Translated Titles

Comparison of Fermentation Properties and RAPD Analysis of Mutants of Yeasts Applied in Beer Brewing


方維明(Wei-Ming Fang);楊振泉(Zhen-Quan Yang);沈力飛(Li-Fei Shen);黃為一(Wei-Yi Huang)

Key Words

啤酒 ; 酵母菌種 ; 發酵 ; 隨機擴增多態DNA ; beer ; yeast srain ; fermentation ; RAPD



Volume or Term/Year and Month of Publication

2005卷12期(2005 / 12 / 20)

Page #

23 - 26

Content Language


Chinese Abstract


English Abstract

In this paper, 9 strains of Saccharomyces cerivisiae mutants were applied to beer fermentation experiment to compare their fermentation capability, higher alcohol yielding capability, diacetyl reduction capability and genetic stability. Genomic molecular differences among different strains were also analyzed by random amplified polymorphic DNA (RAPD) method with a selected effective random primer. The results indicated that fermentation degree of different yeast strains varied between 72.3% and 76.8% after 14d fermentation and YZB was the highest one. The higher alcohols content of Y1110 was lowest among all yeast strains. The diacetyl value of both YZB and Y1110 could be reduced to less than 0.1mg/L after post fermentation. The genetic stability experiments showed no obvious changes in fermentation characteristics between the first and the seventh generation. Y1110, YZB and YZD could be distinguished by specific RAPD fingerprint amplified with random primer OPG-5. These results established the basis for the specific molecular marking of beer yeast at genomic level.

Topic Category 工程學 > 化學工業