非巴氏杀菌精酿IPA啤酒微生物安全性的研究  

Effect of non-pasteurized on brewing IPA beer microbiological safety

作　　者：李丹 张晓勇 董小雷 LI Dan ZHANG Xiao-yong DONG Xiao-lei(Shandong Province, Key Laboratory of Microbial Engineering Bioengineering College, Qilu University of Technology, Jinan 25035)

机构地区：[1]齐鲁工业大学生物工程学院山东省微生物重点实验室,济南250353

出　　处：《食品科技》2017年第9期59-65,共7页Food Science and Technology

摘　　要：研究了啤酒花中苦味质对IPA啤酒的抑菌能力。利用添加四氢异-α-酸来衡量啤酒的苦味值的关系,将大肠杆菌、短乳杆菌和四片联球菌(足球菌)3种代表性啤酒有害菌作为试验用菌,测定苦味质对有害菌的生长和抑制情况。同时对该苦味值下成品IPA啤酒的理化指标、微生物稳定性和感官品评进行测定。结果表明,IPA啤酒的苦味值达到(50~80)IBU时杀菌效果最好,可以保持啤酒的新鲜度,对啤酒的风味物质破坏较小。The ability of hops bitterness in IPA beer to inhibit harmful bacteria was investigated. Determine the growth and inhibit of the harmful bacteria through measuring the bitterness of beer which from the tetrahydroiso-α-acid and choose the Escherichia coli, Lactobacillus brevis and Pediococcus damnosus for three typical beer spoilage bacteria as testing. Measured physiochemical indexes of product IPA beer, analyzing flavoring substances and microbial stability, and sensory evaluation. The results showed that the bacteriostasis of hops were satisfactory when the bitterness levels reach from 50 IBU to 80 IBU. The treated beer had better taste and keep beer freshness to the most and reduce the damage on beer flavoring substances.

关 键 词：四氢异-α-酸 苦味值 抑菌 生物稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]