乙醛是啤酒中含量最高的羰基异味化合物,其含量直接影响啤酒的风味和稳定性,而酵母代谢是乙醛的主要来源。为选育发酵性能优良的低产乙醛酿酒酵母,以Lager型工业啤酒酵母为对象,通过多轮常压室温等离子体(atmospheric room temperature plasma,ARTP)诱变育种技术构建突变库,利用乙醇-双硫仑抗性平板、高浓度乙醛筛选平板及其驯养液完成菌株的筛选及驯化,建立诱变-筛选-驯化的多轮初筛体系。复筛以乙醇脱氢酶Ⅰ、Ⅱ和乙醛脱氢酶等关键酶活性变化为指标,经实验室摇瓶水平发酵,最终获得主要酒体风味、发酵性能和生物学特性均与出发菌株无显著差异的低产乙醛工业酿酒酵母。研究结果表明:突变菌株Lager-16发酵的啤酒中乙醛含量由42.03 mg/L降至16.51 mg/L,降幅达61.63%;同时除乙醛外的主体风味物质,酒精度、原麦汁浓度和发酵速度等发酵性能指标,生长性能及絮凝性等生物学特性指标均与出发菌株无显著差异。Lager-16具有应用于啤酒工业生产的潜能。
Acetaldehyde is a major carbonyl compound in beer which influences the flavor and stability. The metabolism of yeast is the major source of acetaldehyde for beer. In order to select Saccharomyces cerevisiae with low acetaldehyde and superior fermentability, the industrial Lager yeast was mutated by multi-round ARTP. In addition, disulfiram and acetaldehyde with different contents were added for screening and domesticating mutants. Next, the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase were measured in the initially screened strains. Furthermore, the industrial brewer's yeast with low acetaldehyde was obtained which showed few differences in the major aroma substances, fermentability and biological characteristics. The results showed that in the Lager-16 fermented beer the acetaldehyde decreased by 61.63% from 42.03 mg/L to 16.51 mg/L, and the main aroma components, alcohol, original wort, fermentation rate, growth curve and flocculability were no obvious differences with Lager yeast. Therefore, Lager-16 was the most promising strain for industrial lager beer. The results could provide a theoretical basis for further developing industrial brewer’s yeast and industrial production of high-quality beer.
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