吉林大学学报(工学版) ›› 2021, Vol. 51 ›› Issue (5): 1919-1925.doi: 10.13229/j.cnki.jdxbgxb20201002

• 农业工程·仿生工程 • 上一篇    

低双乙酰啤酒酵母菌种的诱变及对啤酒酿造的影响

于洪梅1,2(),赵寿经1,3(),王妮2   

  1. 1.吉林大学 生物与农业工程学院,长春 130022
    2.长春职业技术学院 食品与生物学院,长春 130028
    3.吉林大学 生命科学学院,长春 130021
  • 收稿日期:2020-12-29 出版日期:2021-09-01 发布日期:2021-09-16
  • 通讯作者: 赵寿经 E-mail:54234747@qq.com;swgc@jlu.edu.cn
  • 作者简介:于洪梅(1982-),女,讲师,博士.研究方向:微生物发酵.E-mail:54234747@qq.com
  • 基金资助:
    吉林省教育厅“十二五”科学技术研究项目(吉教科合字[2015]第457号);长春职业技术学院应用技术研究与开发项目(YY-2019C09);吉林省教育科学“十三五”规划2020年度课题项目(GH20597)

Screening of brewer's yeast with low yield of higher alcohols and the effect on beer brewing technology

Hong-mei YU1,2(),Shou-jing ZHAO1,3(),Ni WANG2   

  1. 1.Faculty of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China
    2.Faculty of food and biology,Changchun Vocational Institute of Technology,Changchun 130028,China
    3.Faculty of Life Sciences,Jilin University,Changchun 130021,China
  • Received:2020-12-29 Online:2021-09-01 Published:2021-09-16
  • Contact: Shou-jing ZHAO E-mail:54234747@qq.com;swgc@jlu.edu.cn

摘要:

采用紫外线-超声波复合诱变方法选育啤酒酵母,并研究了其对啤酒酿造的影响。结果表明,通过该方法选育的低双乙酰啤酒酵母Y7,经过10代传代后,该菌种所酿啤酒的双乙酰等物质的含量均无显著差异(P>0.05),遗传性能稳定;与出发菌株相比,双乙酰含量差异性极显著(P<0.0001),降低了33.04%;通过诱变菌种Y7对啤酒酿造工艺及发酵周期的差异性研究得知,发酵指标与发酵周期差异性均极显著(P<0.0001),酒精度提高了2.2%,真正发酵度提高了3.6%,主发酵周期缩短将近1/3,啤酒企业应用诱变菌种Y7可极大地提高啤酒发酵力与抗杂菌能力,改善啤酒风味质量。

关键词: 复合诱变, 酵母, 双乙酰, 啤酒酿造

Abstract:

By UV-sunlight and ultrasonic compound mutagenesis method was used to select beer yeast, and its influence on beer brewing was studied. The research shows that the optimum strain Y7 obtained by UV-sunlight and ultrasonic waves for compound mutagenesis and screening of beer yeast strains with low-diacetyl production were genetically stable after 10 generations. Compared with the original microbe, there was no significant difference in the content of diacetyl and other substances in beer brewed by this strain (P>0.05).And the difference was significant (P<0.0001),and it can reduce the diacetyl account by 33.04%.And the alcohol content can be improved by 2.2%, and the fermentation degree was improved by 3.6%.The research on the difference of brewing technology and fermentation cycle of the mutant strain, shows that there were significant differences in fermentation index and fermentation cycle (P<0.0001),and the strain can greatly improve the beer fermentation capacity and the ability of anti-miscellaneous bacteria. The application of mutant strain Y7 in beer enterprises can greatly improve beer fermentation ability and resistance to miscellaneous bacteria, and improve beer flavor quality. And it can also improve the quality of beer flavor and shorten the main fermentation cycle by 1/3.

Key words: compound mutagenesis, the yeast beer yeast, diacetyl, beer brewing

中图分类号: 

  • TS262.5

图1

出发菌株培养后的菌落形态"

图2

啤酒酵母生长曲线"

图3

苯磺隆对C1的致死效应"

图4

紫外线照射时间对啤酒酵母致死率和正突变率的影响"

图5

超声波处理时间对啤酒酵母致死率和正突变率的影响"

图6

诱变菌种培养后的菌落形态"

表1

诱变菌种与出发菌株双乙酰生成量比较"

测定项目出发菌株C1Y1Y2Y3Y4Y5Y6Y7Y8Y9Y10
双乙酰含量/(mg·L-10.1280.1130.1260.1090.1170.1120.1270.1070.1150.1240.121
降低幅度/%11.721.5614.848.5912.500.7816.4110.163.135.47

表2

诱变菌种与出发菌株的差异性比较"

测定项目出发菌株C1Y1Y3Y4Y5Y7Y8T检验
双乙酰生成量/(mg·L-10.1280.1120.1110.1160.1120.1060.113差异显著(P<0.0001)
乙醇生成量/%2.172.232.192.162.252.262.14差异显著(P<0.0001)

表3

诱变菌种与出发菌株成品啤酒中的理化指标比较"

指标出发菌株C1Y1Y3Y5Y7
双乙酰/(mg·L-10.1120.0960.0950.0870.075
乙醇体积分数/%4.134.124.074.164.22
外观发酵度/%62.161.761.262.762.4
真正发酵度/%50.550.249.751.652.3

表4

诱变菌种遗传性能的差异性检验"

菌种

双乙酰含量

/(mg·L-1

乙醇/%T检验均值差值差值的95%置信区间
下限上限
Y5(1代)0.0874.16P>0.05-0.000563-0.00140.0003
Y5(2代~10代)0.0864±0.001134.1589±0.00782P>0.05-0.00111-0.00710.0049
Y7(1代)0.0754.22P>0.05-0.00022-0.00100.0005
Y7(2代~10代)0.0748±0.000974.2189±0.00782P>0.05-0.00111-0.00710.0049

表5

诱变菌种与出发菌株的发酵指标比较"

指标出发菌株C1Y5变化情况/%Y7变化情况/%
双乙酰含量/(mg·L-10.1120.087-22.320.075-33.04
乙醇体积分数/%4.134.160.734.222.2
外观发酵度/%62.162.70.9762.40.5
真正发酵度/%50.551.62.252.33.6

表6

诱变菌种与出发菌株发酵指标的差异性比较"

指标出发菌株C1

诱变菌种Y7

(20次平行试验)

T检验均值差值差值的95%置信区间
上限下限
双乙酰含量/(mg·L-10.1120.0746±0.00131P<0.0001-0.3740-0.0380-0.0368
乙醇体积分数/%4.134.2035±0.03514P<0.00010.073500.05710.0899
外观发酵度/%62.162.3850±0.39105P<0.010.285000.10200.4680
真正发酵度/%50.552.1950±0.12763P<0.00011.6950001.63531.7547

表7

诱变菌种与出发菌株发酵周期的差异性比较"

指标出发菌株C1

诱变菌种Y7

(20次平行试验)

T检验均值差值差值的95%置信区间
上限下限
双乙酰含量/(mg·L-10.1120.0746±0.00131P<0.0001-0.37400-0.0380-0.0368
发酵周期/d1513.7750±0.44352P<0.0001-1.22500-1.4326-1.0174
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