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不同酿酒酵母对啤酒酿造过程中反-2-壬烯醛的影响 预览

Effect of different Saccharomyces cerevisiae on trans-2-nonenal in beer brewing process
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摘要 从不同生产用酵母菌泥中分离筛选出3株工业酿酒酵母,编号分别为A、B、C、D。以酿酒酵母C为对照,利用顶空固相微萃取结合气质联用(HS-SPME-GC/MS)法,研究不同酵母在啤酒酿造过程中反-2-壬烯醛(T2N)含量的变化。结果表明,不同发酵液中T2N含量差异显著(P〈0.05),A、B、C、D酵母菌发酵液中T2N含量分别为13.63μg/L、9.12μg/L、10.93μg/L、7.63μg/L。4株菌的成品酒中T2N含量均较发酵液高,监测D菌啤酒酿造过程中T2N含量变化结果显示:冷麦汁中T2N含量最高为25.93μg/L,发酵过程中T2N含量相对最低为6.96μg/L,冷贮和成品阶段T2N含量有所增加,分别达到9.27μg/L和11.36μg/L,但与冷麦汁相比低很多。 Three strains of industrial Saccharomyces cerevisiae were isolated and screened from different yeast mud used for production, and numbered A, B, C, D. Using S. cerevisiae C as the control, the changes of trans-2-nonenal (T2N) contents in beer fermented by different yeasts during brewing process were researched by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the difference of T2N content in different fermentation broth was significant (P〈 0.05). The T2N contents in the yeast A, B, C, D fermentation broth were 13.63 μg/L, 9.12 μg/L, 10.93 μg/L and 7.63 μg/L, respectively. T2N contents in the beer fermented by four yeast strains were higher than that in the fermented broth. The T2N contents changes in the yeast D beer brewing process showed that T2N content in cold wort was the highest of 25.93 μg/L, and was relatively lowest of 6.96 μg/L in the fermentation process, then the T2N contents increased in the cold storage and the finished product stage, up to 9.27 μg/L and 11.36 μg/L, respectively, but much lower than that of the cold wort.
作者 王艳丹 蔡勇 吕慧威 WANG Yandan1, CAI Yong2, LV Huiwei1 (1.BODA College, Jilin Normal University, Siping 136000, China; 2.School of Food and Biological Technology, Changchun Vocational Institute of Technology, Changchun 130033, China)
出处 《中国酿造》 CAS 北大核心 2017年第1期88-92,共5页 China Brewing
基金 吉林省教育厅“十二五”科学技术研究项目(2015585)
关键词 酿酒酵母 顶空固相微萃取 气相色谱-质谱联用法 啤酒酿造 反-2-壬烯醛 Saccharomyces cerevisiae HS-SPME GC-MS beer brewing trans-2-nonenal
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