期刊
BIOTECHNOLOGY LETTERS
卷 34, 期 2, 页码 365-370出版社
SPRINGER
DOI: 10.1007/s10529-011-0780-8
关键词
Beer flavor; Fermentation rate; Saccharomyces pastorianus; Very high gravity fermentation
资金
- National Natural Science Foundation of China [31000810]
- Key Technology R&D Program of Guangdong Province [2009A010700004, 2010A010500002, 2011A02010 2001]
Saccharomyces pastorianus FBY0095 was mutated and variants were selected for efficient very high gravity brewing using 15% (w/v) maltose and 15% (w/v) ethanol. Two useful variants were obtained of which one (L6) had growth, wort consumption and ethanol production rates of 0.036, 1.13 and 0.49 g l(-1) h(-1), respectively. The corresponding results for the wild type were 0.028, 0.98 and 0.4 g l(-1) h(-1), respectively. The vitality of the variant (expressed as acidification power) was 2.5 while that of the wild type was 2.3. There was also an obvious improvement on flavor of resulting beer when using L6 and the other variant.
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