摘要
高级醇是啤酒酵母在啤酒酿造过程中代谢产生的,是啤酒风味物质的重要组成部分。适量的高级醇能赋予啤酒独特的香味,但其含量过高或者过低都会影响啤酒的质量。该文重点综述啤酒酵母中高级醇的生成途径、关键基因、代谢调控机理及选育低产高级醇优良菌株的主要方法,为适当降低啤酒中高级醇含量,进而推动啤酒行业的健康发展提供理论基础。
Higher alcohols,an important part of beer aroma components are produced by beer yeast in the brewing process,An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing beer quality. The metabolism pathway,key genes,metabolic regulation mechanism of higher alcohols in saccharomyces cerevisiae and the main methods for breeding yeast strains with low yield of higher alcohols were reviewed,which provides theoretical basis for reducing the content of higher alcohols in beer and promoting the healthy development of beer industry.
作者
冯鹏鹏
孙丽静
肖冬光
谢鑫
宋富
张翠英
FENG Peng-peng;SUN Li-jing;XIAO Dong-guang;XIE Xin;SONG Fu;ZHANG Cui-ying(State Key Laboratory Nutrition and Safety,Key Laboratory of Fermentation Microbiology of Ministry of Education,Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,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)
出处
《食品研究与开发》
CAS
北大核心
2021年第8期153-159,共7页
Food Research and Development
基金
国家自然科学基金项目(31471724)
天津市应用基础与前沿技术研究计划(重点项目)(14JCZDJC32900)。
关键词
高级醇
风味物质
代谢调控
啤酒酵母
健康
higher alcohols
aroma components
metabolic regulation
beer yeast
healthy
作者简介
冯鹏鹏(1993-),男(汉),硕士,研究方向:发酵工程;通信作者:张翠英(1979-),女(满),教授,博士,研究方向:现代酿造技术。
