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啤酒酵母对高浓麦汁的响应 被引量：4

RESPONSES OF Ssccharomyces serevisiae TO WORT OF HIGH SPECIFIC GRAVITY
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摘要 综述了啤科高浓酿造中酵母对麦汁浓度、糖的种类、金属离子、应力、氧等因素的响应。 Responses of Saccharomyces serevisiae to wort specific gravity, kinds of sugar, metallic ions, stress, and oxygen during brewing in high specific gravity of wort were reviewed.\;
作者 彭景龙 吴振强 梁世中
机构地区 华南理工大学生物工程系
出处 《微生物学杂志》 CAS CSCD 2002年第2期30-32,共3页 Journal of Microbiology
关键词 高浓酿造 啤酒酵母 高浓麦汁 啤酒 high specific gravity brewing, Saccharomyces serevisiae ,wort of high specific gravity.
分类号 TS262.5 [轻工技术与工程—发酵工程]
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参考文献18

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同被引文献34

  • 1王英臣,谭群.啤酒中酸类物质来源及控制[J].酿酒科技,2001(5):58-59. 被引量：6
  • 2任海波,王德良,杨海燕.超高浓酿造技术的研究及其在啤酒中试生产中的应用[J].酿酒科技,2007(1):59-61. 被引量：3
  • 3岳春,宋兴华,郜东锋,李国锋,刘鹏程.复合啤酒糖浆的研究[J].食品工业科技,2007,28(6):61-63. 被引量：1
  • 4Mukai N,Okada A,Suzuki A et al Comparison of the brewing properties of beer yeasts and other yeasts used in alcohol beverage production [J].Journal of the Brewing Society of Japan (Nippon Jozokyoka shi ),93(12): 967-975.
  • 5Wiezorrke R S,Krampe T,Weierstall K et al Concurrent knockout of an least 20 transporter genes is required to block uptake of hexoses in Saccharomyces cerevisiae [J].FEBS lett.1999,464:123 - 128.
  • 6Cahill G,Murray D M,Walsh P K.Effect of the concentration of Propagation wort on yeast cell volume and fermentation performance [J].J Am Coc Brew Chen,2000,58: 14-20.
  • 7Younis O S,Stewart G G.Sugar uptake and subsequent ester and higher alcohol production by Savvharomyces cerevisiae [ J].J.Inst Brew,1998,104:255 - 264.
  • 8Patkvva J,Smogrovicova D,Bafrncova P et al Change in the yeast metabolism at very high- gravity wort fermentation [J].Folia Microbiol (Prara).2002,45(4): 335- 338.
  • 9Boulton C,Quain D.Brewing yeast and Fermentation.Blackwell Science.[M].2001: 116-117.
  • 10Rachel E.D,Peter J.R,Ian W.D et al Molecular Anlyis of Maltotriose Transport and Utilization by Saccharomyces cerevisiae [ J ].Applied and Environmental Mocrobiology,2002(11 ): 5326 - 5335.

引证文献4

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微生物学杂志
2002年 第2期

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