摘要
啤酒酵母在发酵过程中分泌胞外的蛋白酶A是影响纯生啤酒泡沫稳定性的关键因素，本研究通过采用亚硝基胍（TNG）和甲基黄酸乙酯（EMS）复合诱变选育满足食品安全性的低蛋白酶A、发酵性能正常的优良啤酒酵母菌株，为解决纯生啤酒泡沫稳定性奠定基础。
The stability of draft beer foam is a critical character that reflects beer quality. Although there are. many factors that positively and negatively influence foam stability, the most important negative factor is proteinase A. Brewing yeast excretes proteinase A into the fermentingwort during fermentation. Proteinase A diminishes the hydrophobicity of foam-positive polypeptides and reduces beer foam stability. The study mainly focuses on breeding brewing yeast with low ability to excretes proteinase A during wort fermentation by way of mutagenie agent including both TNG and EMS.
出处
《啤酒科技》
2007年第10期39-43,45,共6页
Beer Science and Technology
