关于抗老化低双乙酰啤酒酵母的研究进展  

Research Advance in Anti-aging and Low-diacetyl of Beer Yeast

作　　者：母茜[1] 王肇悦[2] 张博润[2] 任正隆[1] 

机构地区：[1]四川农业大学农学院,四川雅安625014 [2]中国科学院微生物研究所,北京100101

出　　处：《酿酒科技》2007年第9期83-85,共3页Liquor-Making Science & Technology

摘　　要：老化和双乙酰含量是影响啤酒风味的重要因素,其制约了啤酒生产技术的发展,影响企业提高产品质量和经济效益。笔者从啤酒中双乙酰的合成、降低啤酒中双乙酰含量、提高啤酒抗老化能力几个方面对抗老化、低双乙酰啤酒酵母的研究进展进行了综述。(孙悟)Both aging and diacetyl content are important factors influencing beer flavor, restricting the development of beer production techniques, and influencing the economic benefits of the manufacturers. In this paper, the research advance in anti-aging and low-diacetyl of beer yeast was reviewed based on the analysis of the synthesis of diacetyl in beer and the measures to reduce diacetyl content and to improve beer anti-aging performance.

关 键 词：啤酒 双乙酰 抗老化 啤酒酵母 

分 类 号：TS262.6[轻工技术与工程—发酵工程]