低产高级醇啤酒酵母在啤酒中试中的应用发酵分析  

Analysis of the Application of Beer Yeast with Low-yield of Higher Alcohols in Pilot Medium-size Beer Fermentation

作　　者：李胜元[1] 郭学武[1] 李家飚[1] 陈叶福[1] 肖冬光[1] 

机构地区：[1]工业微生物教育部重点实验室天津市工业微生物重点实验室天津科技大学生物工程学院,天津300222

出　　处：《酿酒科技》2010年第2期57-60,64,共5页Liquor-Making Science & Technology

基　　金：天津科技大学科学研究基金资助(20080201)

摘　　要：对选育到的低产高级醇啤酒酵母MS-11进行应用发酵研究分析。结果表明,对比出发菌株SC-2和工业生产菌株DAB,MS-11菌株在保持原啤酒风味的基础上,不仅提高发酵速度,缩短发酵时间5 d,降低能耗近10%,增加设备周转率20%左右,降低生产成本;而且生产的成品啤酒防老化效果好。The application of beer yeast MS-11 with low-yield of higher alcohols in medium-size beer fermentation was studied. The results showed that compared with the fermentation by starting strain SC-2 and industrial strain DAB, MS-11 strain fermentation could increase fermentation speed, shorten fermantion time by 5 d, reduce energy consumption by about 10 %, and improve the turnover ratio of equipment by about 20 % with no adverse effects on original beer flavor. Besides, the produced beer by MS-11 strain fermentation had superior anti-aging effects.

关 键 词：啤酒 高级醇 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]