摘要
啤酒酵母菌种的复壮措施有控制少传代，避免种性衰退；模拟大生产复壮，恢复其原具备功能；汉生罐保藏种复壮需先降压，排除发酵液，沉淀的酵母加入温度１４℃的麦汁培养基培养复壮。此外，还介绍了特殊情况的复壮处理，包括应急复壮法，酸处理法等。
The technical means of rejuvenating beer yeast are such as controlling the periodic transfer of the generation,avoiding the decline of species,simulating the large-scale production to recover the original functions of yeast,etc.The rejuvenation of yeast kept in big tank with pressure should decrease the pressure and remove the fermentation liquid then the precipitated yeast were added with 14℃ malt extract culture medium for refreshment.Otherwise, the refreshment treatment of special circumstances was introduced,including the refreshment methods of meeting an urgent need and acidity treatment.
出处
《酿酒科技》
1999年第5期32-32,34,共2页
Liquor-Making Science & Technology
关键词
啤酒酵母
菌种复壮
技术措施
酵母
beer yeast
rejuvenation of yeast
technical means
