弱絮凝性下面啤酒酵母菌株的选育  

Breeding of Saccharomyces pastorianus with weak flocculation

作　　者：刘小航 阮玉磊 宿萌 付晓芬 贺秀丽 郭立芸 武晓乐 郭学武[1,2] 肖冬光[1,2] 陈叶福[1,2] LIU Xiaohang;RUAN Yulei;SU Meng;FU Xiaofen;HE Xiuli;GUO Liyun;WU Xiaole;GUO Xuewu;XIAO Dongguang;CHEN Yefu(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Key Laboratory of Fermentation Microbiology of Ministry of Education(Tianjin University of Science and Technology),Tianjin 300457,China;Technology Center of Beijing Yanjing Beer Co.Ltd.,Beijing Key Laboratory of Beer Brewing Technology,Beijing 101300,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]工业发酵微生物教育部重点实验室(天津科技大学),天津300457 [3]北京燕京啤酒股份有限公司技术中心,啤酒酿造技术北京市重点实验室,北京101300

出　　处：《食品与发酵工业》2022年第15期47-54,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFC1604103)。

摘　　要：在啤酒工业中,啤酒酵母的絮凝特性是决定啤酒高质量生产的重要因素之一。下面啤酒酵母菌株L-1应用于大生产存在酵母悬浮稳定期较短等问题,导致发酵不彻底,影响了最后的啤酒风味质量。基于此,该研究以菌株L-1为出发菌株,进行常压室温等离子体诱变并对诱变菌株进行初筛和二轮复筛,获得了絮凝性减弱且遗传稳定性能较良好的3株目的菌株179、293和361,其絮凝能力分别降低了6.67%、6.67%和5.56%,死亡率分别降低了31.21%、34.57%和16.93%,对应的发酵液中乙醛含量分别降低了19.53%、19.17%和15.83%,同时其消耗碳源、α-氨基氮、产酒精能力等指标均有所提高,主要高级醇含量无明显变化。这些菌株的获得在啤酒工业生产中具有一定的实际应用潜力。In beer industry,the flocculation properties of Saccharomyces pastorianus is one of the important factors affecting the production of beer.In the application of Saccharomyces pastorianus L-1 in large-scale production,problems such as short yeast suspension stability period and high mortality rate of reused yeast mud existed,resulting in incomplete fermentation,thus affecting the reduction of undesirable flavor substances and the final beer flavor quality.Therefore,L-1 was used as the starting strain to perform atmospheric and room temperature plasma(ARTP)mutagenesis and the mutagenic strains were screened for the first and second screening.Three target strains 179,293,and 361 with weakened flocculation and good genetic stability were obtained.The flocculation capacity was reduced by 6.67%,6.67%,and 5.56%respectively,the mortality rate was reduced by 31.21%,34.57%,and 16.93%respectively,and the corresponding acetaldehyde content in the fermentation broth was reduced by 19.53%,19.17%,and 15.83%.Indexes such as carbon source consumption,α-amino nitrogen,and alcohol production capacity had all been improved,and the content of major higher alcohols has not changed significantly.The acquisition of these strains has certain practical application potential in the production of beer industry.

关 键 词：啤酒酵母 絮凝能力 死亡率 常压室温等离子体 风味物质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]