全小麦啤酒酵母菌株的诱变育种及应用研究  

The Application and Mutation Breeding of Whole Wheat Beer Yeast Strains

作　　者：袁仲[1] 张百胜[1] 张慎举[1] 马绮云 陈柯羽 

机构地区：[1]商丘职业技术学院园林食品加工系,商丘476000 [2]河南府泉酒业有限公司,商丘476100

出　　处：《中国细胞生物学学报》2011年第4期379-384,共6页Chinese Journal of Cell Biology

基　　金：河南科技进步资助项目~~

摘　　要：采用10 Kev低能N^+注入啤酒酵母,经筛选获得一菌株Lz37,再用150 MPa超高压处理菌株Lz37,经双乙酰平板筛选获得一菌株Gy3,其凝聚性很强,适合于在小麦汁中发酵啤酒,其发酵度为66%～68%,双乙酰含量低于口味阈值,遗传稳定性良好。将Gy3酵母定为全小麦啤酒生产应用酵母,命名为商啤3号(Sp-03)。"SP-03"啤酒酵母菌株的各项生理及生产性能都较优良,特别是在全小麦芽啤酒的酿造中适用性较强,经过对发酵工艺等的调整,用其酿制的啤酒口感纯正、淡爽、柔和。Low energy N^＋ implantation using 10 Kev Saccharomyces cerevisiae by screening to obtain a bacteria Lz37, using ultra high pressure 150 MPa strains Lz37, screened by a plate of diacetyl bacteria Gy3, the cohesion was very strong, suitable for use in wheat beer fermented juice, the degree of fermentation was from 68% to 66%, diacetyl content below the taste threshold, genetic stability was good. Gy3 as whole wheat yeast beer yeast was named No.3 commercial beer （SP-03）. ＂SP-03＂ beer yeast strains of the physiological and production performance were relatively good, especially in the full-malt beer brewed in the applicability of strong, such as through the adjustment of the fermentation process, with its pure taste of beer brewed, cool light, soft.

关 键 词：离子注入 超高压处理 诱变育种 全小麦啤酒 酵母菌株 

分 类 号：TS262.5[轻工技术与工程—发酵工程]