野生酵母對啤酒發(fā)酵影響的研究

論文編號:SW211  論文字?jǐn)?shù):11179,頁數(shù):18

摘 要：本論文通過從發(fā)酵液、清酒中分離純化野生酵母，并觀察其菌落形態(tài)和細(xì)胞顯微形態(tài)，得到4種不同的野生酵母，并命名為YS1#、YS2#、YS3#、YS4#。選其中YS1#野生酵母進(jìn)行極限發(fā)酵度和抗熱性能實(shí)驗(yàn)，其結(jié)果是YS1#野生酵母的極限發(fā)酵度比IB163培養(yǎng)酵母低，抗熱性能比培養(yǎng)酵母強(qiáng)。另外,對YS1#、YS1#+IB163、IB163進(jìn)行對比發(fā)酵實(shí)驗(yàn)，并在不同階段檢測它們的理化指標(biāo)，其結(jié)果為乙醇生成速度為：IB163＞IB163+YS1#＞YS1#；發(fā)酵速度為：IB163＞IB163+YS1#＞YS1#；并從中得出結(jié)論：YS1#野生酵母污染對IB163培養(yǎng)酵母發(fā)酵過程有一定的影響，污染了野生酵母會使發(fā)酵極限的發(fā)酵液繼續(xù)發(fā)酵。從雙乙酰的變化說明了YS1#野生酵母對IB163雙乙酰的生成和還原有抑制作用。
 關(guān)鍵詞：野生酵母；分離；發(fā)酵；理化指標(biāo)；雙乙酰

Abstract: This article studied on the wild yeasts which were purified from the broth and rice wine, their colony morphology and cell morphology were observed, four kinds of wild yeasts were isolated, which were named YS1#, YS2#, YS3#, and YS4#. One of the wild yeast was selected, its limit fermentation and thermal performance were tested, The results showed that the limit fermentation of the wild yeast YS1# is lower than that of IB163, and thermal performance is higher than IB163. The fermentation experiments ,which used the YS1#, YS1#+IB163 and IB163, were carried out, the physical and chemical indicators were tested at the different stages. The ethanol production rate was IB163>IB163+YS1#>YS1#, and the speed of fermentation was IB163>IB163+YS1#>YS1#. The conclusions showed that the wild yeast YS1# had a little influence in the fermentation, and at a later stage, the fermentation broth which was polluted by wild yeast will continue to ferment. From generation and reduction of the diacetyl, it also showed that IB163 was restrainted by the wild yeast
 Keywords:  Wild yeast; Isolation; Fermentation; physical and chemical indicators; Diacetyl