精酿啤酒以其独特的香气和味道深受广大消费者喜爱,但目前精酿啤酒菌种来源

Craft beer its unique aroma and taste of the majority of consumers, but craft beer strains from a single source, with the vast majority of active dry yeast for fermentation. The present study was to investigate stability craft cerevisiae S-189 is a high-density culture conditions spread, test was S-189 as Saccharomyces cerevisiae strain culture, shake flask medium speed setting, the pH of wort, wort concentration three variables , in conjunction with statistical methods and orthogonal single factor to determine the optimum level of the selected yeast culture spread cultivation conditions.

Craft beer with its unique aroma and taste by the vast number of consumers love, but at present craft beer seed source is single, the vast majority of active dry yeast fermentation. The purpose of this study is to explore the stable high density amplification conditions of craft beer yeast S-189, and to test S-189 beer yeast as a culture strain, to set three variables in the medium rocking bottle speed, wheat juice pH, wheat juice concentration, combined with single-factor test and orthogonal test data statistics method, to determine the optimal yeast amplification culture conditions within the selected level.

Because of its unique aroma and taste, the refined beer is loved by the majority of consumers. However, at present, the strain source of refined beer is single, and most of them are fermented by active dry yeast. The purpose of this study is to explore the stable and high-density expansion conditions of s-189 brewer's yeast. In the experiment, s-189 brewer's yeast was used as the culture strain, and three variables were set in the culture medium, i.e. shaking speed, wort pH and wort concentration. Combined with the data statistics methods of single factor test and orthogonal test, the best expansion conditions of yeast in the selected level were determined.<BR>