| 抗老化啤酒酵母的选育 |
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| 引用本文： | 李崎,顾国贤,柏竹安,章克昌,潘学启. 抗老化啤酒酵母的选育[J]. 食品与生物技术学报, 1998, 17(4) |
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| 作者姓名： | 李崎 顾国贤 柏竹安 章克昌 潘学启 |
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| 作者单位： | 无锡轻工大学生物工程学院，青岛啤酒股份有限公司科研中心 |
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| 摘 要： | 以无锡轻工大学生物工程学院保藏的一株啤酒酵母为出发菌株，经紫外线诱变及蛋氨酸连续驯养后，选育得到一株抗老化性能较为优良的菌株Ｍ４．在１ｍ３发酵罐中的中试结果表明，与出发菌株相比，其羰基化合物（ＴＢＡ）含量降低１９．１％，谷胱甘肽（ＧＳＨ）含量增加２９．６％．在不改变其它生产条件的情况下，啤酒风味稳定性提高９２％，工业应用前景良好。
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| 关 键 词： | 啤酒酵母；诱变；蛋氨酸；谷胱甘肽；风味稳定性 |
Breeding of Anti Staling Brewing Yeast |
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| Li Qi Gu Guoxian Bai Zhuan Zhang Kechang. Breeding of Anti Staling Brewing Yeast[J]. Journal of Food Science and Biotechnology, 1998, 17(4) |
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| Authors: | Li Qi Gu Guoxian Bai Zhuan Zhang Kechang |
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| Abstract: | A brewing yeast strain was used as the original strain. A mutant strain M 4 with excellent anti staling ability was achieved after UV mutation and continuous domestication of methionine. Compared with the original strain, the content of carbonyl compound decreased by 19.1% while the glutathione content increased by 29.6% in the finish beer fermentated by M 4 in 1 m 3 fermentor, and the beer flavor stability was improved by 92% without changing any other process conditions. |
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| Keywords: | brewing yeast mutation methionine glutathione flavor stability |
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