Study on Chemical Mutation of Selected Strain of Saccharomyces Carlsbergensis FB

Abstract

Abstract: After mutation with EMS (ethyl methane sulfonate), a Saccharomyces carlsbergensis strain FB-E1 was selected fromoriginal strain FB, a strain for beer brewage production. The diacetyl content in the fermented liquid during the fermentation wasinvestigated in 500ml flask with 300ml 120Bx wort at 11℃. After 8d, the diacetyl content in the fermented liquid of FB-E1 was0.0706mg/L, 42.7% lower than that of its original strain A (0.1233mg/L). The results showed that flocculence and fermentationrate of strain FB-E1 were kept just as good as the original strain FB.

Key words: brewer’s yeast, mutation, diacetyl

TANG Xiao-Da, ZHANG Xiu-Li, WEI Wen-Ling, LIU Yue-Ying, LIU Jin-Wen. Study on Chemical Mutation of Selected Strain of Saccharomyces Carlsbergensis FB[J]. FOOD SCIENCE, 2003, 24(11): 81-83.

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Study on Chemical Mutation of Selected Strain of Saccharomyces Carlsbergensis FB

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