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K. Sigler D. Matoulková M. Dienstbier P. Gabriel 《Applied microbiology and biotechnology》2009,82(6):1027-1035
The net effect of increased wort osmolarity on fermentation time, bottom yeast vitality and sedimentation, beer flavor compounds,
and haze was determined in fermentations with 12° all-malt wort supplemented with sorbitol to reach osmolarity equal to 16°
and 20°. Three pitchings were performed in 12°/12°/12°, 16°/16°/12°, and 20°/20°/12° worts. Fermentations in 16° and 20° worts
decreased yeast vitality measured as acidification power (AP) by a maximum of 10%, lowered yeast proliferation, and increased
fermentation time. Repitching aggravated these effects. The 3rd “back to normal” pitching into 12° wort restored the yeast
AP and reproductive abilities while the extended fermentation time remained. Yeast sedimentation in 16° and 20° worts was
delayed but increased about two times at fermentation end relative to that in 12° wort. Third “back-to-normal” pitching abolished
the delay in sedimentation and reduced its extent, which became nearly equal in all variants. Beer brewed at increased osmolarity
was characterized by increased levels of diacetyl and pentanedione and lower levels of dimethylsulfide and acetaldehyde. Esters
and higher alcohols displayed small variations irrespective of wort osmolarity or repitching. Increased wort osmolarity had
no appreciable effect on the haze of green beer and accelerated beer clarification during maturation. In all variants, chill
haze increased with repitching. 相似文献
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Yoshihiko Anzawa Kenji Satoh Yuko Satoh Satomi Ohno Tsutomu Watanabe Kazuaki Katsumata 《Bioscience, biotechnology, and biochemistry》2013,77(11):1954-1962
Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing. 相似文献
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【目的】了解生料酿醋不同阶段的真菌群落结构及其变化规律,为生料酿醋工艺优化提供理论指导。【方法】从山西一家生料酿醋企业采集原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等涉及生料酿醋各阶段的样品共51份,扩增真菌ITS1区序列并利用高通量测序技术分析真菌多样性。【结果】除5份样品未扩增成功外,在剩余46份样品中共检测到489个真菌OTU,以子囊菌为主(占88.3%)。原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等不同组别间在真菌群落结构方面存在显著差异。原料和麸曲中的真菌物种丰富度最低,发酵缸醋醅的真菌物种丰富度最高,熏醋样和淋醋样中的真菌物种丰富度又有所降低。原料和麸曲中的优势真菌分别为酿酒酵母和黑曲霉,是发酵阶段真菌的重要来源,但发酵缸醋醅中也检测到大量可能来源于发酵室环境的真菌。发酵缸醋醅在不同发酵时期间也存在明显的真菌群落结构差异,并可据此划分成发酵前期(包括发酵第2–13天的样品)和发酵后期(包括发酵第17–46天的样品)。酿酒酵母和亮白曲霉的丰度在发酵前期显著高于发酵后期,而黑曲霉、一种小戴卫霉科真菌等的丰度在发酵后期显著高于发酵前期。【结论】生料酿醋的不同阶段和发酵缸醋醅发酵的不同时期,其真菌群落结构都存在明显差异。酿酒酵母和黑曲霉是发酵阶段的优势真菌。本研究为生料酿醋工艺优化提供了理论依据。 相似文献
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Concentrations of Mg2+, glycine, yeast extract, biotin, acetaldehyde and peptone were optimized by a uniform design process for ethanol production
by Saccharomyces cerevisiae. Using non-linear step-wise regression analysis, a predictive mathematical model was established. Concentrations of Mg2+ and peptone were identified as the critical factors: 50 mM Mg2+ and 1.5% (w/v) peptone in the medium increased the final ethanol titre from 14.2% (v/v) to 17% (v/v) in 48 h. 相似文献
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Recombinant industrial brewing yeast strains with ADH2 interruption using self-cloning GSH1+CUP1 cassette 总被引:2,自引:0,他引:2
Zhao-Yue Wang Jin-Jing Wang Xi-Feng Liu Xiu-Ping He & Bo-Run Zhang 《FEMS yeast research》2009,9(4):574-581
A self-cloning module for gene knock-out and knock-in in industrial brewing yeast strain was constructed that contains copper resistance and γ-glutamylcysteine synthetase gene cassette, flanked by alcohol dehydrogenase II gene ( ADH2 ) of Saccharomyces cerevisiae . The module was used to obtain recombined strains RY1 and RY2 by targeting the ADH2 locus of host Y1. RY1 and RY2 were genetically stable. PCR and enzyme activity analysis of RY1 and RY2 cells showed that one copy of ADH2 was deleted by GSH1 + CUP1 insertion, and an additional copy of wild type was still present. The fermentation ability of the recombinants was not changed after genetic modification, and a high level of glutathione (GSH) was secreted, resulting from GSH1 overexpression, which codes for γ-glutamylcysteine synthetase. A pilot-scale brewing test for RY1 and RY2 indicated that acetaldehyde content in fermenting liquor decreased by 21–22%, GSH content increased by 20–22% compared with the host, the antioxidizability of the recombinants was improved, and the sensorial evaluation was also better than that of the host. No heterologous DNA was harbored in the recombinants; therefore, they could be applied in the beer industry in terms of their biosafety. 相似文献