啤酒花及其抗菌机理研究进展  

Research Advance in Hops and Its Antibacterial Mechanism

作　　者：张小军[1] 郝彦玲[2] 寇晓虹[1] 罗云波[2] 田洪涛[2] 郭兴华[3] 

机构地区：[1]山西农业大学食品学院,山西太谷030801 [2]中国农业大学,北京100083 [3]中国科学院微生物研究所,北京100080

出　　处：《酿酒科技》2007年第4期109-112,共4页Liquor-Making Science & Technology

基　　金：国家863计划项目资助(No.2006AAA108317)

摘　　要：就国内外对酒花的研究、啤酒花的发展及其应用历史、啤酒花的成分、酒花抗菌物质进行了分析和综述。重点对啤酒花的抗菌机理和抗菌特性进行了阐述。通过介绍一些常用和最新检测啤酒腐败菌的方法,论述了酒花抗菌机理对啤酒腐败菌检测的影响意义,展望了啤酒腐败菌检测的发展趋势。The research advance in hops domestically and abroad, the development of hops and its application history, the compositions of hops and the antibacterial substances of hops were introduced in this paper. The antibacterial mechanism and properties of hops was also elaborated. On the basis of the introduction of some common and the latest detection methods of beer spoilage bacteria, the significance of hops antibacterial mechanism for the detection of beer spoilage bacteria was put forward. Finally, the development trend of beer spoilage bacteria detection was predicted.

关 键 词：啤酒花 抗性机理 啤酒腐败菌 短乳杆菌 检测 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]