超高浓酿造下抗葡萄糖阻遏啤酒酵母的筛选

Selection of brewing yeast with glucose repression resistance under the very high gravity brewing

摘要: 根据高浓发酵下（16°P）发酵度的高低,挑选下面啤酒酵母C12作为出发菌株。经过2-去氧-D-葡萄糖的定向驯养、抗性平板分离初筛以及复筛验证等步骤,筛选出一株抗葡萄糖阻遏效应的菌株CM23。将该菌株在18°P麦汁15℃条件下进行3L的EBC小型啤酒发酵实验并测定发酵指标。结果表明:与出发菌株相比,CM23的降糖速度提高了37%,达到1.8°P/d,真正发酵度达到66%,且双乙酰还原能力以及啤酒中主要风味物质含量基本不变。CM23是一株具有工业应用前景的啤酒超高浓酿造酵母菌株。

Abstract: According to real fermentation degree of high gravity brewing (16°P) , yeast C12 was chosen as original strain.Yeast CM23 which was resistant to glucose repression was indentified through the steps of domestication with 2-deoxy-D-glucose (2-DOG) , isolation of 2-DOG resistant colonies from original strain and verification.Fermentation characteristics were tested after EBC tall tubes with 3L 18°P worts at 15℃ using the Yeast CM23.The results showed that the rate of decline of apparent extract was 1.8°P/d, 37% faster than that of original strain, and the real fermentation degree reached 66%.Meanwhile, the diacetyl reduction ability and flavor profile were similar to the original strain.The CM23 was a strain with good application prospect in very high gravity brewing.