微波技术选育啤酒酵母菌种的探讨  

Application of microwave technology in Saccharomyces cerevisiae screening

作　　者：潘明[1] 周永进[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2008年第6期78-80,共3页China Brewing

摘　　要：以微波辐射技术对啤酒酵母菌进行诱变,以发酵液中双乙酰含量为主要指标筛选获得1株优良的啤酒酵母菌株,此菌株发酵液中的双乙酰含量比原始菌株降低了36%;其发酵液保持了亲株的优良风味和凝聚性。该菌株经多次传代,双乙酰含量保持了较低的水平。Microwave radiation was used to induce mutation of Saccharomyces cerevisiae in this work. A good strain was screened based on the diacetyl level in the fermented broth. The results showed that the diacetyl content in the broth was reduced by 36% compared to the original strain, and the broth was found to maintain a good flavor and coacervation. In addition, the property of low diacetyl level in the strain remained stable after subcultured for a few generations.

关 键 词：啤酒酵母 微波诱变 双乙酰 

分 类 号：O532.23[理学—等离子体物理] O933[理学—物理]