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当前位置: 首页 > 文章 > 一株优良啤酒酵母的筛选及其生产性能试验 浙江大学学报(农业与生命科学版) 1999 (6)
Position: Home > Articles > Screening of production trait test of a brewer's yeast strain Journal of Zhejiang University (Agriculture and Life Sciences) 1999 (6)

一株优良啤酒酵母的筛选及其生产性能试验

作  者：
郑晓冬;何国庆;王友永;尹原明;胡政
单  位：
浙江大学食品科技系
关键词：
啤酒酵母;发酵力;双乙酰
摘  要：
将本实验室保藏的酵母菌株ZAU1 进行分离得到了若干菌株,对其中的9 个菌株进行了发酵度、双乙酰还原能力、凝聚性、糖发酵能力及热死灭温度的研究。发现其中有一菌株且发酵力强,双乙酰还原速度快、凝聚力适中。于是对该酵母菌进行了生产性能试验。试验中,每天降糖速度2 °Bx 左右,发酵7 d 后,双乙酰降至0.04 m g/L。发酵过程中双乙酰峰值最高仅0.15 m g/L,外观发酵度达 84.1% 。用该酵母生产出的啤酒口味纯正,酒花香气突出,有爽口的苦味和杀口感,适合消费者口味。
译  名：
Screening of production trait test of a brewer's yeast strain
作  者：
ZHENG Xiao dong, HE Guo qing, WANG You yong, YIN Yuan ming, HU Zheng (The Dept. of Food Science and Technology, Zhejiang Univ., Hangzhou 310029, China) . Journal of Zhejiang University (Agric. & Life Sci.), 1999,25(6):599
关键词：
beer yeast; fermenting force; diacetyl
摘  要：
The fermenting force, capacity of return diacetyl , flocculation and sugar fermentation and killing temperature of nine strain were screened. A strain, named ZAU110, was selected as an outstanding one. It was found that the fermenting force of ZAU110 was good, the reduction speed of diacetyl was quick and flocculation was suitable. When fermenting for 7 days, the diacetyl could be down to 0.04 mg/L. The highest diacetyl concentration was 0.15 mg/L and the attenuation apparent degree could reach 84.1%. The flavor taste, beer flower fragrance of the beer produced by the brewer's yeast strain were nice and it had refreshing bitter which is to the taste of consumer.

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