采用复合诱变选育低分泌蛋白酶A啤酒酵母菌株的研究  

作　　者：王德良 吴小映 李惠萍 张五九[2] 

机构地区：[1]珠江啤酒集团公司科研中心,珠江510308 [2]中国食品发酵工业研究院,北京100027

出　　处：《啤酒科技》2007年第10期39-43,45,共6页Beer Science and Technology

摘　　要：啤酒酵母在发酵过程中分泌胞外的蛋白酶A是影响纯生啤酒泡沫稳定性的关键因素，本研究通过采用亚硝基胍（TNG）和甲基黄酸乙酯（EMS）复合诱变选育满足食品安全性的低蛋白酶A、发酵性能正常的优良啤酒酵母菌株，为解决纯生啤酒泡沫稳定性奠定基础。The stability of draft beer foam is a critical character that reflects beer quality. Although there are. many factors that positively and negatively influence foam stability, the most important negative factor is proteinase A. Brewing yeast excretes proteinase A into the fermentingwort during fermentation. Proteinase A diminishes the hydrophobicity of foam-positive polypeptides and reduces beer foam stability. The study mainly focuses on breeding brewing yeast with low ability to excretes proteinase A during wort fermentation by way of mutagenie agent including both TNG and EMS.

关 键 词：啤酒酵母 蛋白酶A 纯生啤酒泡沫稳定性 

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