低双乙酰啤酒酵母菌种的诱变及对啤酒酿造的影响

doi:10.13229/j.cnki.jdxbgxb20201002

Abstract

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

CLC Number:

TS262.5

Hong-mei YU,Shou-jing ZHAO,Ni WANG. Screening of brewer's yeast with low yield of higher alcohols and the effect on beer brewing technology[J].Journal of Jilin University(Engineering and Technology Edition), 2021, 51(5): 1919-1925.

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References 11

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测定项目	出发菌株C1	Y1	Y2	Y3	Y4	Y5	Y6	Y7	Y8	Y9	Y10
双乙酰含量/（mg·L^-1）	0.128	0.113	0.126	0.109	0.117	0.112	0.127	0.107	0.115	0.124	0.121
降低幅度/%	—	11.72	1.56	14.84	8.59	12.50	0.78	16.41	10.16	3.13	5.47

测定项目	出发菌株C1	Y1	Y3	Y4	Y5	Y7	Y8	T检验
双乙酰生成量/（mg·L^-1）	0.128	0.112	0.111	0.116	0.112	0.106	0.113	差异显著（P＜0.0001）
乙醇生成量/%	2.17	2.23	2.19	2.16	2.25	2.26	2.14	差异显著（P＜0.0001）

指标	出发菌株C1	Y1	Y3	Y5	Y7
双乙酰/（mg·L^-1）	0.112	0.096	0.095	0.087	0.075
乙醇体积分数/%	4.13	4.12	4.07	4.16	4.22
外观发酵度/%	62.1	61.7	61.2	62.7	62.4
真正发酵度/%	50.5	50.2	49.7	51.6	52.3

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
菌种	双乙酰含量 /（mg·L^-1）	乙醇/%	T检验	均值差值	下限	上限
Y5（1代）	0.087	4.16	P＞0.05	-0.000563	-0.0014	0.0003
Y5（2代~10代）	0.0864±0.00113	4.1589±0.00782	P＞0.05	-0.00111	-0.0071	0.0049
Y7（1代）	0.075	4.22	P＞0.05	-0.00022	-0.0010	0.0005
Y7（2代~10代）	0.0748±0.00097	4.2189±0.00782	P＞0.05	-0.00111	-0.0071	0.0049

指标	出发菌株C1	Y5	变化情况/%	Y7	变化情况/%
双乙酰含量/（mg·L^-1）	0.112	0.087	-22.32	0.075	-33.04
乙醇体积分数/%	4.13	4.16	0.73	4.22	2.2
外观发酵度/%	62.1	62.7	0.97	62.4	0.5
真正发酵度/%	50.5	51.6	2.2	52.3	3.6

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

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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
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	上限	下限
双乙酰含量/（mg·L^-1）	0.112	0.0746±0.00131	P＜0.0001	-0.3740	-0.0380	-0.0368
乙醇体积分数/%	4.13	4.2035±0.03514	P＜0.0001	0.07350	0.0571	0.0899
外观发酵度/%	62.1	62.3850±0.39105	P＜0.01	0.28500	0.1020	0.4680
真正发酵度/%	50.5	52.1950±0.12763	P＜0.0001	1.695000	1.6353	1.7547