啤酒酵母融合株QSB─Ⅺ_6的发酵试验  

FERMENTATION TEST OF BEER YEAST FUSANT QSB-Ⅺ_6

作　　者：王超 张宝国 国晓秋 张玉杰 平文祥[2] 孙剑秋[2] 佟永江 周东坡[2] 

机构地区：[1]齐齐哈尔啤酒厂,齐齐哈尔161000 [2]齐齐哈尔大学师范学院生物系,齐齐哈尔161096

出　　处：《生物技术》1999年第1期25-27,37,共4页Biotechnology

摘　　要：从选育构建的大量融合子中，得到了较好的、各具特色的近百株啤酒酵母菌株，在进行小型发酵试验及理化指标鉴定的基础上选出了由出发菌株ＬＱ(16)与ＱＳＢ7，得到的融合株ＱＳＢ-ＸＩ６，经六个批次的小试发酵与生产性能、理化指标的全面鉴定，证实一ＱＳＢ-ＸＩ6。是一株口味独特、发酵率高、凝絮性强兼具多种优良性状的啤酒酵母新菌株。QSB-Ⅺ6 was selected by fermentation test among various fusants from the fUsionbetween U V - inactivated protoplasts of Saccharomy ces cereviriae LQ 16 (ILe-;;Datr) and heat-indctivated protoplasts of S. cerevisiae QSB7 (ALa-. H2S-) It was proved through thecomparision of production characteristics and physical and chemical indexes between thefusant and its parents in the small test that QSB-Ⅺ6 was a beer yeast strain with many goodcharacteristics;; such as stronger fermentation power. higher flocculent capacity anddistinctive flavour of the beer produced by it.

关 键 词：啤酒酵母 融合株QSB-Ⅺ6 发酵试验 

分 类 号：TS261.11[轻工技术与工程—发酵工程]