无醇啤酒酵母菌株HD34-1的生产性实验  

Productive Fermentation Experiment of Saccharomyces cerevisiae HD34-1

作　　者：宋刚[1] 苏冬妹[2] 凌宏志[1] 赵丹[1] 葛菁萍[1] 刘松梅[1] 平文祥[1] 

机构地区：[1]黑龙江大学生命科学学院,黑龙江哈尔滨150080 [2]哈尔滨学院教务处,黑龙江哈尔滨150080

出　　处：《食品科学》2008年第12期397-399,共3页Food Science

基　　金：黑龙江省教育厅科学研究一般项目(10551233);黑龙江大学青年基金项目(QL200435);黑龙江大学实验室开放项目

摘　　要：从构建的乙醇脱氢酶(ADH)工程菌株中筛选到ADH活性最强的菌株HD34-1,以其为发酵菌株进行1吨发酵罐发酵实验,经过生产性发酵实验与理化指标的测定,证明HD34-1菌株的发酵酒精度低于1%(W/W),满足无醇啤酒的要求,并确定了该菌株啤酒发酵的发酵条件为1吨发酵罐密闭发酵,温度选择11℃,接种量为2%,糖度降为5%时终止发酵,降温至4℃封存。Saccharomyces cerevisiae HD34-1, a strain with the highest activity of alcohol dehydrogenase （ADH）, was applied in the fermentation experiment of beer. During the productive fermentation, the physical and chemical indexes were determined. It was found that the alcohol content is below 1% （W/W）, which accords with the request of alcohol-free beer. The fermentation conditions in 1-ton airtight fermentor were confirmed as follows： temperature 11 ℃, inoculum size 2%, terminating the fermentation when the sugar content declines to 5%, and reducing the temperature to 4℃ for storage.

关 键 词：无醇啤酒 酵母 发酵实验 

分 类 号：TS262.2[轻工技术与工程—发酵工程]