低双乙酰啤酒酵母的选育  

Study on Diacetyl less Brewer's Yeast

作　　者：李崎[1] 顾国贤[1] 孙芙宁 王亚菲 潘学启 

机构地区：[1]无锡轻工大学生物工程学院 [2]青岛啤酒股份有限公司

出　　处：《无锡轻工大学学报（食品与生物技术）》1997年第2期47-50,共4页Journal of Wuxi University of Light Industry

摘　　要：以两株青岛啤酒酵母ｃ－０２和ｃ－０３为出发菌株，经紫外线诱变后挑出甲磺隆抗性菌株，经过实验室菌种分离、筛选、发酵及双乙酰驯养等步骤选育出一株②＃菌，１２°Ｐ麦汁经１０００Ｌ小罐１１℃低温发酵，双乙酰峰值为０．３５ｍｇ／Ｌ，主酵结束双乙酰为０．１３ｍｇ／Ｌ，成品啤酒双乙酰为０．０６ｍｇ／Ｌ，成品啤酒真正发酵度６５．６％，凝聚性指标Ｆ值为４８．４％，啤酒风味基本不变。Two industrial yeasts,c 02 and c 03, were used as the original strains in this research. After UV mutation, the strains resistant to sulfomuturon methyl were achieved. With isolation, selection and domestication, a strain whose targets according with the general demands was obtained. At 11℃fermentation with 12°P wort, the peak value of diacetyl was 0.35mg/L, the final value of diacetyl after main fermentation 0.15mg/L,the real maximum fermentation degree of wort 72.7%,and the value of F 48.4%. The beer flavor was found to be generally maintained.

关 键 词：酿造酵母 甲磺隆 双乙隆 啤酒酵母 选育 

分 类 号：TS261.15[轻工技术与工程—发酵工程]