Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation
Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation
复制标题
啤酒连续发酵过程中啤酒酵母的生理变化
DOI：
10.1080/03610470.2018.1546030
复制
发表时间：
2019-01-01
影响因子：
2
通讯作者：
Li，Qi
中科院分区：
文献类型：
--
作者：
Wang，Jinjing;Ding，Huajian;Li，Qi
啤酒酵母的连续复种是啤酒工业中不可缺少的经济因素。本研究以典型的啤酒酵母菌和啤酒酵母菌为原料，研究了啤酒连续发酵过程中酵母菌的活力变化和抗自溶能力。测定酵母细胞的存活率不足以评价和预测酵母的发酵能力，而测定啤酒酵母的生理状态则反映了酵母在连续啤酒发酵中的活力和质量。活性氧在酵母中的积累会导致细胞损伤，导致细胞活力和生存力下降。老化的酵母细胞，经过几次重新发酵后，会导致胞内化合物泄漏到发酵液中。所检测的啤酒酵母（Pilsner）含有来自S. Eubayanus在连续发酵过程中表现出比所检测的啤酒酵母菌株M79更好的稳健性和更高的活性。评价啤酒酵母的发酵性能应采用多指标的综合评价方法。
Serial repitching of beer brewer’s yeast plays an important role in the beer industry as an ineluctable economic factor. In this study, the viability and vitality changes, as well as strains’ anti-autolytic abilities during serial beer fermentation with typical ale and lager yeast strains, were investigated. While measuring the survival rate of yeast cells is not sufficient for evaluating and predicting the yeast fermentation capacity, physiological status determination of brewer’s yeast reflects the vitality and quality of yeast in serial beer fermentations. Accumulation of reactive oxygen species in yeast causes cell damage, leading to a decline in cell vitality and viability. Aged yeast cells, after several repitchings, can result in leakage of intracellular compounds into the fermented liquor. The lager yeast (Pilsner) examined, which harbors the partial genome fromS. eubayanus,showed better robustness and higher activity than the ale yeast strain M79 examined, during serial fermentation. A holistic approach, including more indicators, should be applied in evaluating the fermentation performance of brewer’s yeast.