啤酒生產(chǎn)中酵母污染的防治研究.pdf

1、南昌大學(xué)碩士學(xué)位論文啤酒生產(chǎn)中酵母污染的防治研究姓名：雷劍申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：微生物學(xué)指導(dǎo)教師：李思光20070420AbstractABSTRACTThistextanalyzesthebeerfermentssanitaryadvanceincraftandexistentproblemsofJiangxiJindezhengBreweryCo，LtdafterthesystemtechniquehasbeenreformedA

2、fteranalyzeing，madesurethatyeastwereoneofcontaminativesoorcesAseriesoftheresearchproceededforthisandconclusionsgotasfollows：1InordertopreventionandCuretheheadstreamofyeastcontaminatedbybacteriumandwildingyeastinordertose

3、ttlethequestionofyeastdegradationandvariationinordertokeepthepurenessofyeast，refertooriginaldataofyeastseparatingandfiltratingyeastregularlyCallkeepthecharacteroforiginalyeaststrain，Canstabilizequalityandflavorofbeer2Acc

4、ordingtocontaminatedconditioninbeerthereclaimedyeastsedimentaddedbyacidizesupersaturationammoniumsulfate，agreatlotofyeastdead，themisevalueofyeastdeathrateevenreach10％，andthatdoesnoteffecttoanaerobicbacteria；99％bacteriaca

5、nbekilledwithadding50ppmacidizedNisinintoyeastsediment；onlyphosphoricacidbeaddedintoyeast，andsomeartsandcraftbecontrolledlikepH25actiontime2hrsuperaddacidat30mincankillover999％bacteriawithintheraisevaluewillbeaccepted3Fi

6、xquantifyrationadditiondeviceisadoptedofyeastsedimentacidificationmanagesysteminbigproductionaddingphosphoricacidslowlyandequablyintothepipelinethroughwhichyeastenterintotankcontrollingpH2428，actiontime2hours，yeastsedime

7、ntismixedequablywithphosphoricacidsolutiontheraisevalueofyeastdeathmtoismtherlowlytheaverageis155％，theaverageofkilledrateofaerobicbacteriaisOVer980％andtheaverageofkilledrateofanaerobicbacteriaisover999％：theactintensionof

8、phosphoricaciddoesrathereffecttothekilledrateofanaerobicbacteriaindespiteoflaborbigproduction，allthekilledrotesofbacteriaaleover999％whenpHiscontrolledunder25theanticipateaimwiIIattain4Accordingtocontaminatedconditionincl

9、earb憂abr9theextensivenessandefficiencyofrestrainbacteriumofNipagincomplexesterscanrestrainfamiliarcontaminatedmicroorganismandyeastespeciallycanrestrainyeastandlactobacilluswhoseMICis12m#L，canrestraincoliformbacteriaando

10、besumbacteriumproteuslessthanformerNipagincomplexestersstillhavetheabilityofrestrainingbacillusaftertheconditionof121℃in30minutesthatexplainthebetterstabilizationabilityafterheatedNipagincomplexestersstillCallkeeptheabil