梨孢镰刀霉菌的疏水蛋白对啤酒喷涌的影响  

The Effect of Fusarium poae on Beer-gushing

作　　者：王晋[1] 钱竹 石维忱[3] 窦少华[4] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]大连中粮麦芽有限公司,辽宁大连116200 [3]中国发酵工业协会,北京100833 [4]大连大学生物工程学院,辽宁大连116622

出　　处：《食品与发酵工业》2009年第2期31-34,共4页Food and Fermentation Industries

基　　金：辽宁省教育厅2008年度高等学校科研计划项目[2008S016]

摘　　要：着重从微生物的角度研究了梨孢镰刀霉菌对啤酒喷涌的影响。结果显示,梨孢镰刀霉菌产生的的疏水蛋白能引起喷涌,添加此疏水蛋白0.3 mg到610 mL啤酒中能引起63.1g的喷涌量。此外,该疏水蛋白具有热稳定性,并且能够被0.45μm的硝酸纤维素膜截留。There are many factors can induce beer-gushing. This paper was aimed to investigate beer- gushing caused by Fusarium poae contamination. The results showed that hydrophobins produced by Fusarium poae could induce beer-gushing. When adding 0.3 mg hydrophobins to 610 mL beer contents, it resulted in 63. lg beer gushing. Besides, the hydrophobins were Heat-stable Protein and it could be partly removed by 0.45μm nitrocellulose filter.

关 键 词：梨孢镰刀霉菌 疏水蛋白 啤酒喷涌 

分 类 号：TS262.5[轻工技术与工程—发酵工程] Q25[轻工技术与工程—食品科学与工程]