茅台镇酱香型白酒酿造环境中真菌菌群多样性分析

采用高通量测序技术结合数理统计软件分析方法，系统研究茅台镇酱香型白酒不同酿造轮次生产环境中的真菌菌群结构及特征。7 个轮次中共检测到4 个真菌门、212 个真菌属。根据各菌门、属的相对丰度，子囊菌门（Ascomycota）和担子菌门（Basidiomycota）是茅台镇酱香型白酒酿造环节中各酿造轮次的优势菌门，节担菌属（Wallemia）、复膜孢酵母属（Saccharomycopsis）为各轮次绝对优势真菌属。不同轮次环境样品中真菌组成结构的相似度较高，但其各轮次标志性真菌属存在差异。7 个酿造轮次共有相同真菌属56 个，在各轮次占主导地位，特征性真菌属在各轮次当中相对丰度和占比较小但种类丰富。Ascomycota最强节点为德巴利酵母属（Debaryomyces），Basidiomycota最强节点为红酵母属（Rhodotorula）。本研究揭示了茅台镇酱香型白酒不同酿造轮次环境中真菌菌群结构及其特征，为深入研究酱香型白酒酿造机理以及对酿造环境中微生物结构的解析提供了参考依据。     

浅谈新形势下如何在公寓里开展思想教育工作

高校公寓的社会化管理,不但改变了传统校园管理模式,而且给高校学生思想工作、公寓管理工作带来了新的挑战。如何把党建工作渗入到公寓,做好住公寓学生的思想政治工作,是高校公寓管理工作的一个新课题。     

Molecular and biochemical aspects of Brettanomyces in brewing

Brettanomyces is a semi‐domesticated yeast that is a crucial component of lambic beers and is increasingly attracting the attention of the brewing industry. Brettanomyces display Saccharomyces‐like features, such as a positive Crabtree effect, ethanol synthesis and tolerance to harsh environments. Additionally, Brettanomyces exhibit β‐glucosidase and esterase activities, the production of phenolic compounds and tetrahydropyridines, together with the ability to ferment dextrins and breakdown cellobiose from wooden casks. Although the importance of Brettanomyces species is documented in the production of different beer styles, the molecular and biochemical features of these species required for brewing are poorly understood. Therefore, this work reviews the current knowledge of the molecular biology and biochemistry underlying the performance of Brettanomyces in the brewing industry. © 2019 The Institute of Brewing & Distilling     

Brewer’s spent grain as a functional ingredient for breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and a_w progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.     

白酒酿造机械化新工艺设备系统的实践

介绍了白酒酿造机械化新工艺的原理、设备选型、系统配置和实例及自动化控制在其中的应用,并展望了未来应用前景。     

Reduced acetaldehyde production by genome shuffling of an industrial brewing yeast strain

High levels of acetaldehyde produced by yeast during fermentation can be of concern to product quality. A novel approach, based on genome shuffling, was applied to reduce the production of acetaldehyde by industrial brewing strain YS86. Four isolates with different impacts of acetaldehyde concentration were obtained from populations generated by ultraviolet irradiation and nitrosoguanidine mutagenesis. These yeast strains were then subjected to recursive pool‐wise protoplast fusion. A strain library that was likely to yield positive colonies was created by fusing the lethal protoplasts obtained from both UV irradiation and heat treatments. After two rounds of genome shuffling, a recombinant YSF2–9 strain produced less acetaldehyde than wild‐type strain YS86, by 64.5 and 66.2% in laboratory and pilot plant fermentations, respectively. The shuffled yeast strain YSF2–9 was genetically stable and may have a potential application in brewing industry for managing acetaldehyde in beer. Copyright © 2017 The Institute of Brewing & Distilling     

Using Faster Gas Chromatography Analyses in Brewing Analytics

Dominant trends in analytical chemistry include miniaturization in sample preparation techniques and faster run times to provide high‐throughput screening, fast process monitoring and fast method development. This study focused on the application of narrow bore gas chromatographic capillary columns, 0.18 mm internal diameter, for brewing analyses. On these capillary columns, faster analyses could be performed compared to conventional GC capillary columns using 0.32 to 0.53 mm internal diameters. The robustness of the state‐of‐the‐art faster capillary gas chromatography, without compromising resolution, has been demonstrated with the analyses of beer flavour compounds such as lower and higher alcohols, esters and other volatile compounds such as acetaldehyde and dimethyl sulphide in beer. These methods were able to reduce sample run times by 60%.     

Application of Unconventional Raw Materials and Procedures in Wort Production*

This paper deals with investigations of wort production by the application of unmalted raw material — native barley as a partial substitute for malt in grist. This adjunct was differently treated: (1) thermal decomposition, (2) enzymic decomposition by the addition of commercial enzyme “Termamyl”, and (3) hydrothermic decomposition i.e. extruding. Native barley prepared by these methods was added in proportions up to 70% of the grist, without the addition of exogenous enzymes. Experiments were carried out on a laboratory scale by using an infusion mashing procedure for wort production. The results obtained indicated that the application of native barley as the adjunct, gelatinised by heat treatment gave good results up to 10% as malt substitute. Larger amounts of barley gelatinised by heat treatment decreased extract yields. Malt substitution with pretreatment of barley with enzyme did not produce satisfactory results. Worts had reduced levels of extract and soluble nitrogen, which were insufficient for the production of high quality beer. Application of barley flakes in quantities up to 50% produced wort which had good analytical quality parameters.     

Malting for Brewhouse Performance*

In many instances brewhouse performance cannot be predicted from a finished malt specification. This is particularly so for factors such as lautering, yeast performance, filtration and head character. There are two aspects involved in improving the brewing performance of malt. Firstly, an understanding of the malt characteristics affecting particular aspects of the brewing process and secondly an understanding of how the malting process affects or can be controlled to optimise these characteristics and thus their performance. In this work the relationship between barley variety, steeping pattern, malt quality and brewing performance is investigated. Six different barley varieties were micromalted in a Seeger micromalting unit under four different steeping regimes. Sub-samples were taken at intervals during steeping for enzyme analysis and measurement of water distribution. Following steeping, the samples were germinated and kilned using standard micromalting conditions. Finished malts were analysed by standard EBC methods for routine malt quality parameters including apparent attenuation limit. Worts were tested for total β-glucan content, β-glucan molecular weight distribution, filter plugging potential and carbohydrate levels. A sub set of malt samples were then micro-brewed and tested for β-glucan molecular weight (MW) distribution, beer filterability and foam stability.