引起啤酒酵母提前絮凝的麦芽微生物群落分析  

Microbiological analysis on premature yeast flocculation of malt

作　　者：赵丽[1] 李蓉 江晓路[1] 林艳 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266001 [2]青岛啤酒股份有限公司,青岛266000

出　　处：《生物加工过程》2011年第5期48-52,共5页Chinese Journal of Bioprocess Engineering

基　　金：海洋公益性行业科研专项经费资助项目(201105028-04)

摘　　要：对具有酵母提前絮凝现象(PYF+)和标准麦芽(PYF-)2种类型的麦芽进行微生物分离纯化。根据微生物形态学特征、生理生化特点以及对细菌的16S rRNA区域和真菌的ITS区域分析,共分离得到15株菌种,细菌8株,真菌7株。其中细菌中的成团泛菌、赫氏埃希菌及真菌中的大隐球酵母在PYF+麦芽上数量分别达到7.6×105、1.68×106和1.6×106个/g,显著高于PYF-麦芽,与啤酒酵母提前絮凝现象具有较大的相关性。The microorganism was isolated from two kinds of beer malt premature yeast flocculation （ PYF ＋, PYF ）. Based on morphological characteristics, 16S rRNA gene sequences for bacteria, ITS region gene sequences for fungi, a total of 15 strains were identified. Eight of them belonged to the family of bacteria, the rest ones were all fungi. The quantities of Pantoea agglomerans, Escherichia hermannii and Cryptococcus magnus on PYF ＋ malt were 7.6× 10^5, 1.68 × 10^6 and 1.6 × 10^6 CFU/g, respectively, they were significantly higher than that of PYF- malt and relevant to premature yeast flocculation.

关 键 词：真菌 微生物 酵母提前絮凝 

分 类 号：Q93-33[生物学—微生物学]