共查询到20条相似文献,搜索用时 0 毫秒
1.
Eduardo J. Pires José A. Teixeira Tomás Brányik Manuela Côrte‐Real Tiago Brandão António A. Vicente 《Journal of the Institute of Brewing》2014,120(4):486-494
The current work assessed a new immobilized cell reactor system throughout a long‐term (54 days) continuous primary fermentation of lager‐type wort of high specific gravity. The experiment was performed in a 4 L airlift bioreactor and immobilization of biomass was attained solely by flocculation. Despite the constant liquid agitation and washout of biomass, up to 53 g dry wt/L of yeast remained immobilized in the system. Two types of beer were produced without interrupting the reactor, based on two types of wort: a Pilsener type with high specific gravity of 15.6 ± 0.3°P; and a dark lager wort with specific gravity of 14.4 ± 0.03°P. Even during the inlet of high gravity wort, the desired attenuation was achieved without the need for either recirculation or an auxiliary second stage bioreactor. The specific saccharide consumption rate was kept around 7.9 ± 0.4 g/L/h and ethanol productivity oscillated at 3.36 ± 0.2 g/L/h for nearly a month. During this period the volumetric productivity of the current bioreactor reached 1.6 L beer/L/day. The green beers produced from the Pilsener and dark lager worts met the standards of regular finished primary beer fermentation. The productivity of diacetyl through the entire experiment could be correlated to the free amino nitrogen consumption rate. Copyright © 2014 The Institute of Brewing & Distilling 相似文献
2.
Eduardo J. Pires José A. Teixeira Tomás Brányik António A. Vicente 《Journal of the Institute of Brewing》2014,120(4):500-506
Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reach the large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilization is one of the major drawbacks in the technology. This work suggests that yeast flocculation could address biomass immobilization in a gas‐lift reactor for the continuous primary fermentation of beer. Nearly 25 g dry wt L?1 of yeast was flocculated in the reactor before interruption of the fermentation. Stable sugar consumption and ethanol production (4.5% alcohol by volume) from an 11°P wort was evidenced. The key esters and higher alcohols measured in the young beer met the standards of a finished primary beer fermentation. Copyright © 2014 The Institute of Brewing & Distilling 相似文献
3.
泡沫陶瓷固定化酵母细胞啤酒连续主发酵工艺 总被引:1,自引:0,他引:1
采用泡沫陶瓷固定化酵母细胞,并对其应用于啤酒连续主发酵进行了实验研究,获取了优化的工艺条件:发酵温度16℃,稀释率0.044h-1。在此工艺条件下,实际测得浓度降低为7.09%,嫩啤酒双乙酰含量为0.144mg/L。嫩啤酒主要理化指标的测定结果表明:采用固定化酵母细胞啤酒主发酵工艺不会对啤酒质量造成影响。 相似文献
4.
5.
6.
7.
8.
9.
Abstract We studied the influence of immobilised yeasts on fermentation parameters and beer quality using a continuous gas‐lift bioreactor system with Saccharomyces warum entrapped in calcium pectate beads. The higher the amount of biomass, the shorter the fermentation time. At an immobilised biomass volume to wort ratio of 0.35:1 (v/v), productivity began to fall and the specific rate of saccharide utilisation decreased. The optimum level for productivity and beer quality was obtained at the ratio of 0.27:1 (v/v) biocatalyst volume to the wort volume. Beer with suitable flavour, low level of diacetyl (less than 0.1 mg/1) and an optimum ratio of the higher alcohols to esters content (4.53:1) has been produced with a residence time of 13.16 h and maximum specific rate of saccharide utilisation of I.106 g/g.h. Except for higher nitrogen and lower amyl alcohols contents, the parameters characterising the beer quality produced in this bioreactor were close to the parameter values of classically produced beer. 相似文献
10.
11.
Yoshida S Hashimoto K Shimada E Ishiguro T Minato T Mizutani S Yoshimoto H Tashiro K Kuhara S Kobayashi O 《Yeast (Chichester, England)》2007,24(7):599-606
It has been proposed that bottom-fermenting yeast strains of Saccharomyces pastorianus possess at least two types of genomes. Sequences of genes of one genome [S. cerevisiae (Sc)-type] have been found to be highly homologous (more than 90% identity) to S. cerevisiae S288C sequences, while those of the other [Lager (Lg)-type] are less so. To identify and discriminate Lg-type from Sc-type genes expressed during lager beer fermentation, normalized cDNA libraries were constructed and analysed. From approximately 22 000 ESTs, 3892 Sc-type and 2695 Lg-type ORFs were identified. Expression patterns of Sc- and Lg-type genes did not correlate with particular cell functions in KEGG classification system. Moreover, 405 independent clones were isolated that have no significant homology with sequences in the S288C database, suggesting that they include the bottom-fermenting yeast-specific (BFY) genes. Most of BFY genes have significant homology with the S. bayanus genome. 相似文献
12.
13.
固定化酵母应用于酵母工序大生产试验研究 总被引:1,自引:0,他引:1
介绍了固定化酵母应用于酵母工序大生产的试验过程。结果表明,酒固定化酵母具有传统酵母的发酵能力,其含酒精高于传统酵母0.05%加.1%;以麦芽、玉米为混合原料的发酵周期为40h-50h,以瓜干为原料的发酵周期为45h-50h,产酒精能力8%-11%。并提出了该技术的优点和不足之处。 相似文献
14.
以芦荟为原料,利用酵母菌发酵芦荟汁成为低酵度的饮料。对加入防腐剂H2SO3后不同的接种时间,加入糖量和不同酵母菌种等因素对发酵产品质量作了初步探讨,确定了发酵芦荟汁饮料的工艺参数。 相似文献
15.
《食品工业科技》2013,(01):168-170
使用山毛榉木片和多孔陶瓷作为固定酵母的载体,对这两种载体在固定化连续后发酵中的固定化效果以及生产的啤酒的各项指标进行比较和研究。结果表明,与多孔陶瓷相比,山毛榉木片固定化酵母的量、达到饱和时速率分别高出31.2%、45.4%,且牢固程度较优。分别以山毛榉木片与多孔陶瓷作为载体,后酵生产的啤酒中双乙酰含量差异显著(p<0.05),其余指标差异不显著(p>0.05)。风味物质中,乙醛、甲酸乙酯、乙酸乙酯、正丙醇、异丁醇、乙酸异戊酯、异戊醇的差异显著(p<0.05),其余风味物质的差异不显著(p>0.05)。氨基酸含量中,酪氨酸、亮氨酸的含量差异不显著(p>0.05),其余氨基酸含量差异性显著(p<0.05)。 相似文献
16.
为了筛选酸乳发酵中与保加利亚乳杆菌优良共生的酵母菌。以保加利亚乳杆菌单菌发酵酸乳为对照,将前期从新疆、西藏和青海等地区传统自制乳制品中分离的27株酵母菌株分别和保加利亚乳杆菌混菌发酵制备酸乳,通过比较凝乳时间、感官特性、质地特性、后酸度、粘度、持水力、乙醛和双乙酰含量等特征,筛选酸乳发酵中与保加利亚乳杆菌优良共生的酵母菌株;基于26S D1/D2区和ITS1序列鉴定菌株。结果显示:27株酵母菌株均没有明显促进凝乳作用,9株菌混菌发酵酸乳在感官评价得分较高(80分以上),其中菌株\ 相似文献
17.
建立高效液相色谱-蒸发光散射检测器法(HPLC-ELSD)测定酵母菌株发酵液中多元醇含量的方法。采用Agilent Hi-plexCa色谱柱(7.7 mm×300 mm,8 μm),以纯水为流动相,流速0.5 mL/min,蒸发光散射检测器(ELSD)为检测器;柱温为70 ℃,进样量为4 μL。结果表明,5种多元醇在0.8~6.0 mg/mL质量浓度范围内与峰面积呈良好的线性关系(相关系数R均≥0.996);精密度实验结果相对标准偏差(RSD)均<5%,平均回收率为96.73%~100.46%,表明该方法灵敏度高,重现性良好,准确度高,可用于发酵液中5种多元醇的检测。以酱香型白酒酿造过程中大曲和酒醅分离的酵母为研究对象,运用该方法在酵母发酵液中检测到5种多元醇。 相似文献
18.
19.
啤酒酵母突变株发酵性能比较及随机扩增多态DNA分析 总被引:3,自引:2,他引:3
对9株啤酒酵母菌种及经过诱变获得的突变株进行了发酵试验,比较了不同菌株的发酵能力、产高级醇能力、双乙酰还原能力以及菌株稳定性。同时利用随机引物对不同啤酒酵母株的基因组DNA进行了随机扩增多态DNA(RAPD)分析,比较不同突变株之间基因组的分子差异。结果表明:不同酵母发酵14d后外观发酵度在72.3%-76.8%,其中酵母YZB具有较高的发酵能力,最终发酵产物的高级醇含量最低,双乙酰峰值最低为0.36mg/L,而酵母Y1110最终发酵产物的高级醇含量最低为67.4mg/L,但双乙酰峰值达0.41mg/L,后酵结束后这2株酵母的双乙酰均可降至0.1mg/L以下。菌株稳定性实验结果表明,在传代7次以后和第1代的主要性能没有明显变化。利用随机引物OPG-5对不同酵母的基因组进行RAPD分析,酵母Y1110、YZB和YZD可以通过特异的扩增谱带区别于其它菌株,该结果为啤酒酵母特异的分子标记奠定了基础。 相似文献
20.
研究分别考察添加三种碱性氨基酸:精氨酸(Arg)、赖氨酸(Lys)、组氨酸(His)与支链氨基酸:缬氨酸(Val)、亮氨酸(Leu)、异亮氨酸(Ile)对24 °P高浓酿造过程中酵母发酵性能及啤酒风味的影响。结果表明,六种氨基酸的添加可促进酵母生长并提高活细胞率,显著提高麦汁发酵度及乙醇产量。其中,添加Val、Leu与Arg的高浓麦汁发酵性能较好,与对照组相比,发酵结束时总CO2失质量分别为92.4 g/L、92.7 g/L与91.2 g/L;发酵度极显著提高(P<0.01),分别为83.65%、82.95%和82.93%;乙醇产量极显著提高(P<0.01),分别为11.97%(V/V)、11.90%(V/V)和11.83%(V/V)。添加Arg可显著提高酵母总细胞数(1.64×108 cells/mL)(P<0.05),His、Val与Leu的添加对风味物质影响较大,可提高啤酒的醇酯比,其中,Val的添加可显著提高异丁醇含量(P<0.05),降低总酯含量;Leu的添加则可同时提高异戊醇及乙酸异戊酯的含量。 相似文献