摘要
通过对较快有效的检测方法的比较以及模拟染菌实验对啤酒酿造中的腐败菌进行总结。建立了快速有效的腐败细菌培养与检测的方法 ,尤其是改进了厌氧菌的检测方法。研究中还发现污染细菌后的发酵过程中的pH下降迅速 ,降糖加快 ,最终得到的啤酒中双乙酰、乙醛、异戊醇、异丁醇和总酸偏高 ,而正丙醇、丁酸乙酯含量偏低。
This paper studied beer spoilage bacteria.We compared different methods for identification of beer spoilage bacteria and set up a more reliable and rapid identification method.We imitated the contamination of beer with bacteria and determinated the content of flavor compounds.The result was shown as follows:compared with the good quality beer,the diacetyl,aldehyde,islobutyl alcohol,isoamyl alcohol and total acid were higher,however,propyl alcohol and ethyl butyrate were lower
出处
《酿酒》
CAS
2000年第6期68-72,共5页
Liquor Making
