| 啤酒酵母提前絮凝的研究进展 |
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| 引用本文： | 陆健,商曰玲,孙军勇,蔡国林. 啤酒酵母提前絮凝的研究进展[J]. 食品与生物技术学报, 2015, 34(5): 449-455 |
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| 作者姓名： | 陆健 商曰玲 孙军勇 蔡国林 |
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| 作者单位： | 江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122; 江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122; 江南大学 生物工程学院，江苏 无锡 214122; 宿迁市江南大学产业技术研究院，江苏 宿迁 223800,江南大学 工业生物技术教育部重点实验室，江苏 无锡 214122; 江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122; 江南大学 生物工程学院，江苏 无锡 214122; 宿迁市江南大学产业技术研究院，江苏 宿迁 223800,江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122; 江南大学 生物工程学院，江苏 无锡 214122,江南大学 粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122; 江南大学 生物工程学院，江苏 无锡 214122 |
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| 摘 要： | 酵母提前絮凝是啤酒企业时有发生的现象,因其复杂的影响因素至今对酵母提前絮凝的发生机理及提前絮凝因子的本质没有明确的证实,也因此给整个啤酒酿造产业链造成了极大的困扰。近年来,随着环境污染及各种恶劣天气的出现,导致啤酒酵母提前絮凝发生相对增多,对麦芽企业及啤酒企业造成一定经济和名誉损失。作者综述了啤酒酵母提前絮凝的国内外最新研究进展,包括机理假说、提前絮凝因子的来源、形成机制及控制研究,以期对啤酒产业链提供有效解决酵母提前絮凝的思路和方法。
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| 关 键 词： | 啤酒；大麦麦芽；啤酒酵母；酵母提前絮凝；微生物 |
Research Progress of Premature Yeast Flocculation in Beer |
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| LU Jian,SHANG Yueling,SUN Junyong and CAI Guolin. Research Progress of Premature Yeast Flocculation in Beer[J]. Journal of Food Science and Biotechnology, 2015, 34(5): 449-455 |
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| Authors: | LU Jian SHANG Yueling SUN Junyong CAI Guolin |
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| Affiliation: | Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China; National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China; School of Biotechnology,Jiangnan University,Wuxi 214122,China; Industrial Technology Research Institute of Jiangnan University in Suqian,Suqian 223800,China,Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China; National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China; School of Biotechnology,Jiangnan University,Wuxi 214122,China; Industrial Technology Research Institute of Jiangnan University in Suqian,Suqian 223800,China,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China; School of Biotechnology,Jiangnan University,Wuxi 214122,China and National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China; School of Biotechnology,Jiangnan University,Wuxi 214122,China |
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| Abstract: | Premature yeast flocculation(PYF) is a periodic occurrence phenomenon in beer brewing. The mechanism of PYF and the nature of the PYF factors have not been clearly confirmed,because of complex influence factors,which bothered the entire chain of beer brewing. In recent years,PYF has relatively increased with the advent of environment pollution and bad weather which could lead to this phenomenon. Finally,brewing industries including the maltsters and brewers suffer a serious economic loss and a damaged reputation. In this paper,the research progresses of PYF both in domestic and abroad was reviewed,including the hypothesis of mechanism,the origin and the form mechanism of PYF factors,and the control methods of PYF,with the objective to provide a thought and effective methods to solve this problem in brewing industry chain. |
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| Keywords: | beer barley malt yeast premature yeast flocculation(PYF) microbial |
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