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The Application and Mutation Breeding of Whole Wheat Beer Yeast Strains
Zhong Yuan1*, Bai-Sheng Zhang1, Shen-Ju Zhang1, Qi-Yun Ma2, Ke-Yu Chen2
1Department of Landscape and Food Processing Shangqiu Vocational and Technical College, Shangqiu 476000, China;2Henan Fuquan Beer Limited Company, Shangqiu 476100, China
Abstract: Low energy N+ implantation using 10 Kev Saccharomyces cerevisiae by screening to obtain a bacteria Lz37， using ultra high pressure 150 MPa strains Lz37， screened by a plate of diacetyl bacteria Gy3， the cohesion was very strong， suitable for use in wheat beer fermented juice， the degree of fermentation was from 68% to 66%， diacetyl content below the taste threshold， genetic stability was good. Gy3 as whole wheat yeast beer yeast was named No.3 commercial beer (SP-03). “SP-03” beer yeast strains of the physiological and production performance were relatively good， especially in the full-malt beer brewed in the applicability of strong， such as through the adjustment of the fermentation process， with its pure taste of beer brewed， cool light， soft.
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