麦芽PYF因子活力评价及其与酵母絮凝联系研究

食品科学 ›› 2007, Vol. 28 ›› Issue (11): 337-341.

麦芽PYF因子活力评价及其与酵母絮凝联系研究

胡维胜, 汪东风, 吴英敏, 于丽娜, 陈元

中国海洋大学食品科学与工程学院；北京化工大学生命科学与技术学院；福建雪津啤酒有限公司山东青岛266003福建雪津啤酒有限公司；福建莆田351111；山东青岛266003；北京100029；

出版日期:2007-11-15 发布日期:2011-11-22

Study on Malt PYF Factors Evaluation and Correlationship with Yeast Flocculation

HU Wei-Sheng, WANG Dong-Feng, WU Ying-Min, YU Li-Na, CHEN Yuan

1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2.Fujian Sedrin Brewery Co.Ltd., Putian 351111, China; 3.College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China

Online:2007-11-15 Published:2011-11-22

摘要/Abstract

摘要： 通过考察标准培养基下动态培养下面絮凝啤酒酵母的生长进程、酵母悬浮液初始浓度和用量、缓冲液pH、体系水质、PYF因子提取方式等多因素对测定结果的影响,确立了麦芽PYF因子活力测定体系的最佳参数。麦芽PYF因子加和性及其与酵母絮凝性能关系的进一步分析结果表明:PYF因子具有很好的加和性,对酵母絮凝起促进作用。

关键词: PYF因子, 酵母超前絮凝, 对数生长晚期酵母, 加和性

Abstract: By investigating the effects of those factors such as yeast growth process, initial yeast suspension concentration and dose, buffer pH, water quality, extraction method of PYF factors on assay results, the optimal parameters were established. The further results showed that malt PYF factors have a good additivity and promoted yeast flocculation.

Key words: PYF factor, premature yeast flocculation, late logarithmically yeast, additivity

胡维胜, 汪东风, 吴英敏, 于丽娜, 陈元. 麦芽PYF因子活力评价及其与酵母絮凝联系研究[J]. 食品科学, 2007, 28(11): 337-341.

HU Wei-Sheng, WANG Dong-Feng, WU Ying-Min, YU Li-Na, CHEN Yuan. Study on Malt PYF Factors Evaluation and Correlationship with Yeast Flocculation[J]. FOOD SCIENCE, 2007, 28(11): 337-341.