively. When the α-amino nitrogen content in wort was 240 mg/L, the fusel oil content of parent strain SC-4 increased 35.95% and that the mutant strain just increased 4.40%.

关 键 词：亮氨酸缺陷型酵母 啤酒 杂醇油含量 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]