摘要
双乙酰是啤酒中的重要风味物质,其含量是控制啤酒质量的一个重要指标。近年来许多生物技术广泛应用于啤酒生产,发酵过程中加入α-乙酰乳酸脱羧酶,可降低双乙酰的峰值和在酒液中的含量,缩短发酵时间。最适pH为6,最适温度为35～40℃。磁性固定化ALDC的应用可简单方便地与酒液分离,不影响啤酒风味,从而实现生产的连续化、自动化,缩短生产周期,大大降低生产成本。LLS催代酶的应用可促进双乙酰的还原、减少α-乙酰乳酸含量,防止双乙酰反弹。构建酵母工程菌株和选育低双乙酰产生的酵母菌,可构建低乙酰乳酸合成酶,催化丙酮酸和活性乙醛在胞内过量合成双乙酰的前体物质乙酰乳酸,从而降低双乙酰含量。(孙悟)
Diacetyl, as an important flavoring substance in beer, its content was an important index to control beer quality. In recent years, lots of biotechs were widely used in beer production. Addition of α- acetolactate decarboxylase (ALDC) during fermentation could reduce peak value and the content of diacetyl in beer and shorten fermentation time. The optimal use conditions were under pH value as 6 and temperature at 35～40 ℃. Magnetic immobilized ALDC application could easily realize separation of beer and ALDC with no adverse effects on beer taste, which realized consecutive and automated production and shorten production cycle and greatly reduce production cost. The application of LLS catalaze could advance deoxidization of diacetyl, reduce α-aceto-lactic acid content, and prevent diacetyl content rebound. To reduce diacetyl content, enzyme engineering strains were developed and yeast producing low diacetyl were selected for breeding, then aceto-latic acid compound enzyme was produced to catalyze pyruvic acid and active aldehyde to develop diacetyl forebody--aceto-lactic acid. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第1期61-64,共4页
Liquor-Making Science & Technology
