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中国生物工程杂志

CHINA BIOTECHNOLOGY
中国生物工程杂志
中国生物工程杂志  2022, Vol. 42 Issue (7): 45-53    DOI: 10.13523/j.cb.2203034
技术与方法     
几株啤酒酵母的筛选及发酵性能比较*
曹春蕾1,2,余培斌1,2,**(),吴殿辉1,2,蔡国林1,2
1. 江南大学粮食发酵与食品生物制造国家工程研究中心 无锡 214122
2. 江南大学生物工程学院 无锡 214122
Screening of Several Strains of Brewer’s Yeast Strains and Comparison of Their Fermentability
Chun-lei CAO1,2,Pei-bin YU1,2,**(),Dian-hui WU1,2,Guo-lin CAI1,2
1. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing (Jiangnan University),Wuxi 214122,China
2. School of Biotechnology, Jiangnan University,Wuxi 214122,China
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摘要：

啤酒酵母是啤酒酿造的灵魂,可以直接影响啤酒品质。在啤酒酿造过程中,由于啤酒酵母被多次传代和保藏,造成优良菌种发酵性能衰退等问题,导致发酵不彻底,影响最后啤酒的风味质量。为此以8株Lager型啤酒酵母为出发菌株,通过平板分离纯化获得80株分离菌株,再经过三角瓶发酵初筛和复筛、发酵罐中试发酵实验最终获得了8株发酵性能优良的啤酒酵母。其中,6株酵母可应用于酿造双乙酰含量低于0.1 mg/L的啤酒;3株酵母发酵度高于70%,适合酿造干啤酒;1株酵母发酵度低于50%,适合酿造低醇啤酒。在风味方面:1株酵母酿造的啤酒醇酯比为3.3,啤酒酯香味较突出;另1株酵母酿造的啤酒醇酯比为4.5,啤酒高级醇含量较高。8株经过选育的啤酒酵母发酵特征明显,便于精酿啤酒厂实际应用。
关键词： 啤酒;  酵母;  筛选;  发酵性能    
Abstract:

Brewer’s yeast is the key to beer brewing and can directly influence the beer quality. In the beer brewing process, brewer’s yeast is passed down from generation to generation and preserved several times, causing problems such as the decline of fermentation performance of good strains, resulting in incomplete fermentation and affecting the flavor quality of the final beer. Therefore, this study took 8 lager-type brewer’s yeast strains were selected as the starting strains in this study, and 80 isolated strains were obtained through plate isolation and purification, and finally 8 brewer’s yeast strains with excellent fermentation performance were gained through preliminary sieving and rescreening in triangular flask fermentation and pilot fermentation experiments in fermenter. Among them, 6 yeast strains can be used to brew beer with diacetyl content lower than 0.1 mg/L; 3 yeast strains with fermentation degree higher than 70% are suitable for brewing dry beer; 1 yeast strain with fermentation degree lower than 50% is suitable for brewing low alcohol beer. In terms of flavor: 1 yeast strain was used to brew beer with an alcohol to ester ratio of 3.3, with a more prominent beer ester aroma; another yeast strain was used to brew beer with an alcohol to ester ratio of 4.5, with a higher alcohol content in beer. The fermentation characteristics of 8 yeast strains having been purified and bred are obvious,which are especially easy for practical application in craft breweries.
Key words: Beer    Yeast    Screening    Fermentability
收稿日期: 2022-03-16 出版日期: 2022-08-03
ZTFLH:  Q819  
基金资助: *国家自然科学基金(31871785)
通讯作者: 余培斌     E-mail: yupeibin@jiangnan.edu.cn
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引用本文:

曹春蕾,余培斌,吴殿辉,蔡国林. 几株啤酒酵母的筛选及发酵性能比较*[J]. 中国生物工程杂志, 2022, 42(7): 45-53.

Chun-lei CAO,Pei-bin YU,Dian-hui WU,Guo-lin CAI. Screening of Several Strains of Brewer’s Yeast Strains and Comparison of Their Fermentability. China Biotechnology, 2022, 42(7): 45-53.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/10.13523/j.cb.2203034    或    https://manu60.magtech.com.cn/biotech/CN/Y2022/V42/I7/45

菌株 外观发酵度/%
原始株 -1 -2 -3 -4 -5 -6 -7 -8 -9 -10
BY1
60.01±
3.07		 69.74±
5.22		 72.62±
2.73		 71.31±
4.63		 70.08±
3.89		 60.31±
4.12		 70.22±
6.11		 69.05±
3.98		 79.47±
3.13		 65.69±
3.25		 66.14±
2.96
BY2
61.23±±
1.78		 69.35±
2.02		 66.37±
3.29		 72.74±
1.97		 65.45±
2.89		 70.81±
3.11		 68.21±
3.38		 70.05±
2.67		 67.97±
1.23		 62.46±
1.28		 71.36±
3.01
BY3
59.34±
1.62		 63.85±
4.18		 64.65±
3.89		 66.83±
4.22		 64.19±
5.11		 68.32±
4.09		 64.54±
3.97		 68.44±
3.65		 67.75±
3.09		 65.80±
4.89		 68.42±
2.76
BY4
58.89±
1.09		 68.32±
1.36		 70.22±
0.89		 55.01±
1.29		 63.16±
2.02		 69.24±
2.68		 70.51±
1.44		 62.47±
2.06		 56.32±
0.93		 62.36±
1.04		 79.05±
2.17
BY5
57.61±
3.02		 64.23±
2.78		 59.96±
3.03		 70.85±
3.25		 72.08±
1.98		 62.36±
4.01		 58.36±
2.37		 58.48±
3.02		 61.45±
2.36		 62.94±
3.49		 63.36±
2.09
BY6
60.87±
1.94		 79.51±
1.97		 77.08±
2.79		 85.77±
3.01		 78.74±
1.69		 74.42±
2.43		 77.84±
2.58		 71.77±
0.94		 71.19±
2.64		 79.74±
1.39		 76.53±
2.08
BY7
63.48±
3.39		 79.97±
2.59		 83.34±
3.68		 79.27±
3.09		 82.17±
1.59		 73.55±
2.72		 76.85±
3.21		 84.26±
1.38		 82.29±
2.49		 79.97±
1.99		 79.51±
2.06
BY8
62.68±
2.64		 73.04±
1.86		 78.12±
2.13		 79.97±
3.41		 81.35±
1.69		 77.89±
2.03		 78.94±
2.01		 74.07±
2.89		 77.65±
1.28		 81.11±
0.79		 79.63±
1.83
表1  分离酵母菌株三角瓶发酵时外观发酵度
菌株 双乙酰含量/(mg/L)
原始株 -1 -2 -3 -4 -5 -6 -7 -8 -9 -10
BY1
0.21±
0.03		 0.06±
0.01		 0.09±
0.01		 0.11±
0.02		 0.19±
0.01		 0.17±
0.01		 0.19±
0.01		 0.16±
0.02		 0.04±
0.01		 0.09±
0.01		 0.25±
0.01
BY2
0.32±
0.02		 0.32±
0.02		 0.13±
0.01		 0.08±
0.02		 0.22±
0.03		 0.09±
0.03		 0.63±
0.03		 0.06±
0.01		 0.05±
0.01		 0.62±
0.01		 0.17±
0.01
BY3
0.16±
0.01		 0.11±
0.02		 0.05±
0.01		 0.07±
0.01		 0.08±
0.01		 0.04±
0.01		 0.04±
0.01		 0.05±
0.02		 0.04±
0.01		 0.06±
0.01		 0.05±
0.01
BY4
0.17±
0.02		 0.12±
0.03		 0.08±
0.01		 0.13±
0.02		 0.15±
0.02		 0.02±
0.01		 0.11±
0.01		 0.21±
0.02		 0.12±
0.02		 0.14±
0.03		 0.13±
0.03
BY5
0.19±
0.03		 0.06±
0.02		 0.09±
0.01		 0.10±
0.01		 0.07±
0.01		 0.11±
0.02		 0.12±
0.01		 0.11±
0.01		 0.08±
0.01		 0.09±
0.01		 0.08±
0.01
BY6
0.56±
0.03		 0.51±
0.02		 0.37±
0.02		 0.47±
0.03		 0.51±
0.03		 0.38±
0.02		 0.46±
0.02		 0.39±
0.03		 0.27±
0.02		 0.49±
0.03		 0.27±
0.02
BY7
0.35±
0.02		 0.36±
0.01		 0.29±
0.02		 0.17±
0.01		 0.24±
0.02		 0.32±
0.02		 0.19±
0.02		 0.14±
0.01		 0.09±
0.01		 0.17±
0.02		 0.18±
0.01
BY8
0.47±
0.03		 0.49±
0.03		 0.35±
0.03		 0.26±
0.03		 0.23±
0.02		 0.37±
0.01		 0.36±
0.01		 0.33±
0.02		 0.31±
0.01		 0.18±
0.01		 0.14±
0.01
表2  分离酵母菌株发酵液中双乙酰含量
酵母菌株 双乙酰含量/(mg/L) 外观发酵度/%
0代 1代 2代 0代 1代 2代
BY1-2 0.06±0.01 0.14±0.02 0.20±0.02 69.58±2.78 68.09±3.12 81.71±4.32
BY1-3 0.17±0.02 0.16±0.01 0.12±0.01 60.42±1.98 64.08±2.67 80.66±2.19
BY1-8 0.04±0.01 0.15±0.03 0.15±0.03 69.47±2.12 81.35±3.81 77.43±1.79
BY2-3 0.09±0.01 0.13±0.02 0.23±0.01 70.05±1.69 80.66±2.14 79.97±3.08
BY2-5 0.05±0.01 0.16±0.02 0.30±0.02 67.97±2.72 79.97±2.06 77.43±1.28
BY2-10 0.22±0.03 0.20±0.03 0.43±0.03 62.25±1.89 79.85±3.52 76.27±2.91
BY3-5 0.06±0.01 0.19±0.03 0.27±0.02 64.76±3.04 66.6±1.67 64.31±2.16
BY3-7 0.05±0.01 0.28±0.03 0.23±0.02 67.75±2.06 67.28±1.89 68.9±2.37
BY3-8 0.05±0.01 0.19±0.02 0.20±0.03 64.31±2.15 70.05±2.49 67.52±1.93
BY4-2 0.12±0.02 0.11±0.01 0.21±0.02 56.32±1.76 76.27±1.49 77.2±2.07
BY4-6 0.13±0.03 0.29±0.02 0.25±0.03 57.05±2.04 80.32±3.01 71.65±3.18
BY4-10 0.15±0.02 0.25±0.03 0.24±0.01 63.16±1.79 83.57±1.81 82.06±2.59
BY5-1 0.05±0.01 0.27±0.02 0.28±0.03 58.36±2.05 74.19±1.63 64.31±1.98
BY5-3 0.05±0.01 0.16±0.02 0.17±0.02 61.34±1.78 78.58±2.17 75.81±2.06
BY5-4 0.04±0.01 0.15±0.03 0.14±0.03 63.62±2.33 79.05±3.17 73.73±2.46
BY6-1 0.36±0.03 0.12±0.02 0.12±0.02 76.96±2.18 50.41±2.09 48.6±1.39
BY6-3 0.27±0.02 0.14±0.01 0.13±0.01 71.19±2.11 53.58±2.02 54.49±3.16
BY6-9 0.27±0.02 0.11±0.02 0.10±0.01 74.42±1.79 57.01±2.33 55.41±3.17
BY7-2 0.17±0.02 0.08±0.01 0.10±0.01 79.27±2.65 79.97±3.02 82.17±2.89
BY7-7 0.13±0.03 0.10±0.01 0.09±0.01 84.38±2.18 79.74±2.66 69.13±1.89
BY7-8 0.08±0.01 0.11±0.02 0.13±0.03 82.29±3.01 82.75±2.78 80.66±2.37
BY8-3 0.23±0.02 0.34±0.02 0.37±0.03 81.35±2.55 57.91±1.78 79.74±1.81
BY8-4 0.31±0.02 0.46±0.03 0.52±0.04 77.65±2.19 79.27±2.65 78.58±2.38
BY8-9 0.14±0.01 0.24±0.02 0.17±0.01 79.51±2.61 78.82±1.38 79.27±2.07
表3  不同代数酵母菌株发酵液中双乙酰含量及外观发酵度
图1  主发酵过程中酵母细胞数
图2  主发酵过程中发酵液外观浓度
检测指标 BY1-3 BY2-3 BY3-8 BY4-2 BY5-4 BY6-9 BY7-2 BY8-9
双乙酰含量/(mg/L) 0.10±0.01 0.03±0.01 0.09±0.01 0.11±0.02 0.08±0.01 0.02±0.01 0.01±0.01 0.02±0.01
酒精度/% 3.68±0.23 4.54±0.19 3.52±0.41 4.56±0.13 3.64±0.21 3.98±0.16 5.06±0.26 4.62±0.18
实际发酵度/% 55.32±2.08 72.69±3.27 45.9±1.89 72.46±3.16 64.73±3.32 61.42±2.69 72.02±1.92 69.48±2.84
表4  啤酒后发酵结束后各项指标检测
风味物质/(mg/L) BY1-3 BY2-3 BY3-8 BY4-2 BY5-4 BY6-9 BY7-2 BY8-9
正丙醇 16.61±1.23 9.82±1.72 16.81±2.01 10.96±0.98 12.55±1.39 13.17±1.22 8.32±2.03 6.47±0.78
异丁醇 17.2±1.61 19.6±2.62 18.8±2.19 21.2±2.69 17.3±1.78 24.1±0.94 21.7±2.19 23.4±3.01
异戊醇 52.2±3.51 53.4±2.13 67.2±1.29 61.3±1.79 41.8±2.04 53.9±2.01 55.8±1.89 30.3±2.81
己酸乙酯 0.15±0.02 0.21±0.03 0.16±0.02 0.18±0.01 0.24±0.03 0.14±0.01 0.29±0.02 0.31±0.02
乙酸乙酯 24.6±1.78 16.7±1.61 26.8±1.91 23.6±2.08 15.3±0.79 23.7±1.09 25.1±2.46 17.1±1.39
乙酸异戊酯 1.4±0.03 2.3±0.25 3.1±0.18 3.2±0.19 1.3±0.09 2.6±0.12 1.5±0.11 1.1±0.03
醇酯比 3.3 4.4 3.5 3.6 4.5 3.7 3.5 3.7
表5  啤酒后发酵结束后主要风味物质测定
图3  啤酒感官品评雷达图
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