超声波诱变选育低双乙酰啤酒酵母的研究  

On the Breeding of Beer Yeast for Low Diacetyl by Ultrasonic Irradiation

作　　者：王庆权[1] 朱春杰[1] 

机构地区：[1]江苏食品药品职业技术学院健康学院,江苏淮安223003

出　　处：《江苏调味副食品》2017年第4期28-31,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：降低啤酒酵母的双乙酰的合成水平,可缩短啤酒发酵周期,提高生产效率。为获得低双乙酰生成量的菌株,本研究对出发菌株S.Cerevisiae SH进行超声波诱变处理,通过苯磺隆抗性初筛和发酵复筛,筛选到4株发酵6 d的双乙酰生成量低于阈值(0.15 mg/L)的突变株,其中突变株SH-8的双乙酰生成量为0.092 mg/L,相比于出发菌株降低了61.8%。研究表明,突变株保持了出发菌株的优良性状并具有良好的遗传稳定性。Reducing the level of synthesis of diacetyl in beer increase the production efficiency. In this work, the original yeast can shorten the beer fermentation period and strain, S. cerevisiae SH, was treated by ultrasonic irradiatiopn to obtain strains producing low yield of diacetyl. 4 mutant strains were screened by prescreening with the resistance of tribenuron-methyl and the second screening with fermentation. The diacetyl yields of the 4 mutant strains were lower than the threshold value （0. 15 mg/L） after 6 days of fermentation. 1 mutant strain, S. cerevisiae SH-08, only produced 0. 092 mg/L diacetyl, investigations indicated that the fermentation characteristics strain. Besides, the genetic stability was good. 61.8% lower than that of original strain. Further of mutant strains were as good as those of original

关 键 词：啤酒酵母 双乙酰 超声波诱变 

分 类 号：TS262.5[轻工技术与工程—发酵工程]