啤酒废酵母抽提物促进啤酒酵母发酵的研究  

Promotion of beer fermentation by yeast extract from waste beer yeast

作　　者：刘杰[1] 田小群 梁世中[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广州珠江啤酒集团有限公司,广东广州510308

出　　处：《中国酿造》2010年第10期29-32,共4页China Brewing

基　　金：广州市科技攻关项目(2006Z3-E0271);广州开发区重点科技攻关项目(2009Q-P001)

摘　　要：利用啤酒废酵母制备得到的酵母抽提物对啤酒酵母发酵性能的影响来检测所制酵母抽提物的品质,并与英国OXOID公司进口酵母粉进行对照分析。实验结果表明,添加酵母抽提物提高了啤酒酵母的起发速度、发酵效率和存活率,并增强了所制啤酒的缓冲能力、风味稳定性和抗氧化能力,且自制酵母抽提物促进啤酒酵母发酵的效果略优于OXOID酵母粉。The effect of yeast extract from waste beer yeast and OXOID company on beer yeast fermentation were compared. The results showed that the addition of self-made yeast extract could improve the beer yeast＇s initiating fermentation speed, fermentation efficiency and survival rate. In addition, it could enhance the beer＇s buffering ability, flavor stability and antioxidant activity, which was better than those of yeast extract from OXOID company.

关 键 词：酵母抽提物 啤酒废酵母 啤酒发酵 促进 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]