低甲醛啤酒酵母菌株选育

论文编号:SW219  论文字数:9135,页数:16

摘 要：本论文通过乙酰丙酮分光光度法测定了麦芽汁、YEPD、发酵醪液及市售啤酒中的甲醛含量，分析了发酵醪液中甲醛的产生机理。通过酵母菌原生质体紫外诱变，筛选低甲醛酵母的菌株。实验表明，原生质体形成条件为：生长对数期的啤酒酵母在2.5%的蜗牛酶，30℃下水解180min制备，原生质体得率接近90%；紫外诱变条件为：在25W紫外灯的照射下，进行诱变2min，使原生质体致死率达80%以上，在RYEPD上再生率为5.6%，筛选菌株发酵，通过测定发酵液中甲醛含量选育得到目的菌株4#。该研究为开发低甲醛啤酒提供了可靠的检测方法和技术指导。
关键词：啤酒酵母；原生质体诱变；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

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