巴斯德毕赤啤酒酵母发酵指标研究

详细信息    查看全文 | 推荐本文 |

英文篇名：Study on Fermentation Index of Pichia pastoris Beer Yeast 作者：袁丹烈 英文作者：Yuan Danlie;College of Biological and Pharmaceutical Engineering, Wuhan University of Light Industry; 关键词：啤酒酵母 ; 啤酒工艺 ; 酵母扩培 ; 菌种性能试验 英文关键词：Brewer's yeast;;Beer process;;Fermentation;;Yeast expansion;;Strain performance test 中文刊名：SPXD 英文刊名：Modern Food 机构：武汉轻工大学生物与制药工程学院; 出版日期：2018-12-15 出版单位：现代食品 年：2018 语种：中文; 页：SPXD201823026 页数：4 CN：23 ISSN：41-1434/TS 分类号：83-86

摘要

研究分析了巴斯德毕赤啤酒酵母8 d内的基础指标数据。分别对二氧化碳总失重量、双乙酰浓度、麦汁原浓度、真正发酵度、总酸、pH值、酒精含量、实际浓度和外观浓度做了统计分析,通过酵母扩培,与扩培开始8 d后检测各项指标,结果理化分析检测评价其发酵性能,并得出该酵母为强劲的可用于生产的优秀酵母。
        The basic indicators of the beer fermentation process Pichia pastoris yeast within eight days were analyzed. Statistical analysis was carried out on the total weight loss of carbon dioxide, the concentration of diacetyl, the concentration of wort, the true fermentation degree, the total acid, the pH value, the alcohol content, the actual concentration and the apparent concentration, respectively. The indicators were tested, and the physical and chemical analysis was carried out to evaluate the fermentation performance, and the yeast was found to be a strong and excellent yeast for production.

引文

[1]中华人民共和国国家质量监督检验检疫总局.GB/T4927-2008啤酒[S].北京:中国标准出版社,2009.
    [2]党广利.啤酒酵母的质量鉴定和使用方法[J].科教文汇,2010(7):88.