优良啤酒酵母菌株UN_(41)的选育  

Screening of the Fine Brewer’s Yeast Strain UN_(41)

作　　者：蔡车国[1] 戴玉聪 全丽 康星洋 刘月英[1] 

机构地区：[1]厦门大学生命科学学院,福建厦门361005 [2]福建雪津啤酒集团公司,福建莆田351111

出　　处：《厦门大学学报（自然科学版）》2005年第2期287-289,共3页Journal of Xiamen University：Natural Science

摘　　要：以啤酒酵母(Saccharomyces cerevisiae) W作为出发菌株,用亚硝酸和紫外线连续诱变,在含双乙酰 150μg/mL(亚硝酸诱变)或200μg/mL(紫外线诱变)的麦芽汁琼脂平板上分离抗双乙酰的菌株,通过三角瓶发酵筛选得到一株优良的啤酒酵母菌株UN41.该菌株在500 mL三角瓶装300 mL 12°Bx麦芽汁的培养基中,12℃下发酵8 d,发酵液的发酵度为65.0%;双乙酰、高级醇和乙醛的含量分别为0.076 8 mg/L、92.15 mg/L和9.33 mg/L,比出发菌株W的降低了37.6%、19.9%和27.6%.The objective of this work was to obtain a fine brewer’s yeast strain by mutating Saccharomyces cerevisiae W.After continual mutagenesis with nitrous acid (HNO_2) and ultraviolet rays (UV) and isolating the mono-colonies growing on 6°Bx wort plate agar containing diacetyl 150 μg/mL (as treated with HNO_2) or 200 μg/mL (as treated with UV),49 mutants was selected.Fermentation degree and diacetyl,aldehyde and total higher alcohols content were taken as the main target,the fine strain UN_(41) was obtained from strain Saccharomyces cerevisiae W.In the fermented liquid of strain UN_(41) under the fermentation conditions of 500 mL flask with 300 mL 12°Bx wort at 12℃ for 8 days,degree of fermentation was 65.0%,the content of diacetyl,higher alcohols and acetaldehyde were 0.076 8 mg/L,92.15 mg/L and 9.33 mg/L,37.6%,19.9% and 27.6% lower than that of the original strain W,respectively. The strain UN_(41) is of potentially applicable to beer brewing.

关 键 词：啤酒 酵母 亚硝酸诱变 紫外线诱变 双乙酰 发酵度 麦芽汁 亚硝酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]