化学诱变选育低双乙酰啤酒酵母菌株的研究  

Study on Chemical Mutation of Selected Strain of Saccharomyces Carlsbergensis FB

作　　者：唐晓达[1] 张秀丽[1] 魏文铃[1] 刘月英[1] 刘进文[1] 

机构地区：[1]厦门大学生命科学学院,厦门361005

出　　处：《食品科学》2003年第11期81-83,共3页Food Science

摘　　要：通过EMS诱变,从啤酒酿造生产菌株啤酒酵母(Saccharomyces carlsbergensis)FB中筛选分离得到一株发酵液中双乙酰含量优于亲株的新菌株FB-E1。以120Bx麦芽汁为培养基,用内装300ml麦芽汁的500ml三角瓶于12℃下发酵,发酵8d后发酵液中双乙酰含量比亲株降低了42.7%。该菌株的其它发酵性能的测定结果表明其保持了亲株的优良性状,且遗传性状稳定。After mutation with EMS (ethyl methane sulfonate), a Saccharomyces carlsbergensis strain FB-E1 was selected fromoriginal strain FB, a strain for beer brewage production. The diacetyl content in the fermented liquid during the fermentation wasinvestigated in 500ml flask with 300ml 120Bx wort at 11℃. After 8d, the diacetyl content in the fermented liquid of FB-E1 was0.0706mg/L, 42.7% lower than that of its original strain A (0.1233mg/L). The results showed that flocculence and fermentationrate of strain FB-E1 were kept just as good as the original strain FB.

关 键 词：化学诱变选育 啤酒酵母 双乙酰 发酵性能 FB-E1 

分 类 号：TS261.11[轻工技术与工程—发酵工程]