啤酒酵母融合株GR8发酵特性的初步研究  

Studies on fermentative characters of a brewer,syeast protoplast fusant GR8

作　　者：蔡车国[1] 刘月英[1] 戴玉聪 全丽 康星洋 

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

出　　处：《酿酒》2005年第4期60-62,共3页Liquor Making

摘　　要：研究了啤酒酵母原生质体融合株GR8的主要发酵特性。以12°Bx麦芽汁为三角瓶发酵培养基,在12℃下发酵8d,融合株GR8的发酵度为66.5%,凝絮性(本斯值)为3.0mL;发酵液中的双乙酰、乙醛、高级醇和乙酸乙酯等风味物质的含量分别为0.0583mg/L、9.66mg/L、91.20mg/L和22.8mg/L。从主要发酵特性的指标和口感品评以及遗传稳定性的结果表明,融合株GR8是一株具有工业应用前景的啤酒酿造酵母菌株。The fermentative characters of the brewer,s yeast protoplast fusant GR8 were studied. The results showed that flocculence ( Burns value )of the strain GR8 was 3.0mL. Under the fermentative conditions of 500mL flask with 300mL 12oBx wort at 12oC for 8 days,the real degree of fermentation of the strain GR8 was 66.5%, and content of diacetyl, acetaldehyde, acetic ether and total higher alcohols in the fermented liquid of the fusant GR8 were 0.0583mg/L, 9.66mg/L, 22.8mg/L and 91.20mg/L, respectively. The fermentative characters of the strain GR8 was stable during continued transfer of culture. The results showed that the strain GR8 has a good prospect in the application for beer brewing.

关 键 词：啤酒酵母 融合子 发酵特性 遗传稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]