低双乙酰啤酒酵母菌种的诱变及对啤酒酿造的影响  

Screening of brewer’s yeast with low yield of higher alcohols and the effect on beer brewing technology

作　　者：于洪梅[1,2] 赵寿经[1,3] 王妮[2] YU Hong-mei;ZHAO Shou-jing;WANG Ni(Faculty of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China;Faculty of food and biology,Changchun Vocational Institute of Technology,Changchun 130028,China;Faculty of Life Sciences,Jilin University,Changchun 130021,China)

机构地区：[1]吉林大学生物与农业工程学院,长春130022 [2]长春职业技术学院食品与生物学院,长春130028 [3]吉林大学生命科学学院,长春130021

出　　处：《吉林大学学报（工学版）》2021年第5期1919-1925,共7页Journal of Jilin University:Engineering and Technology Edition

基　　金：吉林省教育厅“十二五”科学技术研究项目(吉教科合字[2015]第457号);长春职业技术学院应用技术研究与开发项目(YY-2019C09);吉林省教育科学“十三五”规划2020年度课题项目(GH20597).

摘　　要：采用紫外线-超声波复合诱变方法选育啤酒酵母,并研究了其对啤酒酿造的影响。结果表明,通过该方法选育的低双乙酰啤酒酵母Y7,经过10代传代后,该菌种所酿啤酒的双乙酰等物质的含量均无显著差异(P>0.05),遗传性能稳定;与出发菌株相比,双乙酰含量差异性极显著(P<0.0001),降低了33.04%;通过诱变菌种Y7对啤酒酿造工艺及发酵周期的差异性研究得知,发酵指标与发酵周期差异性均极显著(P<0.0001),酒精度提高了2.2%,真正发酵度提高了3.6%,主发酵周期缩短将近1/3,啤酒企业应用诱变菌种Y7可极大地提高啤酒发酵力与抗杂菌能力,改善啤酒风味质量。By UV-sunlight and ultrasonic compound mutagenesis method was used to select beer yeast,and its influence on beer brewing was studied. The research shows that the optimum strain Y7 obtained by UV-sunlight and ultrasonic waves for compound mutagenesis and screening of beer yeast strains with lowdiacetyl production were genetically stable after 10 generations. Compared with the original microbe,there was no significant difference in the content of diacetyl and other substances in beer brewed by this strain(P>0.05).And the difference was significant(P<0.0001),and it can reduce the diacetyl account by 33.04%.And the alcohol content can be improved by 2.2%,and the fermentation degree was improved by 3.6%.The research on the difference of brewing technology and fermentation cycle of the mutant strain,shows that there were significant differences in fermentation index and fermentation cycle(P<0.0001),and the strain can greatly improve the beer fermentation capacity and the ability of anti-miscellaneous bacteria. The application of mutant strain Y7 in beer enterprises can greatly improve beer fermentation ability and resistance to miscellaneous bacteria,and improve beer flavor quality. And it can also improve the quality of beer flavor and shorten the main fermentation cycle by 1/3.

关 键 词：复合诱变 酵母 双乙酰 啤酒酿造 

分 类 号：TS262.5[轻工技术与工程—发酵工程]