摘要
主要对高产二氧化硫啤酒酵母突变株M8的发酵性能和遗传稳定性进行了研究。啤酒发酵实验结果表明,突变株M8发酵性能较好。突变株M8第20代菌株发酵的啤酒的二氧化硫生成量比原株S-5提高了20.72%,硫化氢生成量降低了49.3%,遗传稳定性良好。
In this paper, the fermentation properties and genetic stability of high SO2 -producing strain of Saccharomyces cerevisiae were studied. The result of beer fermentation by mutant M8 indicated that its fermentative properties were better. Compared with the original strain S-5, the production of SOs by the twentieth generation of mutant M8 increased by 20.72%, H2S production was reduced by 49.3%, in dieated mutant M8＇s genetic stability were better.
出处
《酿酒》
CAS
2007年第5期69-71,共3页
Liquor Making
基金
天津市自然科学基金资助(05YFJMJC03000)
关键词
二氧化硫
啤酒酵母
发酵性能
SO2
Saceharomyees eerevisiae
fermentation properties
