摘要
为了降低甘蔗酒中甲醇含量,本文采用紫外诱变和化学诱变选育得到低产甲醇的酿酒酵母,结合优化酿酒工艺:接种量2.0×107cfu/mL、23℃发酵6 d,得到甘蔗酒的相对甲醇含量172.9 mg/L,比初始酵母酿造酒的284 mg/L,降低了39%。
A mutant ofSaccharomyces cerevisiae, which was obtained by UV and IVIES mutation, was used for fermentation of sugar cane liquor to decrease the methanol content.The brewing techniques was optimized as： inoculums size 2.0×10^7cfu/mL, fermentation temperatttre 23℃ and fermentation time 6 days. Under the optimum fermenataion conditions, the methanol content of sugar cane liquor was 172.9 mg/L, which was 39% lower than that of the liquor brewed by original strain （284 mg/L）.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期670-671,683,共3页
Modern Food Science and Technology
基金
广东省部产学研结合项目(2011B090400496)
广东省学生科技创新研究项目(S1010561107)
关键词
酿酒酵母
诱变
甘蔗酒
Saccharomyces cerevisiae
mutation
liquor of sugar cane
