啤酒相关微生物对异构啤酒花提取物的耐受性  

Tolerance of Beer-Associated Microorganisms to Isomerized Hop Extracts

作　　者：王啸尘 牟宏 孙少康 刘津尚 徐恒远 王玉[1] 宋家麟 聂聪[1] 张浩军[1] WANG Xiaochen;MU Hong;SUN Shaokang;LIU Jinshang;XU Hengyuan;WANG Yu;SONG Jialin;NIE Cong;ZHANG Haojun(Qilu University of Technology(Shandong Academy of Sciences)School of Bioengineering,Jinan 250353,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353

出　　处：《酿酒》2022年第5期73-77,共5页Liquor Making

摘　　要：实验研究了三种市售异构酒花提取物对酿造相关微生物的生长抑制作用及对啤酒稳定性的影响。结果表明,异构酒花提取物对啤酒酿造有害微生物均有抑制作用,但对酿酒酵母影响较小,且其抗菌能力为六氢异α-酸>二氢异α-酸>四氢异α-酸。在后续的模拟酿造试验中,我们发现其不仅能防止啤酒变质,还能够提高泡持性,增强非生物成分的稳定性。The inhibitory effects of three commercially available isomeric hops extracts on the growth of brewing related microorganisms and the stability of beer were studied.The results showed that the isomeric hops extract had inhibitory effect on harmful microorganisms in beer brewing,but had little effect on Saccharomyces cerevisiae(DM303),and its antibacterial ability was hexahydro iso-α-acids>tetrahydro iso-α-acids>dihydro iso-α-acids.In the follow-up simulation brewing experiment,we found that it can not only prevent beer deterioration,but also improve the foam retention and enhance the stability of abiotic components.

关 键 词：异构酒花提取物 抑菌作用 酿造有害微生物 非生物成分 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]