检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:潘振奇 付冬梅 苑晓倩 王越[1] PAN Zhen-qi;FU Dong-mei;YUAN Xiao-qian;WANG Yue(School of Biology Engineering,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
机构地区:[1]大连工业大学生物工程学院,辽宁大连116034
出 处:《食品研究与开发》2021年第4期180-186,共7页Food Research and Development
基 金:辽宁省自然科学基金(20180550134)。
摘 要:啤酒花颗粒在加工、储存过程中可能会被微生物污染,从而增加了干加酒花工艺啤酒感染杂菌的风险。为研究啤酒花中微生物对啤酒发酵的影响,从常用的干加酒花颗粒中分离出3株Y1、Y2和Y4菌,根据形态学观察、生理生化鉴定和系统发育树,Y1菌被鉴定为Bacillus velezensis,Y2菌为Terribacillus saccharophilus,Y4菌为Bacillus sp.。按照酒花颗粒中菌落数,将Y1、Y2和Y4菌投放于啤酒中,发现这3株菌均能改变啤酒的风味,其中投放Y2菌时,啤酒总酸含量增加最多,达到了2.2 mL/100 mL,比空白组提高了32%。Y2菌使啤酒总醇增加了33.23%,总酯增加最多的是Y4菌,提高了54.23%。酒花中的Bacillus和Terribacillus均能提高啤酒生物胺,不同菌种影响也不尽相同。研究结果表明,在啤酒花颗粒中筛选到的微生物都是细菌,主要是Bacillus和Terribacillus,这些细菌在啤酒发酵液中的代谢能改变啤酒的风味和生物胺含量,说明酒花颗粒如果不经杀菌处理,干加酒花工艺对啤酒生物稳定性存在一定风险。The hop pellets might be contaminated by microorganism during processing and storage,thereby increased the risk of contaminating the dry adding hop process.In order to study the effect of hops microorganisms on beer fermentation,three strains of Y1,Y2 and Y4 were isolated from commonly used dried hop particles.According to morphological observation,physiological and biochemical identification and phylogenetic tree,Y1 was identified as Bacillus velezensis,Y2 was Terribacillus saccharophilus,Y4 was Bacillus sp..According to the number of colonies in hops,Y1,Y2 and Y4 were put into beer.It was found that all the three strains could change the flavor of beer.When Y2 was added,the total acid content of beer increased the most,reaching 2.2 mL/100 mL,which was 32%higher than the blank group.Y2 bacteria increased beer total alcohol by 33.23%,and Y4 strain increased the total ester most,which increased by 54.23%.Bacillus and Terribacillus in hops could increase beer biogenic amines,and the effects of different strains were not the same.The results showed that the microorganisms selected from the hop particles was bacteria,mainly Bacillus and Terribacillus.The metabolism of these bacteria in beer fermentation broth could change the flavor and biogenic amine content of beer.This showed that if hop granules was not sterilized,the dry adding hop process had certain risks to the biological stability of beer.
分 类 号:TS262.5[轻工技术与工程—发酵工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.63