| 低醇啤酒酵母菌种选育的研究 |
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| 引用本文： | 孙启玲 王忠彦. 低醇啤酒酵母菌种选育的研究[J]. 四川大学学报(自然科学版), 1990, 27(1): 66-72 |
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| 作者姓名： | 孙启玲 王忠彦 |
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| 作者单位： | 四川大学生物工程系(孙启玲，王忠彦，胡永松，邓小晨)，四川大学生物工程系(陈荣基) |
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| 摘 要： | 采用啤酒酵母(Saccharomyces cerevisiae)单倍体筛选并结合群体杂交技术,初步得到乙醇含量为1.5％以下的低醇啤酒酵母菌株.其中5株(LE-3、LE-31、LE-39、LE-197、LE-200)经5次以上反复发酵培养,酒精度稳定在1％左右,其它理化指标与无醇啤酒比较,基本一致.
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| 关 键 词： | 啤酒 酵母 低醇度 发酵 菌种 选育 |
SELECTION OF YEAST STRAINS PRODUCED LOW ALCOHOL |
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| Sun Qiling Wang Zhongyan Hu Yougsong Deng Xiaochen Chen Yongji. SELECTION OF YEAST STRAINS PRODUCED LOW ALCOHOL[J]. Journal of Sichuan University (Natural Science Edition), 1990, 27(1): 66-72 |
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| Authors: | Sun Qiling Wang Zhongyan Hu Yougsong Deng Xiaochen Chen Yongji |
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| Affiliation: | Department of Biotechnology |
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| Abstract: | We have gained low-alcohol yeast strains which alcohol concentration of fermented beer are below 1.5%, with the technologies of the yeast haploid and colong crossing. After the five strains are fermented and cultured five times, these alcohol concentration of fermented mash steady about 1% , they are LE-3, LE-31, LE-39, LE 197, LE-200. These strains' physical indexes are showing no difference with alcohol-free. Because the beer produced with the strains have rich nutrition, amino acid, Vitamins and so on, the beer can compare favourably with common beer. |
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| Keywords: | low-alcohol alcohol free beer yeast. |
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