| 啤酒酵母自溶的危害及其影响因素 |
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| 引用本文： | 牛建兴,王嘉林. 啤酒酵母自溶的危害及其影响因素[J]. 酿酒科技, 2011, 0(12): 73-75,78 |
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| 作者姓名： | 牛建兴 王嘉林 |
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| 作者单位： | 青岛科技大学化工学院生物工程系,山东青岛,266042 |
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| 摘 要： | 酵母是啤酒发酵的灵魂,因此酵母的好坏对啤酒发酵起到至关重要的作用。酵母自溶是酵母死亡后,胞内物质释放的过程。啤酒发酵过程中酵母发生自溶是不可避免的。从细胞、非生物因素、生物因素3个角度论述了影响酵母自溶的因素。
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| 关 键 词： | 酵母自溶 细胞 非生物因素 生物因素 |
The Hazards and Influencing Factors of Beer Barm Autolysis |
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| NIU Jianxing and WANG Jialin. The Hazards and Influencing Factors of Beer Barm Autolysis[J]. Liquor-making Science & Technology, 2011, 0(12): 73-75,78 |
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| Authors: | NIU Jianxing and WANG Jialin |
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| Affiliation: | NIU Jianxing and WANG Jialin(Bioengineering Department of Chemical Engineering College of Qingdao Science & Technology University,Qingdao,Shandong 266042,China) |
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| Abstract: | Beer barm is the soul for beer fermentation and barm quality plays vital important roles in beer fermentation. Barm autolysis refers to the process of the release of intracellular substances aider the death of barm cells. Barm autolysis is inevitable in beer fermentation. In this paper, the factors influencing barm autolysis were discussed from the angle of cells, non-biological factors, and biological factors. |
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| Keywords: | barm autolysis cell non-biological factors biological factors |
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