作　　者： ; ; (张开利）;

机构地区： 山东农业大学食品科学与工程学院食品科学系

出　　处： 《食品与发酵工业》 1995年第6期33-38,共6页

摘　　要： ＧＹＮＢ培养基中肉桂酸浓度达到１００μｇ／ｍｌ时，酿酒酵母（Ｓａｃｃｈｑｒｏｍｙｅｓ ｃｅｒｖｉｓｉａｅｐｏｆ－ｓｔａ）的生长受到抑制，而糖化酵母（Ｓａｃｃｈｒｏｍｙｅｓ ｄｌａｓｔａｔｉｃｕｓ ＰＯＦ１ＳＴＡ）能够生长。用紫外线诱变糖化酵母，在ＧＹＮＢＳＣＡ１００培养基平板上检出ｐｏｆ－糖化酵母营养缺陷株。经糊精发酵试验、模拟啤酒发酵试验ＣＯ２失重试验及糖化酶活性比较。 Cinnamic acid(100μg/ml)incorporated in GYNBCA100 medium inhibited the growth of brewing strains(pof-) of Saccharomyces cervisiae while permitting the growth of Saccharomyces diastaticus(POF1).Ultraviolet rays eliminated POF1 gene of Saccharomyces diastaticus haploids haploids(a or α) which produce glucoamylase. pof- nutritional deficiency strains of Sac.diasdtaticus were selected on GYNBSCA100 Soild medium. After dextrin fermentation test, imitating beer fermentation trial,CO_2 loss in weight experiment and comparing glucoamylase activity test,three strains(pof- STA) were chosed which possess greater glucoamylase activity,ferment rapid and have no phenolic-off-flavour when fermented hopped wort.

关 键 词： 基因 糖化酵母 诱变 选育 啤酒

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]