酿酒酵母麦芽汁糖代谢与啤酒发酵度研究  

Study on the Correlations between Wort Glycometabolism by Saccharomyces cerevisiae and Beer Fermentation Degree

作　　者：王士安[1] 胡南[1,2] 张坤迪[1] 李福利[1] 

机构地区：[1]中科院青岛生物能源与过程研究所,山东青岛266101 [2]青岛农业大学动物科技学院,山东青岛266109

出　　处：《酿酒科技》2010年第10期44-47,共4页Liquor-Making Science & Technology

摘　　要：葡萄糖、果糖、蔗糖、麦芽糖和麦芽三糖是麦芽汁中的主要可发酵糖分。测试31株果实来源酿酒酵母菌株和工业菌株对这些糖分的代谢能力,分析其对啤酒发酵度的影响。试验结果表明,所有供试菌株都能快速代谢葡萄糖、果糖和蔗糖,都不能代谢麦芽三糖,而菌株同化和发酵麦芽糖的能力存在明显差异,差异系数分别为39.4%和33.9%;菌株的麦芽糖同化和发酵能力与真正发酵度存在强相关性,相关系数分别为0.84和0.80;果实来源菌株的总体麦芽糖同化、发酵能力及真正发酵度显著低于工业菌株(P<0.01)。选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。Glucose,fructose,sucrose,maltose,and maltotriose are the main fermentable carbohydrate in wort.In this study,wort glycometabolism by 31 Saccharomyces cerevisiae strains including fruit strains and industrial strains was observed and their effects on beer fermentation degree were investigated.The results were as follows： 1.Fast metabolism of glucose,fructose and sucrose could be achieved by all tested strains,however,the metabolism of maltotriose could be achieved by none of them,and there was significant difference in maltose assimilation and in maltose fermentation for different S.cerevisiae strains,coefficients of variation were as 39.4 % and 33.9 % respectively;2.There was strong correlations between maltose-assimilating and maltose-fermenting capability of S.cerevisiae strains and real degree of fermentation（RDF） of beer,the correlation coefficients were 0.84 and 0.80 respectively;3.The maltose-assimilating and maltose-fermenting capability of fruit S.cerevisiae strains was evidently weaker than that of industrial S.cerevisiae strains,besides,RDF was also lower for fruit S.cerevisiae strains（P0.01）.The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S.cerevisiae strains with high beer fermentation degree.

关 键 词：酿酒酵母 低糖啤酒 发酵度 麦芽糖 麦芽三糖 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]