CN106834148A - 一株能降低高级醇含量的啤酒酵母及其应用 - Google Patents
一株能降低高级醇含量的啤酒酵母及其应用 Download PDFInfo
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- CN106834148A CN106834148A CN201710041517.9A CN201710041517A CN106834148A CN 106834148 A CN106834148 A CN 106834148A CN 201710041517 A CN201710041517 A CN 201710041517A CN 106834148 A CN106834148 A CN 106834148A
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- saccharomyces cerevisiae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Biotechnology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
菌株编号 | 高级醇产量(mg/L) | 降低幅度 |
出发菌株 | 120 | 0 |
诱变菌株1 | 52 | 56.7% |
诱变菌株2 | 65 | 45.8% |
诱变菌株3 | 63 | 47.5% |
菌株编号 | 酒精度(%vol) | 提升幅度 |
出发菌株 | 4.8 | 0 |
诱变菌株1 | 5.6 | 16.7% |
诱变菌株2 | 5.2 | 8.3% |
诱变菌株3 | 5.3 | 10.4% |
菌株编号 | 真正发酵度(%) | 提升幅度 |
出发菌株 | 52 | 0 |
诱变菌株1 | 67 | 22.4% |
诱变菌株2 | 59 | 11.9% |
诱变菌株3 | 61 | 14.8% |
Claims (4)
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CN201710041517.9A CN106834148B (zh) | 2017-01-20 | 2017-01-20 | 一株能降低高级醇含量的啤酒酵母及其应用 |
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CN201710041517.9A CN106834148B (zh) | 2017-01-20 | 2017-01-20 | 一株能降低高级醇含量的啤酒酵母及其应用 |
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CN106834148A true CN106834148A (zh) | 2017-06-13 |
CN106834148B CN106834148B (zh) | 2020-03-03 |
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CN201710041517.9A Active CN106834148B (zh) | 2017-01-20 | 2017-01-20 | 一株能降低高级醇含量的啤酒酵母及其应用 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109182158A (zh) * | 2018-11-30 | 2019-01-11 | 湖南鼎康酒业发展有限公司 | 一种酿酒酵母、提取方法及其应用 |
CN112680302A (zh) * | 2021-01-29 | 2021-04-20 | 烟台麦特尔生物技术有限公司 | 一种含有透明质酸寡糖的低致醉性精酿啤酒及其工艺 |
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JPH0889236A (ja) * | 1994-09-29 | 1996-04-09 | Sapporo Breweries Ltd | 新規低・中温発酵性酵母及び当該酵母を使用するワインの製造法 |
KR100733071B1 (ko) * | 2006-11-21 | 2007-06-28 | 주식회사 두산 | 주류의 향기성분을 증가시키는 사카로마이세스 세레비제t084 및 이를 이용한 주류의 제조방법 |
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JP2013000091A (ja) * | 2011-06-21 | 2013-01-07 | Tokyo Univ Of Agriculture | 酵母及びこの酵母を用いたビート糖蜜からのアルコール発酵液の製造方法 |
CN103305431A (zh) * | 2012-03-16 | 2013-09-18 | 湖北智敏农业有限公司 | 一株酿酒酵母及其在酿造李子果酒中的应用 |
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CN105018360A (zh) * | 2015-07-15 | 2015-11-04 | 北京燕京啤酒股份有限公司 | 一种酿酒酵母诱变菌株及其应用 |
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2017
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KR20080057078A (ko) * | 2006-12-19 | 2008-06-24 | 주식회사 두산 | 주류의 향기성분을 증가시키는 사카로마이세스 세레비제tw50 및 이를 이용한 주류의 제조방법 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109182158A (zh) * | 2018-11-30 | 2019-01-11 | 湖南鼎康酒业发展有限公司 | 一种酿酒酵母、提取方法及其应用 |
CN109182158B (zh) * | 2018-11-30 | 2022-04-05 | 湖南鼎康酒业发展有限公司 | 一种酿酒酵母、提取方法及其应用 |
CN112680302A (zh) * | 2021-01-29 | 2021-04-20 | 烟台麦特尔生物技术有限公司 | 一种含有透明质酸寡糖的低致醉性精酿啤酒及其工艺 |
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Inventor after: Yu Hongmei Inventor after: Zhao Shoujing Inventor before: Yu Hongmei |
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Effective date of registration: 20200117 Address after: 130012 Changchun Qianjin Street, Jilin, No. 2699 Applicant after: Jilin University Applicant after: Changchun Vocational Institute of Technology Address before: 130012 No. 488 Qianjin Street, Changchun, Jilin, Chaoyang District Applicant before: Yu Hongmei |
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