| 啤酒酵母CBR-3120的发酵性能研究及风味物质的分析 |
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| 引用本文： | 孙晓璐,张新红,王明跃.啤酒酵母CBR-3120的发酵性能研究及风味物质的分析[J].长沙大学学报,2014(5):20-22. |
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| 作者姓名： | 孙晓璐 张新红 王明跃 |
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| 作者单位： | 阜阳职业技术学院生化工程学院,安徽 阜阳,236031 |
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| 基金项目： | 安徽阜阳职业技术学院自然科学研究项目，安徽省高等学校自然科学研究项目，安徽省教育厅质量工程项目，安徽省高等学校优秀青年人才基金重点项目(批准号2013SQRL137ZD)． |
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| 摘 要： | 开展了啤酒酵母CBR-3120的发酵实验,随着发酵时间的延长,测定其基本发酵性能、菌体生成情况.实验表明,菌体在生长60h后发酵程度最高,吸光度达到3.6.随后通过气相色谱仪对其发酵液中杂醇油含量进行分析,发现异戊醇、异丁醇、正丁醇含量较高,其中异戊醇的含量在发酵72h后达到最大值48mg/L.
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| 关 键 词： | 啤酒酵母CBR- 发酵液 气相色谱 杂醇油 |
Fermentation Properties of Saccharomyces cerevisiae CBR-3 1 20 and Analysis of Flavor Compounds |
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| SUN Xiaolu,ZHANG Xinhong,WANG Mingyue.Fermentation Properties of Saccharomyces cerevisiae CBR-3 1 20 and Analysis of Flavor Compounds[J].Journal of Changsha University,2014(5):20-22. |
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| Authors: | SUN Xiaolu ZHANG Xinhong WANG Mingyue |
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| Institution: | (Practical Training Center of Huainan Union University, Huainan Anhui 232001, China) |
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| Abstract: | This research conducts an experiment on the fermentation of Saccharomyces cerevisiae CBR-3120.With the extension of the fermentation time,the study determines the basic properties of fermentation and the amount of yeasts generated in the experiment.Re-sults show that the fermentation achieves the highest level after the yeast growing 60h,and the absorbance value reaches 3.6.Then, with gas chromatograph to analyze the content of fusel oil in fermentation,it is indicated that isoamyl alcohol,isobutyl alcohol,n-bu-tyl alcohol content is relatively high,and the content of isoamyl alcohol arrives at the maximum level of 48mg/L after 72h fermentation. |
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| Keywords: | Saccharomyces cerevisiae CBR-3120 fermentation gas chromatography fusel oil |
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