摘要
采用150MPa超高雎处理啤酒酵母，经双乙酰平板筛选获得一株菌Gy3，其凝聚性很强（本斯值1．3mL），适合于在小麦汁中发酵啤酒，其发酵度为66％～68％，遗传稳定性良好。生产试验结果表明：“SP-03”啤酒酵母菌株在全小麦芽啤酒的酿造中适用性较强，用其酿制的啤酒口感纯正、淡爽、柔和，整体口感风格为目前国内流行的淡爽柔和型，能够较好地适应当前消费者的口感需求。因而“SP-03”是一支生理及生产性能优良，基本上适用于全小麦芽啤酒生产的优良啤酒酵母菌株。
A mutant strain Gy3 yeast was obtained after treatment with 150MPa high pressure and screening with diacetyl plate. The strain had strong cohesiveness （Sri Lankan values=1.3ml） and is suitable for beer fermentation with wheat malt. Fermentation degree of the strain was 66%--68%, which was below the taste threshold. The strain has good genetic stability. Production test results showed that adaptability of beer yeast strain SP-03 is good in whole wheat malt brewing and the product has pure, cool light and soft taste, which fit well to type of domestic light cool soft beer and consumers taste. Strain SP-03, which has proper physical and productive characteristic, could be used in while wheat beer brewing.
出处
《中国酿造》
CAS
北大核心
2010年第12期33-37,共5页
China Brewing
基金
河南省科技进步项目(2006000009)
作者简介
袁仲（1967-），男，河南商丘人，副教授，主要从事食品加工与质量控制的教学与科研工作。
