低产乙酸啤酒酵母菌株A12的选育及中试  

Screening of Low Acetic Acid Brewer's Yeast Strain A12 and Its Pilot Fermentation

作　　者：张菡[1] 张彦青[2,3] 陈慧[1] 童军茂[1] 王异静[2] 高家明[4] 

机构地区：[1]石河子大学食品学院 [2]中国食品发酵工业研究院,北京100027 [3]天津科技大学,天津300457 [4]中国工业经济联合会,北京100083

出　　处：《食品与发酵工业》2011年第1期32-36,共5页Food and Fermentation Industries

基　　金："十一五"国家科技支撑计划项目(No.2008BAI63B06)

摘　　要：以啤酒酿造生产菌株啤酒酵母JM-36为出发菌株,用甲基磺酸乙酯(EMS)诱变,用含浅蓝菌素的麦芽汁琼脂平板分离抗浅蓝菌素的突变株,在低温下发酵,以发酵液的乙酸、双乙酰、乙醛、高级醇、发酵度和凝聚性为筛选指标,得到1株发酵特性优良的菌株A12。以13°BX麦芽汁为培养基,用100L发酵罐在10℃下发酵14d,菌株A12发酵液的发酵度为68.2%,乙酸、双乙酰、乙醛和高级醇的含量分别为62.3mg/L、0.081mg/L、5.321mg/L和76.43mg/L。菌株A12的主要发酵特性优良且稳定,啤酒口感良好。After treatment with ethyl methane sulfonate （EMS） and separation with cerulenin wort agar plate, several cerulenin resistant mutants were obtained from Saccharomyces cerevisiae JM -36 for beer brewage production. Among the mutants, fermented degree of mutant A12 was 68.2% , the content of acetic acid, diacetyl, acetaldehyde and total higher alcohols were respectively 62.3, 0. 081, 5. 321 and 76.43 mg/L under the conditions of 100 L fermentor with 100L 13°Bx wort at 10℃ for 14 days. The sensory evaluation of the beer produced by the mutant strain A12 was nice. The fermentated properties of the mutant A12 were relatively stable. A12 is of well applied prospect on the beer brewing.

关 键 词：酿酒酵母 EMS诱变 乙酸 浅蓝菌素 

分 类 号：TS262.5[轻工技术与工程—发酵工程]