野生酵母对啤酒发酵影响的研究

论文编号:SW211  论文字数:11179,页数:18

摘 要：本论文通过从发酵液、清酒中分离纯化野生酵母，并观察其菌落形态和细胞显微形态，得到4种不同的野生酵母，并命名为YS1#、YS2#、YS3#、YS4#。选其中YS1#野生酵母进行极限发酵度和抗热性能实验，其结果是YS1#野生酵母的极限发酵度比IB163培养酵母低，抗热性能比培养酵母强。另外,对YS1#、YS1#+IB163、IB163进行对比发酵实验，并在不同阶段检测它们的理化指标，其结果为乙醇生成速度为：IB163＞IB163+YS1#＞YS1#；发酵速度为：IB163＞IB163+YS1#＞YS1#；并从中得出结论：YS1#野生酵母污染对IB163培养酵母发酵过程有一定的影响，污染了野生酵母会使发酵极限的发酵液继续发酵。从双乙酰的变化说明了YS1#野生酵母对IB163双乙酰的生成和还原有抑制作用。
 关键词：野生酵母；分离；发酵；理化指标；双乙酰

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