SCREENING ON LAGER YEAST MUTANTS WITH LOW PROTEINASE A BY WAY OF MULTI-MUTAGENESIS FOR FOAM STABILIT

• 作 者: DeliangWang[1]HuipingLi[2]WujiuZhang[1]LinLi[3]
• 机 构: China National Research Institute of Food and Fermentation Industries, Beijing 100027
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The foam stability of draft beer is a critical character that reflects beer quality.Although there are many factors that positively and negatively influence foam stability,the most important negative factor is proteinase A.Brewing yeast excretes proteinase A into the fementing wort during fementation.