紫外诱变筛选高耐性低产高级醇优良啤酒酵母及其高浓发酵后啤酒风味的研究  

Research on Screening Osmophilic and High Alcohol and Low Productive Higher Alcohols Beer Yeast through Ultraviolet Mutagenesis and Its Flavor after High Concentration Fermentation

作　　者：凌猛[1] 曹磊[1] 祖国仁[1] 

机构地区：[1]大连工业大学,生物工程学院,大连116034

出　　处：《食品工业》2011年第6期9-12,共4页The Food Industry

摘　　要：以啤酒酵母泥X为出发菌株,经筛选,得到高耐渗,高耐酒精的酵母菌Y,并与以诱变得到高耐性低产高级醇菌株MS-5,经研究发现些菌株在高耐性发酵条件下能有效降低高级醇含量。对该菌株在28°P麦芽汁培养基中的发酵性能和发酵终止时啤酒的风味物质含量进行分析,与出发菌种X及菌株Y作对比,菌株MS-5更适合于高浓酿造。Taking beer yeast X as the starting strain, screening and obtaining osmophilic and high alcohol resistant beer yeast Y, through mutagenesis obtaining osmophilic and high alcohol resistant and low productive higher alcohols strain MS-5.By studying, we find out that these strains can efficiently reduce the content of higher alcohols under osmophilic and high alcohol resistant circumstance. And analyzing the fermenting orooertv and the content of the flavor substance of this strain in 28°P malt mediun when fermentation is over, comparing the starting strain X with strain Y, coming to the conclusion that strain MS-5 is more suitable for high gravity brewing.

关 键 词：啤酒酵母 紫外诱变 耐渗性 耐酒精 高浓发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]