低甲醛啤酒酵母菌株選育

論文編號:SW219  論文字數:9135,頁數:16

摘 要：本論文通過乙酰丙酮分光光度法測定了麥芽汁、YEPD、發酵醪液及市售啤酒中的甲醛含量，分析了發酵醪液中甲醛的產生機理。通過酵母菌原生質體紫外誘變，篩選低甲醛酵母的菌株。實驗表明，原生質體形成條件為：生長對數期的啤酒酵母在2.5%的蝸牛酶，30℃下水解180min制備，原生質體得率接近90%；紫外誘變條件為：在25W紫外燈的照射下，進行誘變2min，使原生質體致死率達80%以上，在RYEPD上再生率為5.6%，篩選菌株發酵，通過測定發酵液中甲醛含量選育得到目的菌株4#。該研究為開發低甲醛啤酒提供了可靠的檢測方法和技術指導。
關鍵詞：啤酒酵母；原生質體誘變；甲醛

Abstract: This article determines the malt culture medium, YEPD culture medium, fermentations & Xihu beer formaldehyde content by Acetylacetone Spectrophotometric Method (ASM). Analysis the solution of formaldehyde Mechanism in fermentation. Screen low-formaldehyde mutagenesis through protoplast UV. The experiments indicate that, the logarithmic Saccharomyces cerevisiaes in 2.5% snails enzymes, hydrolysis 180 min in  30℃, protoplast rate approaches 90%, & UV-induced conditions :the ultraviolet light irradiation of 25W, Mutate 2min to make the protoplast death rate more than 80%, & the reproducibility is 5.6% in RYEPD plate. Determines the formaldehyde content of fermentation get NO.4 purpose strain. The formaldehyde content in beer lower than the ordinary one. The research in this paper offered a reliable analytical method and the researching direction of low—formaldehyde beers.
 Keywords: Saccharomyces cerevisiaes; Protoplast mutagenesis; Formaldehyde