啤酒发酵过程中有害菌对双乙酰含量影响的分析  

Influence of harmful bacteria on diacetyl content during beer brewing

作　　者：周生民[1] 焦健[1] 葛新霞[1] 王如如[1] 冯文红[1] 周广田[1] 

机构地区：[1]山东轻工业学院现代酿酒实验室,山东济南250353

出　　处：《中国酿造》2011年第10期158-159,共2页China Brewing

摘　　要：双乙酰是影响啤酒风味的重要因素。啤酒发酵过程中双乙酰含量先升高后下降。该文通过对啤酒发酵过程中有害菌对啤酒中双乙酰的影响,深入了解双乙酰含量的变化趋势。从生产的各个环节入手进行微生物的管理和控制,以保证啤酒的微生物安全,进而稳定啤酒的质量和风味。Diacetyl is an important factor which affects beer flavoring. Contents of diacetyl increases firstly and deceases followed during beer brew- ing. The changing trend of diacetyl was deeply studied by study on harmful bacteria during beer brewing. The producing of beer should establish microbial control monitoring system to keep the safety of microbial in beer and the quality and flavor of beer.

关 键 词：双乙酰 变化趋势 大肠杆菌 乳酸杆菌 

分 类 号：TS262.5[轻工技术与工程—发酵工程]