添加汉麻籽多肽对啤酒酵母生长的影响研究

以酵母活菌数、菌干重、酵母菌形态和生长曲线为指标,通过在YEPD培养基和麦芽汁培养基中添加汉麻籽多肽,研究了添加汉麻籽多肽对啤酒酵母生长的影响。以精酿啤酒发酵结束时啤酒酵母的活菌数为指标,通过正交试验研究了主发酵温度、汉麻籽多肽添加量和添加时期对精酿啤酒中啤酒酵母生长的影响。结果发现,添加汉麻籽多肽可以提高YEPD培养基中啤酒酵母的活菌数和菌干重,以0.5%汉麻籽多肽的添加量为最佳;添加汉麻籽多肽对啤酒酵母生长曲线的趋势影响不大,但可以显著提高指数期到稳定期啤酒酵母的数量;影响啤酒酵母在精酿啤酒中活菌数量的各因素主次关系为主发酵温度>汉麻籽多肽添加量>汉麻籽多肽添加时期,提高精酿啤酒活菌数量的最佳条件为主发酵温度8℃,汉麻籽多肽添加量0.5%,在主发酵后添加。

Effect of Hemp Seed Polypeptide on the Growth of Saccharomyces cerevisiae

By adding hemp seed polypeptide to YEPD medium and wort medium,the effects of hemp seed polypeptide on the growth of Saccharomyces cerevisiae were studied with the number,dry weight, morphology and growth curve as indexes. The effects of main fermentation temperature,hemp seed polypeptide addition amount and addition period on the growth of Saccharomyces cerevisiae in craft beer were studied by orthogonal test. The results showed that: hemp seed polypeptide could increase the number and dry weight of Saccharomyces cerevisiae in YEPD medium,and 0.5% hemp seed polypeptide was the best addition amount;hemp seed polypeptide had little effect on the growth curve of Saccharomyces cerevisiae, but could significantly increase the number of Saccharomyces cerevisiae from exponential phase to stable phase;the factors affecting the number of Saccharomyces cerevisiae in craft beer were analyzed, main fermentation temperature > hemp seed polypeptide amount> hemp seed polypeptide adding period. The best conditions to increase the number of Saccharomyces cerevisiae in craft beer were as follows:the main fermentation temperature was 8 ℃,hemp seed polypeptide content was 0.5%,and added after the main fermentation.