摘要
在啤酒发酵过程中,生产高质量的啤酒要求相应的工艺条件以保证啤酒的质量以及酵母的活力。大多数的风味物质都是在后熟的过程中形成,在后熟过程中,啤酒酵母暴露在不同的压力条件下,包括渗透压、pH、酒精浓度、营养以及温度等。在长期的驯化过程中,啤酒酵母自身表现出各种压力应答机制以适应啤酒发酵过程。本论文概述了啤酒发酵过程中啤酒酵母受到的压力,重点探讨了啤酒酵母在后酵期经受的压力以及压力应答的分子机制,并对如何提高啤酒酵母环境压力应答能力进行了展望。
In beer brewing, production of beer with high quality requires relative producing techniques to ensure the quality of beer and the yeast. Most of the flavor compounds are produced during post fermentation process, where- in brewer＇ s yeasts are exposed to various kinds of stress such as osmotic pressure, pH, alcohol, nutrition and temper- ature. In the process of long term domestication, brewer＇ s yeasts have developed different stress response mechanisms to adapt the beer brewing process. The different stresses experienced by brewer＇ s yeast during beer brewing especially the post fermentation process are reviewed in this paper, and the stress response mechanisms of brewer＇ s yeast are discussed. Meantime, the methods for improving the stress response ability of brewer＇ s yeast are discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第1期266-270,275,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31301539)
国家自然科学基金(31271919)
国家自然科学基金(31571942)
关键词
啤酒发酵
酵母
环境压力
全局应答系统
beer brewing
brewer＇s yeast
global stress
global stress response
